Description
Juicy, uniform cubes of marinated chicken thighs grilled with red onion and bell pepper, served with a fresh, bright sweet corn salsa. This forgiving recipe ensures perfect char without dryness.
Ingredients
Scale
- 2 lbs boneless, skinless chicken thighs, cut into 1-inch cubes
- 3 ears fresh sweet corn (approx. 2.5 cups kernels)
- 1 cup thick barbecue sauce (divided)
- 1 tablespoon apple cider vinegar
- 1 teaspoon smoked paprika
- 1 medium red onion, cut into chunks
- 1 large red bell pepper, cut into chunks
- 2 shallots, minced
- 1/2 cup fresh cilantro, chopped
- 2 limes, juiced
- 1 large avocado, diced
- 1 tablespoon olive oil (for marinade)
- 1 teaspoon garlic powder
- 1/2 teaspoon black pepper
- Pinch of salt
- Bamboo skewers, soaked in water for 30 minutes
Instructions
- Prepare the salsa base: Cut corn kernels off the cob and place in a large bowl. Add minced shallots, chopped cilantro, juice of one lime, a pinch of salt, and a drizzle of olive oil. Toss gently and set aside.
- Cube and season the chicken: Place chicken cubes in a bowl. Add 1/2 cup barbecue sauce, 1 tablespoon olive oil, garlic powder, and black pepper. Toss to coat and marinate for 15 minutes to 2 hours.
- Prepare the grill: Preheat grill to medium-high heat (400°F/200°C). Add wood chips to a smoker box or directly on coals if using charcoal. Clean and oil the grill grates.
- Assemble the skewers: Thread chicken, red onion, and bell pepper onto soaked skewers, alternating pieces. Leave small spaces between items for heat circulation.
- Grill the skewers: Place skewers on the grill and cook for 5-6 minutes on the first side without touching. Flip and cook for another 5-6 minutes until internal temperature reaches 165°F (74°C).
- Glaze and finish: Brush remaining 1/2 cup barbecue sauce over cooked skewers. Close lid for 1-2 minutes to caramelize the sauce. Remove from grill immediately.
- Assemble the salsa: Right before serving, fold diced avocado into the corn mixture. Adjust seasoning with more lime juice if needed.
- Serve: Spoon salsa over hot skewers or serve on the side with lime wedges.
Notes
Soak bamboo skewers for at least 30 minutes to prevent burning. Do not crowd the grill; cook in batches if necessary. Add avocado to salsa only right before serving to prevent browning. Use a meat thermometer to ensure chicken reaches 165°F without drying out.
- Prep Time: 35 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Cuisine: American
Nutrition
- Serving Size: Approx. 2 skewers +
- Calories: 380
- Sugar: 18
- Sodium: 650
- Fat: 18
- Saturated Fat: 4
- Carbohydrates: 25
- Fiber: 3
- Protein: 28
Keywords: grilled chicken, BBQ skewers, sweet corn salsa, summer grilling, easy dinner, outdoor cooking, chicken thighs, labor day recipe