CHICKEN AND CORN SKEWERS
In collaboration with
Emilie Gaillet, Emilie Murmure
Served with a Peach Caprese Salad
4-6
Portions
20 min
Prepping
20 min
Cooking
Recipe
Easy
Ingredients
SKEWERS
- 2 Exceldor chicken breasts
- 2 tbsp. (30 ml) olive oil
- 1/4 tsp (1.25 ml) chili powder
- Sea salt and freshly ground pepper
- 3 ears of corn, unshucked
PEACH CAPRESE SALAD WITH MOZZARELLA AND PESTO
- 4 peaches, sliced
- 250 g mozzarella
- 4 tomatoes, halved and thinly sliced
- A few fresh basil leaves
- 1/2 cup (125 ml) basil pesto
Directions
Click the steps to erase them.
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.
