Chicken Kabobs with Grilled Corn and Tomato Salad
by Masterbuilt
Ingredients
- 1 ½ boneless skinless chicken breasts, cut into 2-inch cubes
- 2 cloves garlic, finely chopped
- 1 tablespoon fresh thyme
- 2 tablespoons extra virgin olive oil
- ½ teaspoon kosher salt
- ½ teaspoon black pepper
- 4 ears of corn, husks removed
- 8 skewers, soaked in water to moisten
- 1 pint grape tomatoes, halved
- 2 scallions, chopped
- 1 tablespoon extra virgin olive oil
- 1 tablespoon balsamic vinegar
- ¾ teaspoon kosher salt
- ¾ teaspoon black pepper
Directions
- Preheat the grill to 300° F (low to medium setting).
- In a medium bowl, add chicken, garlic, thyme, olive oil, salt, and pepper. Toss until well coated. Cover and refrigerate for 20 to 30 minutes.
- Thread chicken onto skewers. Place kabobs and corn on the grill and cook for 10 minutes. Turn and cook another 10 minutes, or until corn is starting to show char marks.
- In a medium bowl, add the tomatoes, scallions, olive oil, vinegar, salt, and pepper. Toss until well coated. Serve with chicken and corn.
