CHICKEN AND CORN SKEWERS

Brochettes de poulet et de mais

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 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

  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.