Chili-Lime Chicken Skewers with Honeyed Corn Relish
Fast chili-lime chicken skewers get a sweet, tangy corn relish for a punchy diner-style snack.
Prep: 12 · Cook: 13 · Total: 25 · Serves: 4 · Difficulty: Easy · Rating: 4.8/5 (164 reviews)
INSPIRED BY
This original snack takes cues from roadside grill plates, pairing charred chicken with a bright corn relish. Honey softens the chili and lime without making the glaze heavy.
Story
Theo says a good counter snack should have a little char, a little shine, and no long wait. These chicken skewers bring lime and chile to the grill pan, while the warm corn relish keeps the plate sweet and lively. They are quick enough for a weeknight and sturdy enough to pass around during the game. Put out plenty of napkins and let the skewers disappear.
By Theo
Ingredients
- 1 pound boneless, skinless chicken thighs, cut into 1-inch pieces
- 1 tablespoon olive oil
- 1 teaspoon ancho chili powder
- 1/2 teaspoon ground cumin
- 1/2 teaspoon kosher salt
- 1 tablespoon honey
- 1 lime, zested and juiced
- 1 cup corn kernels, fresh or thawed
- 1 small red bell pepper, finely diced
- 1 tablespoon apple cider vinegar
- 2 tablespoons chopped cilantro
- 8 short metal skewers or 4 longer skewers
Instructions
- Thread the chicken pieces onto short skewers, leaving a little space between each piece so the edges can brown.
- Stir the olive oil, chili powder, cumin, salt, honey, lime zest, and half the lime juice together; brush the mixture over the chicken.
- Heat a large skillet or grill pan over medium-high heat and cook the skewers in batches for 4 to 5 minutes per side, turning once, until browned and cooked through.
- While the chicken cooks, place the corn in a small skillet over high heat and stir for 3 to 4 minutes until hot and lightly blistered.
- Take the corn off the heat and fold in the red pepper, vinegar, cilantro, and remaining lime juice.
- Arrange the skewers on a platter, spoon the honeyed corn relish alongside, and serve while the chicken is hot.
Chef Tips
- Use thighs for juicy skewers that stay tender over high heat.
- If using wooden skewers, soak them while you prep the chicken and relish.
- Cook the chicken in batches if the skillet is crowded; browning needs open pan space.
- For a hotter finish, add a pinch of cayenne to the chili-lime coating.
Cook's Notes
- **Chicken:** Cut the thighs evenly and check the thickest piece for doneness before serving.
- **Relish:** Char a few corn kernels before stirring for deeper roasted flavor.
- **Heat:** The ancho chili is mild; add cayenne or hot sauce for more kick.