Spicy Chicken Fajita Skewers with Fire-Roasted Corn & Chipotle Crema

Allergens

Dairy (in the chipotle crema)

Ingredients

• 4 boneless, skinless chicken thighs
• 1 bell pepper (any color)
• 1 small red onion
• 2 ears of corn
• 4 wooden skewers
• 1/4 cup sour cream
• 1 chipotle pepper in adobo sauce
• 1 tbsp fresh lime juice
• 1 tbsp olive oil
• 1 tsp chili powder
• 1 tsp smoked paprika
• 1/2 tsp ground cumin
• Salt and pepper, to taste
• Optional: Fresh cilantro leaves for garnish

Instructions

1. Cut the chicken thighs into 1 inch cubes and marinate them in a mix of chili powder, smoked paprika, ground cumin, salt, and pepper for at least 30 minutes.
2. Slice the bell pepper and red onion into 1 inch pieces. Remove the corn husks and silk threads.
3. Preheat your grill or grill pan to medium high heat.
4. Thread the marinated chicken, bell pepper, and red onion onto wooden skewers, alternating ingredients. Set aside.
5. In a small bowl, combine sour cream, chipotle pepper, lime juice, and olive oil to make the chipotle crema. Refrigerate until ready to serve.
6. Grill the chicken skewers for 3 4 minutes per side or until cooked through. Remove from grill and set aside.
7. Roast the corn on the grill for 2 3 minutes per side, turning frequently, until slightly charred. Remove from grill and let cool briefly. Cut the kernels off the cob.
8. Serve the chicken skewers alongside the fire roasted corn and chipotle crema. Garnish with fresh cilantro leaves if desired.

Chef’s Insight

This recipe is inspired by the famous El Paso street-food classic - Chicken Fajita Skewers - with a fiery twist using chipotle peppers.

Notes

This recipe is both flavorful and packed with protein, making it a satisfying meal for any Tex-Mex cookout.