Grilled chicken skewers with honey-lime corn salad

Skewer de force

Originally appeared in the August 23, 2012 edition of the Southside Times.

Back in culinary school, I was acquainted with a jovial bloke who had a comical hatred for, what he called, “food on sticks.”  I never really questioned my culinary comrade, just laughed along with everyone else at this particular idiosyncrasy.

Otherwise admiring my friend’s insight, I didn’t necessarily agree with his take on skewered fare.  For one, just about every noble cuisine has a version of the aforementioned execution—whether it be kebob (see also kabab, kibob) or satay or souvlaki; plus, cooking “food on sticks” can be a labor-light technique that yields savory, bite-sized servings.  My cast-iron grill has accumulated some signature flavors over the years, so it’s the cooking device of choice when it comes to skewers.

A caveat: Once again, this installment’s co-star carries the capability to transcend its side-dish status.  By not only complimenting the grilled chicken, the honey-lime corn salad is a pleasantly complicated recipe that you might find yourself employing over and over again either as a stand-alone dish, or pairing with a multitude of suitable proteins.

So as long as the refreshing weather lingers, fire up your grill and break out your sticks.  Don’t let the humble kebob get impaled by anybody’s bad rap.

Grilled chicken skewers with honey-lime corn salad

Serves 2 -3

  • 3 large, free-range chicken breasts
  • As needed, olive oil
  • 1 tablespoon each, chopped fresh basil and dill
  • 2 ears sweet corn, kernels cut from cob
  • ¼ cup olive oil
  • 1 ½ tablespoon fresh lime juice
  • 1 tablespoon honey
  • To taste, kosher salt and cracked black pepper
  • ¼ cup chopped fresh cilantro
  • 5-6 cherry tomatoes, sliced
  • 2 tablespoons goat cheese, chunked

1.  Cut each chicken breast into three large chunks and place in large bowl.  Pour in enough olive oil to generously coat the meat; add fresh basil and dill and gently toss, distributing evenly.  Allow meat to rest in fridge.

2.  Meanwhile, bring roughly 1 quart of water to a boil, and add in ¼ teaspoon of baking soda (this will help soften the kernel).  Add cut kernels to water, and cook for about 4-5 minutes (or until kernels are tender).  Thoroughly drain corn and allow to cool in a bowl.  In a separate bowl, combine lime juice and honey, and slowly whisk in olive oil to form a emulsion; season to taste with kosher salt and cracked black pepper.

3.  Preheat grill.  Remove chicken from fridge.  Using four sticks, arrange several large pieces of meat along two skewers each.  Season with salt and pepper and grill on all sides until meat is cooked; allow to rest.

4.  When corn has cooled, add honey-lime dressing, fresh cilantro, cherry tomatoes, goat cheese, and gently fold together; adjust seasoning with salt and pepper.  Serve with grilled chicken skewers.

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