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A recipe from Emilie Gaillet Emilie Murmure

Chicken and Corn Skewers

Served with a Peach Caprese Salad

  • 10 mini skewers
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Peach Caprese Salad with Mozzarella and Pesto


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  1. 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.
  2. Soak unshucked ears of corn in water for 10 minutes.
  3. Preheat barbecue to medium.
  4. Place unshucked corn directly on grill and cook approx. 10 minutes (more or less, depending on size).
  5. Turn corn often (every 2 minutes or so) to cook evenly.
  6. Once corn is cooked, shuck and cut into 5 or 6 pieces each.
  7. 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

  1. 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.
  2. Serve with the chicken skewers.


You can also use

Chicken breast
family pack