Family-Friendly Chicken and Corn Skewers with Honey Glaze

Name: Family-Friendly Chicken and Corn Skewers with Honey Glaze
Prep time: 20 min
Cook time: 12 min
Total time: 32 min
Yield: 4 servings
Cuisine: American
Ingredients: 1½ lb (680 g) boneless, skinless chicken breast halves, patted dry, cut into 1-inch (2.5 cm) cubes; 2 cups (330 g) fresh or thawed frozen corn kernels, patted dry if thawed; ¼ cup (85 g) honey; 3 tablespoon (43 g) unsalted butter; 1 teaspoon (2½ g) sweet paprika; ½ teaspoon (1½ g) garlic powder; ¾ teaspoon (4½ g) kosher salt; ¼ teaspoon (½ g) freshly ground black pepper; 1 tablespoon (15 ml) fresh lime juice (optional)

From the MyKitchenBank Kitchen

Tender chunks of seasoned chicken breast and sweet corn kernels threaded onto skewers and brushed with a warm honey-butter glaze spiked with paprika. These colorful skewers grill quickly over medium-high heat, making them perfect for weeknight dinners or casual outdoor gatherings. The honey caramelizes slightly on the outside while the chicken stays juicy inside, and the corn chars just enough to develop a light sweetness.

Prep: 20 min
Cook: 12 min
Wait: 30 min
Total: 1 hr 2 min
Makes: 4 skewers (4 pieces of chicken and corn each)

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Steps

Before you start

Soak wooden skewers in water for at least 30 minutes before grilling to prevent charring
Pat chicken dry with paper towels for even cooking and better browning
Preheat grill to medium-high heat (about 400°F / 200°C)
Have all ingredients prepped and within arm's reach of the grill

1
Season the chicken
- In a medium bowl, combine the diced chicken with 0.5 teaspoon of salt, 0.125 teaspoon of black pepper, 0.25 teaspoon of garlic powder, and 0.25 teaspoon of paprika.
- Toss until evenly coated.
- Let sit for 5 minutes while you prepare the other ingredients.
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Ready when: Chicken is evenly coated with spices
Tip: Pat the chicken completely dry before seasoning so the spices stick and the chicken browns well on the grill.
2
Prepare the glaze
- In a small saucepan over low heat, melt the butter (about 1 minute).
- Add the honey, remaining 0.25 teaspoon of paprika, and remaining 0.25 teaspoon of garlic powder.
- Stir gently until combined, about 2 minutes.
- Remove from heat and stir in the lime juice if using.
- Keep the glaze warm on a trivet near the grill.
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Ready when: Honey is fully incorporated and liquid
Tip: Keep the heat low so the honey doesn't crystallize or burn. The glaze should be pourable and warm.
3
Thread the skewers
- Take one skewer and thread pieces alternately: one chicken cube, one small cluster of corn kernels (about 6–8 kernels together), another chicken cube, and more corn, until each skewer has 4 pieces of chicken and about 16 corn kernels total.
- Leave 1 inch (2.5 cm) of space at each end for handling.
- Pat the assembled skewers with a paper towel to remove excess moisture.
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Ready when: All 4 skewers are loaded and dry
Tip: Wet corn kernels won't color as well on the grill. If your corn is very moist from thawing, pat it dry a few times to help it caramelize.
4
Grill the skewersOven 400°F / 205°C
- Place skewers on the preheated grill grates over medium-high heat (about 400°F / 200°C), leaving about ½ inch (1.25 cm) between skewers.
- Grill for 6 minutes without moving them, until the chicken has light grill marks and the corn starts to char lightly on one side.
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Ready when: Chicken is opaque on the bottom; corn shows light charring
Tip: Resist the urge to move the skewers—this allows direct contact with the heat and creates color.
5
Brush with glaze and flipOven 165°F / 75°C
- Using a pastry brush, generously coat the cooked side of each skewer with the honey-butter glaze.
- Using tongs, carefully flip each skewer to the other side.
- Grill for another 6 minutes on the second side until the chicken is firm and registers 165°F (74°C) at the thickest point with an instant-read thermometer.
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Ready when: Instant-read thermometer reads 165°F (74°C); chicken is opaque and firm; corn is tender with slight char
Tip: Brush the first side while the second is grilling so both sides get glazed. Do not skip the temperature check—it's the only way to ensure food safety with chicken.
6
Final glaze and rest
- Remove the skewers from the grill and place on a serving platter.
- Brush the hot skewers once more with any remaining glaze so it melts into the crevices and sets to a light gloss.
- Let rest for 2 minutes before serving.
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Ready when: Glaze coats and clings to the skewers; a light sheen is visible
Tip: A brief rest keeps the chicken juicier and allows carryover cooking if needed.

Good to know

Tips

If grilling indoors on a grill pan or cast-iron skillet, use the same medium-high heat and cook for 4–5 minutes per side, turning once.
For a crowd, double or triple the recipe—just use more skewers and allow a few extra minutes if grilling in batches.
Fresh lemon juice works just as well as lime and adds a brighter note without the tropical sweetness.
This recipe is naturally gluten-free and dairy-free if you use dairy-free butter. Always check honey labels if serving to those with allergies.

Make ahead

Chicken can be cubed, seasoned, and stored in a sealed container in the refrigerator for up to 8 hours. The glaze can be made up to 2 days ahead and gently reheated before serving. Do not assemble skewers more than 1 hour before grilling or the chicken will release moisture and won't brown as well.

Storage & reheating

Cooked skewers keep in an airtight container in the refrigerator for up to 3 days. Reheat gently on the grill over medium heat for 3–4 minutes per side, or wrap in foil and warm in a 350°F (175°C) oven for about 10 minutes. Do not freeze, as the texture of the corn becomes mushy when thawed.

Substitutions

fresh or thawed frozen corn kernels → Cherry tomatoes, halved, or red and yellow bell pepper chunks. Tomatoes will soften quickly and peppers will char beautifully; both add color and a different flavor profile. Cook time remains the same.
honey → Maple syrup or agave nectar. Both have similar sweetness and will caramelize on the grill. Use the same amount. Agave is milder in flavor.
sweet paprika → Smoked paprika or a pinch of cayenne pepper. Smoked paprika adds depth; cayenne adds heat. Start with half the amount of cayenne and adjust to taste.
unsalted butter → Olive oil. Use the same volume (3 tablespoons / 45 ml olive oil). The glaze will be lighter and more herbaceous; consider adding fresh thyme or oregano.