Chicken and Veggie Skewers with Smoky Grilled Corn
If there's one holiday that requires a meal made on the grill, it's the 4th of July! Celebrate summer with scrumptious Chicken and Veggie Skewers with Smoky Grilled Corn. Member's Mark™ Black Peppercorn and Pink Himalayan Salt Grinders are a simple way to bring out the best grilled flavors of the season!
Ingredients
For the Chicken and Veggie Skewers
- 1 lb Boneless, skinless chicken breasts cut into 1-inch cubes
- 1 lb Brussels sprouts halved
- 1 Red bell pepper cut into 1-inch chunks
- 1 Yellow bell pepper cut into 1-inch chunks
- 1 Red onion cut into 1-inch chunks
- ¼ cup Olive oil
- 1 tbsp Fresh lemon juice
- ½ tsp Member's Mark™ Black Peppercorn Grinder
- ½ tsp Member's Mark™ Himalayan Pink Salt Grinder
For the Smoky Grilled Corn
- 4 ears Corn on the cob in the husk
- 3 tbsp Olive oil
- Member's Mark™ Black Peppercorn Grinder to taste
- Member's Mark™ Himalayan Pink Salt Grinder to taste
Instructions
For the Chicken Skewers
- Preheat grill to medium-high heat. If using wooden skewers, soak them in water for at least 30 minutes.
- In a large bowl, combine the chicken, Brussels sprouts, bell peppers, and red onion.
- In a small bowl, whisk together the olive oil, lemon juice, Member's Mark™ Black Peppercorn and Member's Mark™ Himalayan Pink Salt Grinder.
- Pour the marinade over the chicken and vegetables and toss to coat evenly. Thread the marinated chicken and vegetables onto the skewers, alternating between chicken and different vegetables.
- Grill the skewers for 10-12 minutes, flipping occasionally, until the chicken is cooked through and the vegetables are tender and slightly charred.
For the Smoky Grilled Corn
- Fill a large bowl or pot with cold water. Pull back the corn husks and remove the silks before wrapping the husks back around the corn. Soak the corn husks in cold water for about 15-20 minutes before grilling.
- Preheat your grill to medium-high heat (350-375℉) for about 10-15 minutes.
- Brush the corn with olive oil and sprinkle with Member's Mark™ Black Peppercorn Grinder and Member's Mark™ Himalayan Pink Salt Grinder before replacing the husk and grilling.
- Place the corn directly on the preheated grill grates. Close the grill and cook the corn for about 25-30 minutes, turning occasionally.
- To check if the corn is done, after about 15 minutes of cooking you can carefully peel back a small section of the husk and check the kernels. They should be tender and cooked through. If it doesn't appear to be done, re-wrap it in the husks and continue grilling for a few more minutes.