Summer Party Chicken and Corn Skewers

Name: Summer Party Chicken and Corn Skewers
Prep time: 25 min
Cook time: 12 min
Total time: 37 min
Yield: 6 servings
Cuisine: Tex-Mex
Ingredients: 2 lb (900 g) boneless, skinless chicken breasts, patted dry, cut into 1½-inch (4 cm) cubes; 3 ears fresh corn on the cob, kernels cut from cob, or frozen corn kernels thawed and patted dry; 3 whole fresh jalapeños, halved lengthwise, seeds and white ribs removed; 2 large red and yellow bell peppers, cored and cut into 1½-inch (4 cm) pieces; 3 tbsp (45 ml) extra-virgin olive oil; 3 tbsp (45 ml) fresh lime juice; 3 cloves garlic cloves, minced, minced; 1 tsp (5 g) ground cumin; ¾ tsp (3 g) mild chili powder; ¾ tsp (4 g) kosher salt; ¼ tsp (½ g) freshly ground black pepper; ½ cup (8 g) fresh cilantro, finely chopped, finely chopped; 1 whole lime zest, zested; 2 tbsp (30 ml) extra-virgin olive oil; ½ cup (60 g) cotija or feta cheese, crumbled, crumbled (optional)

From the MyKitchenBank Kitchen

Colorful grilled skewers loaded with charred chicken breast, fresh corn, roasted jalapeños, and crispy bell peppers, finished with a bright cilantro-lime drizzle. These are perfect for entertaining—they're impressive, shareable, and full of smoky-sweet flavor with just enough heat.

Prep: 25 min
Cook: 12 min
Wait: 30 min
Total: 1 hr 7 min
Makes: 12 skewers

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Ingredients

6 servings

2 lb (900 g) boneless, skinless chicken breasts, patted dry, cut into 1½-inch (4 cm) cubes
3 ears fresh corn on the cob, kernels cut from cob, or frozen corn kernels thawed and patted dry
3 whole fresh jalapeños, halved lengthwise, seeds and white ribs removed
2 large red and yellow bell peppers, cored and cut into 1½-inch (4 cm) pieces
For the marinade
3 tbsp (45 ml) extra-virgin olive oil
3 tbsp (45 ml) fresh lime juice
3 cloves garlic cloves, minced, minced
1 tsp (5 g) ground cumin
¾ tsp (3 g) mild chili powder
¾ tsp (4 g) kosher salt
¼ tsp (0.5 g) freshly ground black pepper
For the drizzle
½ cup (8 g) fresh cilantro, finely chopped, finely chopped
1 whole lime zest, zested
2 tbsp (30 ml) extra-virgin olive oil
For serving (optional)
½ cup (60 g) cotija or feta cheese, crumbled, crumbled (optional)

Equipment (6)

Two 14-inch (35 cm) bamboo skewers (12 total, soaked)
Large shallow baking dish for marinating
Grill thermometer
Grill brush or grill grate cleaner
Small bowl for cilantro-lime drizzle
Meat thermometer (optional but recommended)

Steps

Before you start

Soak wooden skewers in cold water for at least 30 minutes to prevent charring
Preheat your grill to medium-high heat (about 400°F / 200°C) for 10 minutes
Pat chicken completely dry before marinating so it browns properly
Have all ingredients prepped and within arm's reach of the grill

1
Make the marinade
- In a large shallow baking dish, whisk together 3 tablespoons olive oil, 3 tablespoons lime juice, minced garlic, cumin, chili powder, salt, and black pepper.
- The mixture should be smooth with no lumps of spices.
- Taste and adjust salt or lime juice as needed—the marinade should be bright and aromatic.
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Ready when: spices fully incorporated and no lumps visible
Tip: Whisk the spices into the wet ingredients slowly so they dissolve evenly and don't clump.
2
Marinate chicken
- Add the patted-dry chicken cubes to the marinade and stir gently to coat every piece.
- Cover with plastic wrap and refrigerate for 20–30 minutes.
- Do not marinate longer than 30 minutes or the lime juice will begin to denature the protein and make it mushy.
- Meanwhile, prepare the corn, jalapeños, and bell peppers as directed above.
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Ready when: all chicken pieces evenly coated in marinade
Tip: Marinating for just 20–30 minutes keeps the chicken tender; longer times will make it mushy because of the acid in the lime juice.
3
Assemble skewers
- Remove the soaked skewers and lay them on a clean work surface.
- Thread ingredients onto each skewer in this pattern: chicken cube, corn kernel, bell pepper piece, jalapeño half, repeating until each skewer has 4 pieces of chicken, 4 corn kernels, 4 bell pepper pieces, and 4 jalapeño halves.
- Leave about 1 inch (2.5 cm) of bare skewer at each end for handling.
- Arrange skewers on a rimmed baking sheet.
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Ready when: all 12 skewers evenly loaded and ready to grill
Tip: Thread ingredients tightly together so they cook evenly and don't slide around on the skewer when you turn it.
4
Preheat and prepare grillOven 400°F / 205°C
- Preheat your grill to medium-high heat (about 400°F / 200°C).
- Aim for about 10 minutes of preheating so the grates are hot and clean.
- Use a grill brush to scrub the grates thoroughly, then lightly oil them by wiping a paper towel dipped in neutral oil across the grates.
- This prevents sticking.
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Ready when: grates are hot enough that water droplets sizzle and evaporate instantly
Tip: A properly preheated and oiled grill is essential—it creates beautiful char marks and prevents the chicken from sticking.
5
Grill skewers (first side)
- Place skewers directly on the oiled grates with space between each one.
- Do not move them for 3–4 minutes.
- You're looking for dark grill marks and a slight char on the chicken.
- The corn and peppers should also show color.
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Ready when: deep golden-brown grill marks on chicken; corn shows light char
Tip: Resist the urge to move the skewers—letting them sit undisturbed creates better char and browning. If they stick, they're not ready to turn yet.
6
Flip and grill second sideOven 165°F / 75°C
- Using tongs, carefully flip each skewer.
- Grill for another 3–4 minutes until the second side shows similar char marks and the chicken is cooked through.
- The internal temperature should reach 165°F (74°C) at the thickest part of the chicken, checked with a meat thermometer.
- The jalapeños should be softened with charred skin, and the peppers should be tender-crisp.
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Ready when: grill marks on both sides; chicken internal temperature 165°F (74°C); peppers tender
Tip: Use an instant-read meat thermometer inserted into the thickest piece of chicken to confirm doneness. Don't rely on color alone, especially if some pieces are larger than others.
7
Rest and make drizzle
- Transfer the cooked skewers to a clean serving platter and let them rest for 2 minutes while you quickly prepare the cilantro-lime drizzle.
- In a small bowl, whisk together 2 tablespoons olive oil, chopped cilantro, and lime zest until well combined.
- Season with a pinch of salt and black pepper to taste.
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Ready when: drizzle is well blended with no separated oil; cilantro is evenly distributed
Tip: Zest the lime before juicing it; it's much easier. The drizzle is best made fresh right before serving for maximum brightness.
8
Finish and serve
- Drizzle the cilantro-lime mixture generously over the hot skewers, allowing some to pool on the platter.
- If using, sprinkle crumbled cotija or feta cheese over the top.
- Serve immediately with lime wedges on the side.
- These are best eaten right off the skewer while hot, ideally with napkins on hand.
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Ready when: skewers are fully dressed and ready to serve
Tip: The drizzle brings brightness and flavor; don't skip it. The cheese adds saltiness and richness that balances the charred, smoky elements perfectly.

Good to know

Tips

Soak bamboo skewers for at least 30 minutes (ideally overnight) to prevent them from burning. Metal skewers are an even better option if you have them.
Pat the chicken completely dry before marinating so it browns and chars properly on the grill instead of steaming.
Don't overcrowd the grill—skewers need space for heat to circulate. If your grill is small, cook in two batches.
For a vegetarian version, skip the chicken and load the skewers with extra bell peppers, zucchini, red onion, and halloumi cheese. Grill for 2–3 minutes per side until vegetables are charred and tender.

Make ahead

Marinate the chicken up to 6 hours ahead, but keep it in the refrigerator. Prep and assemble all vegetables up to 4 hours ahead; store in airtight containers. The cilantro-lime drizzle can be made up to 2 hours ahead (store covered in the fridge) and brought to room temperature before serving.

Storage & reheating

Best served immediately while hot. Leftover skewers can be refrigerated in an airtight container for up to 2 days. To reheat, place on a preheated grill over medium heat for 2–3 minutes per side until warmed through. You can also reheat gently in a 350°F (175°C) oven for about 5 minutes, covered loosely with foil. Do not reheat the drizzle; add fresh drizzle before serving.

Substitutions

boneless, skinless chicken breasts → boneless, skinless chicken thighs, cut into 1½-inch (4 cm) pieces. Thighs are more forgiving and stay juicier on the grill. They may take 1–2 minutes longer to cook through; check that internal temperature reaches 165°F (74°C).
fresh jalapeños → poblano peppers, halved and seeded, or mild Hatch chiles. For less heat, use poblanos; for more heat, use serrano peppers. Adjust according to your crowd's spice tolerance.
fresh cilantro, finely chopped → fresh flat-leaf parsley, finely chopped. If cilantro is not available or disliked, parsley provides freshness without the distinctive flavor. You may want to add an extra ½ teaspoon of cumin to the drizzle for depth.
cotija or feta cheese, crumbled → crumbled queso fresco, feta cheese, or grated Parmesan. All three provide a salty, tangy contrast. Feta is tangier; queso fresco is milder; Parmesan is richer. Use about ½ cup (60 g) total.