Juicy Chicken Skewers, Grilled Corn

This vibrant summer classic combines juicy chicken skewers with sweet charred corn for the perfect backyard barbecue centerpiece. The simple marinade infuses the chicken with Mediterranean flavors while the grilling process adds that irreplaceable smoky char that makes outdoor cooking so special.

I first made these skewers for a spontaneous backyard gathering when friends dropped by unexpectedly. The dish was such a hit that it's now my signature summer recipe, requested at every outdoor event I host.

Ingredients

• Boneless skinless chicken breasts or thighs: 1.5 pounds cut into cubes. Dark meat stays juicier but either works beautifully.
• Olive oil: 3 tablespoons provides the base for our marinade and helps prevent sticking.
• Lemon juice: 2 tablespoons adds brightness and helps tenderize the meat.
• Minced garlic: 2 cloves for essential aromatic flavor without overpowering.
• Smoked paprika: 1 teaspoon brings a subtle smokiness that enhances the grilled flavor.
• Dried oregano: 1 teaspoon offers classic Mediterranean notes that complement chicken perfectly.
• Salt and pepper: To taste always adjust according to your preference.
• Wooden or metal skewers: Metal is best for frequent use but soaked wooden work fine.
• Fresh corn: 4 ears, look for tight green husks and plump kernels for maximum sweetness.
• Butter: 2 tablespoons melted enhances the natural sweetness of corn.
• Optional toppings: Like chili powder or Parmesan cheese for customizing your corn.

Step-by-Step Instructions

Create the Marinade:

Combine olive oil, lemon juice, garlic, paprika, oregano, salt and pepper in a mixing bowl. This aromatic base will infuse the chicken with flavor. Make sure to whisk thoroughly so the spices distribute evenly throughout the oil.

Marinate the Chicken:

Add cubed chicken to the marinade and toss until every piece is well coated. The acid from the lemon juice works to tenderize while the oil helps lock in moisture. Cover and refrigerate for at least 30 minutes, though 2 hours will yield even better flavor development.

Prepare for Grilling:

Preheat your grill to medium high heat approximately 400°F. If using wooden skewers, soak them in water for at least 20 minutes to prevent burning. This simple step saves a lot of frustration later.

Skewer the Chicken:

Thread marinated chicken pieces onto skewers, leaving small spaces between each piece to ensure even cooking. Avoid overcrowding as this can lead to uneven cooking. Leave a small portion at each end to make handling easier.

Grill the Corn and Chicken:

Place corn directly on the grill grates alongside your chicken skewers. Grill the chicken for 10 to 12 minutes, turning every 3 minutes to ensure even browning on all sides. The corn needs 10 to 15 minutes with regular rotation until kernels are tender and showing char marks.

Finish the Corn:

Brush grilled corn with melted butter while still hot so it absorbs the richness. Season with salt and any optional toppings you enjoy. This step elevates simple corn to an irresistible side dish.

Serve While Hot:

Arrange chicken skewers and corn on a platter with lemon or lime wedges for squeezing over the top. The bright acidity of fresh citrus cuts through the richness and amplifies all the flavors.

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My favorite element of this dish is how the smoky paprika in the marinade develops a wonderful crust on the chicken when grilled. My grandmother actually taught me this trick when I was young, explaining that good food needs both brightness and depth. Every time I make these skewers, I think of cooking alongside her.

Make-Ahead Options

These skewers actually benefit from longer marinating time, making them perfect for planning ahead. You can prepare the marinade and chicken up to 24 hours in advance, keeping it refrigerated in an airtight container. Chicken can even be threaded onto skewers earlier in the day and kept covered in the refrigerator, which makes the final cooking process incredibly quick when guests arrive.

Vegetarian Adaptation

This recipe transforms beautifully into a vegetarian feast by substituting the chicken with firm tofu, halloumi cheese, or hearty vegetables like mushrooms and zucchini. The marinade works wonderfully with all these options. For tofu, I recommend pressing it first to remove excess moisture, which helps it absorb more flavor. When using vegetables, reduce the grilling time to about 6-8 minutes, as they cook faster than chicken.

Serving Suggestions

Turn this into a complete meal by adding a bright Mediterranean grain salad with cucumber, tomatoes, and feta. For a simpler approach, warm pita bread makes the perfect vehicle for pulling chicken off the skewers. I love setting out a small spread of sauces like tzatziki, hummus, or chimichurri that guests can use for dipping both the chicken and corn, creating a customizable feast that pleases everyone.

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Cultural Context

While this specific combination might seem typically American, skewered meats have a rich global history spanning from Middle Eastern kebabs to Japanese yakitori. The technique of marinating and grilling meat on sticks dates back thousands of years across numerous cultures. This recipe draws inspiration from Mediterranean flavor profiles with its lemon, garlic, and oregano components, creating a delicious fusion that honors these culinary traditions while remaining accessible.

Common Questions

→ Can I prepare these chicken skewers in advance?

Yes! You can marinate the chicken up to 24 hours in advance for even more flavor. You can also thread the chicken onto skewers a few hours before cooking and keep them refrigerated. Just bring them to room temperature about 15 minutes before grilling.

→ What's the best way to prevent wooden skewers from burning?

Soak wooden skewers in water for at least 20-30 minutes before threading the chicken. This creates a moisture barrier that helps prevent them from catching fire. You can also wrap the exposed ends with foil for extra protection.

→ How do I know when the chicken skewers are fully cooked?

Chicken should reach an internal temperature of 165°F (74°C). Without a thermometer, check that the meat is firm to the touch, no longer pink inside, and the juices run clear when pierced.

→ Can I cook these chicken skewers in the oven instead?

Absolutely! Bake the skewers on a lined baking sheet at 425°F (220°C) for about 15-20 minutes, turning halfway through. For the corn, you can either wrap it in foil with a little butter and roast alongside the chicken, or boil it instead.

→ What other vegetables work well on these skewers?

Bell peppers, red onion, zucchini, cherry tomatoes, and mushrooms all grill beautifully alongside chicken. Cut them into similar-sized pieces to ensure even cooking. You can also make separate vegetable skewers since they might have different cooking times than the chicken.

→ What are some good side dishes to serve with chicken skewers and grilled corn?

Try a Mediterranean couscous salad, Greek tzatziki sauce, simple green salad, grilled pita bread, or garlic rice. A cooling cucumber-yogurt dip also pairs wonderfully with the smoky grilled flavors.