Fiery Tex-Mex Cookout Snack: Grilled Chipotle Lime Chicken Skewers with Smoky Corn & Poblano Relish

Allergens

Wheat (via chipotle adobo sauce), Gluten

Ingredients

• 8 boneless, skinless chicken thighs
• 1/4 cup fresh lime juice
• 3 tablespoons adobo sauce from a can of chipotle peppers in adobo
• 2 tablespoons olive oil
• 4 ears fresh corn, shucked and cut off the cob
• 2 poblano peppers, diced
• 1/2 cup red onion, finely chopped
• 1/4 cup cilantro, chopped
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• Wooden skewers, soaked in water for at least 30 minutes

Instructions

1. In a large bowl, whisk together lime juice, adobo sauce, and olive oil to create the marinade. Add chicken thighs and coat evenly. Cover and refrigerate for 2 hours or up to overnight.
2. In another large bowl, combine corn, poblano peppers, red onion, cilantro, salt, and black pepper. Toss gently to mix. Set aside.
3. Preheat your grill to medium high heat (about 400°F). Remove chicken from marinade, discard marinade, and thread onto soaked wooden skewers.
4. Grill the chicken skewers for about 6 minutes per side or until cooked through. About 2 minutes before chicken is done, add corn mixture to the grill, cooking for 5 7 minutes, stirring occasionally, until charred and tender.
5. Remove chicken and corn mixture from the grill. Serve immediately.

Chef’s Insight

The charred, smoky flavors of the corn and poblanos enhance the heat from the chipotle adobo sauce, making this dish truly unforgettable.

Notes

This recipe is not suitable for those with wheat or gluten sensitivities due to the chipotle adobo sauce used in marinade.