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Flavorful Grilled Honey Jalapeño Chicken Skewers with Easy Charred Corn Salsa

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Sweet and spicy grilled chicken skewers marinated in honey and jalapeño, served with a smoky, fresh charred corn salsa. Perfect for quick summer cookouts and crowd-pleasing meals.

Ingredients

Scale
  • 1½ pounds boneless, skinless chicken thighs, cut into 1½-inch chunks
  • 3 tablespoons honey
  • 1–2 fresh jalapeños, seeded and finely chopped
  • 3 cloves garlic, minced
  • 2 tablespoons olive oil
  • Juice of 1 lime
  • 1 teaspoon smoked paprika
  • Salt and freshly ground black pepper, to taste
  • 2 ears fresh corn, husked (or 1½ cups frozen corn, thawed)
  • 1 small red bell pepper, diced
  • ½ small red onion, finely chopped
  • 1 jalapeño, seeded and minced (optional)
  • 1 tablespoon fresh cilantro, chopped
  • Juice of 1 lime
  • 1 tablespoon olive oil
  • Salt and pepper, to taste

Instructions

  1. Prepare the Marinade: In a medium bowl, whisk together honey, chopped jalapeños, minced garlic, olive oil, lime juice, smoked paprika, salt, and pepper until well combined.
  2. Marinate the Chicken: Add the chicken chunks to the marinade, tossing gently to coat each piece. Cover and refrigerate for at least 30 minutes, preferably up to 2 hours.
  3. Prepare the Charred Corn: Heat grill or grill pan to medium-high. Place corn on grill, turning every 2-3 minutes until charred on all sides, about 8-10 minutes. Let cool for 5 minutes.
  4. Make the Salsa: Cut kernels off cooled corn into a bowl. Add diced red bell pepper, chopped red onion, minced jalapeño, cilantro, lime juice, olive oil, salt, and pepper. Stir and adjust seasoning.
  5. Assemble the Skewers: Thread marinated chicken onto skewers, leaving space between pieces. Discard leftover marinade or boil if using as glaze.
  6. Grill the Chicken Skewers: Cook skewers on preheated grill for 4-5 minutes per side until cooked through and charred. Internal temperature should reach 165°F (74°C).
  7. Optional Glaze: Boil leftover marinade for 3-4 minutes and brush on skewers during last 1-2 minutes of grilling.
  8. Serve: Plate skewers with charred corn salsa and garnish with cilantro or lime wedges.

Notes

Soak wooden skewers in water for 30 minutes before grilling to prevent burning. Boil leftover marinade before using as glaze to kill bacteria. For milder salsa, reduce or omit jalapeño. Fresh corn preferred but frozen works. If no grill, bake at 425°F for 20 minutes and broil 2-3 minutes for char.

Nutrition

Keywords: grilled chicken skewers, honey jalapeño chicken, charred corn salsa, summer grilling, easy chicken recipe, backyard barbecue

Find it online: https://merrymorsel.com/flavorful-grilled-honey-jalape-n-o-chicken-skewers-recipe-with-easy-charred-corn-salsa/