Trying to hold on to summer with this recipe sent to me by Steph.
Serves 4
Serves 4Hands-On Time: 20m
Total Time: 20m
Ingredients
1 1/2 pounds boneless, skinless chicken breasts, cut into 2-inch pieces
2 cloves garlic, finely chopped
1 tablespoon fresh thyme
2 tablespoons olive oil
kosher salt and black pepper
4 ears corn, husks removed
1 pint grape tomatoes, halved
4 scallions, chopped
1 teaspoon grated orange zest
8 6-inch skewers, soaked in water
Directions
Heat grill to medium-high. In a bowl, toss the chicken, garlic, thyme, 1 tablespoon of the oil, and 1/2 teaspoon each salt and pepper. Thread the chicken on the skewers.
Grill the chicken and corn, turning occasionally, until the chicken is cooked through and the corn is charred, 7 to 10 minutes for both.
In a bowl, toss the tomatoes, scallions, orange zest, the remaining tablespoon of oil, 3/4 teaspoon salt, and 1/4 teaspoon pepper. Serve with the chicken and corn.
Ingredients
1 1/2 pounds boneless, skinless chicken breasts, cut into 2-inch pieces
2 cloves garlic, finely chopped
1 tablespoon fresh thyme
2 tablespoons olive oil
kosher salt and black pepper
4 ears corn, husks removed
1 pint grape tomatoes, halved
4 scallions, chopped
1 teaspoon grated orange zest
8 6-inch skewers, soaked in water
Directions
Heat grill to medium-high. In a bowl, toss the chicken, garlic, thyme, 1 tablespoon of the oil, and 1/2 teaspoon each salt and pepper. Thread the chicken on the skewers.
Grill the chicken and corn, turning occasionally, until the chicken is cooked through and the corn is charred, 7 to 10 minutes for both.
In a bowl, toss the tomatoes, scallions, orange zest, the remaining tablespoon of oil, 3/4 teaspoon salt, and 1/4 teaspoon pepper. Serve with the chicken and corn.
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