Description
Sticky garlic chicken skewers with summer corn salsa brings together tender, garlicky chicken and fresh corn that tastes like summer on a stick. Your guests will be reaching for seconds of this simple, no-fuss combination that comes together quickly for any meal.
Ingredients
Scale
Marinade and Cooking:
- 1 pound chicken breast, cut into cubes
- 1/4 cup soy sauce
- 2 tablespoons honey
- 4 cloves garlic, minced
- 2 tablespoons olive oil
- 6 skewers
Salsa:
- 2 ears of fresh corn, kernels removed
- 1/2 cup red onion, finely chopped
- 1 medium bell pepper, diced
- 2 tablespoons lime juice
- 1/4 cup fresh cilantro, chopped
Seasoning:
- Salt and pepper to taste
Instructions
- Combine 1/4 cup soy sauce, 2 tablespoons honey, 4 minced garlic cloves, and 2 tablespoons olive oil in a bowl, then add your 1 pound of cubed chicken breast and coat everything thoroughly.
- Cover your chicken mixture and refrigerate it for at least 30 minutes, though 2 hours will give you deeper flavor if your schedule allows.
- While the chicken chills, soak 6 to 8 wooden skewers in water for 30 minutes to keep them from charring on the grill.
- In a separate bowl, toss together 1 cup corn kernels, 1/2 cup finely chopped red onion, 1 medium diced bell pepper, 1/4 cup fresh cilantro, and 2 tablespoons lime juice, then season your salsa with salt and pepper to taste and let it sit.
- Thread your marinated chicken cubes onto the soaked skewers, spacing each piece evenly along the length.
- Heat your grill to medium-high temperature, around 400°F for about 10 minutes until it’s properly heated.
- Place your skewers on the grill and cook them for 10 to 12 minutes at 400°F, turning every few minutes until the chicken reaches an internal temperature of 165°F and develops nice charred marks on the surface.
- Transfer your hot skewers to a serving platter and spoon the corn salsa alongside them for your guests to enjoy.
Notes
- Marinate your chicken for the full 2 hours if you have the time, as this gives the garlic and honey flavors a chance to really penetrate the meat rather than just coating the surface.
- Soak wooden skewers for at least 30 minutes before threading the chicken, and consider soaking them while your chicken marinates so everything is ready at the same time.
- Make your corn salsa ahead and let it sit at room temperature for 15-20 minutes before serving, which allows the lime juice and salt to soften the vegetables slightly and blend the flavors together.
- Use a meat thermometer to check that your chicken reaches 165°F inside, since the glaze can brown quickly on the outside while the inside may still be undercooked, especially if your grill runs hot.
- Prep Time: 30 minutes
- Cook Time: 10-12 minutes
- Category: Grilled Chicken
- Method: Grilling
- Cuisine: American
Nutrition
- Serving Size: 4
- Calories: 260 kcal
- Sugar: 10 g
- Sodium: 670 mg
- Fat: 11 g
- Saturated Fat: 2 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 14 g
- Fiber: 2 g
- Protein: 27 g
- Cholesterol: 70 mg