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A recipe from Emilie Gaillet Emilie Murmure
Chicken and Corn Skewers
Served with a Peach Caprese Salad
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10 mini skewers
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Difficulty: Easy
Ingredients
Directions
Skewers
- Cut chicken breasts into large cubes. In a mixing bowl, toss chicken cubes with olive oil and chili powder. Season with salt and pepper. Set aside to marinate while you cook the corn.
- Soak unshucked ears of corn in water for 10 minutes.
- Preheat barbecue to medium.
- Place unshucked corn directly on grill and cook approx. 10 minutes (more or less, depending on size).
- Turn corn often (every 2 minutes or so) to cook evenly.
- Once corn is cooked, shuck and cut into 5 or 6 pieces each.
- Alternate chicken cubes and corn on skewers and cook approx. 10 minutes, until chicken and corn are golden brown.
Peach Caprese Salad with Mozzarella and Pesto
- Arrange peach slices, tomato slices, and mozzarella on a large plate. Top with fresh basil and pesto, drizzle with olive oil, and season with salt and pepper.
- Serve with the chicken skewers.