Best Grilled Skewers and Corn on Barbecue – 30-Minute

Fire up the grill, because this is the only recipe you need for a backyard barbecue that actually delivers. I'm talking about marinated chicken skewers with charred edges and corn on the cob that's sweet, smoky, and slathered in garlic butter. It's a complete meal on one grill, and it's ready in about 30 minutes of active time.

The secret is in the marinade: a punchy blend of olive oil, lemon, garlic, and smoked paprika that tenderizes the chicken and gives it that deep, smoky flavor. The corn gets a double treatment: first, it's grilled in the husk to steam and soften, then it's finished over direct heat for those gorgeous char marks. Trust me, this combo is a crowd-pleaser.

About the Ingredients

1.5 lbs (680g) boneless, skinless chicken thighs, cut into 1.5-inch chunks

Thighs stay juicier than breasts on the grill. Substitute with chicken breast if you prefer, but reduce grilling time by 2 minutes.

1/4 cup (60ml) olive oil

Use a good quality extra-virgin olive oil for flavor. You can also use avocado oil for a higher smoke point.

3 tablespoons fresh lemon juice (about 1 lemon)

Fresh lemon juice brightens the marinade. Bottled works in a pinch, but fresh is better.

4 cloves garlic, minced

Fresh garlic is key. If you're in a rush, use 1 teaspoon garlic powder, but fresh gives a sharper kick.

2 teaspoons smoked paprika

Smoked paprika is the star for that barbecue flavor. Regular paprika works, but you'll miss the smokiness.

1 teaspoon ground cumin

Cumin adds warmth and earthiness. Toasted cumin seeds ground fresh are even better.

1 teaspoon salt

Use kosher salt for even seasoning. Table salt is finer, so use half the amount.

1/2 teaspoon black pepper

Freshly ground black pepper is best. Pre-ground is fine but less aromatic.

4 ears corn, husks on

Look for corn with bright green husks and moist silk. If husks are dry, soak the corn in water for 15 minutes before grilling.

2 tablespoons butter, melted

Use unsalted butter so you control the salt. Vegan? Use plant-based butter or olive oil.

1 tablespoon chopped fresh parsley (optional, for garnish)

Parsley adds a fresh pop of color. Cilantro also works well if you have it.

Tips & Tricks

• Soak wooden skewers in water for at least 30 minutes before threading to prevent burning.
• Don't overcrowd the skewers; leave a small gap between chicken pieces so they cook evenly.
• Grill corn in the husk to steam it, then peel back and char for the best texture and flavor.

Step-by-Step Instructions

1. Prep the marinade

In a large bowl, whisk together olive oil, lemon juice, minced garlic, smoked paprika, cumin, salt, and black pepper. This marinade is your flavor base, so taste it and adjust seasoning if needed.

2. Marinate the chicken

Add chicken chunks to the bowl and toss to coat evenly. Cover and refrigerate for at least 30 minutes, or up to 4 hours for deeper flavor. While it marinates, soak your skewers if using wooden ones.

3. Preheat the grill

Preheat your grill to medium-high heat, about 400°F (200°C). If using charcoal, wait until coals are covered with white ash. This ensures a good sear without burning.

4. Thread the skewers

Thread the marinated chicken onto skewers, leaving a small gap between pieces. This allows heat to circulate and cook the chicken evenly. You should get about 4-6 skewers depending on size.

5. Grill the corn

Place the corn (with husks on) directly on the grill. Cover and cook for 15 minutes, turning every 5 minutes. The husks will char and the corn will steam inside. After 15 minutes, pull back the husks (use tongs, they're hot) and grill for 2-3 minutes per side to get char marks.

6. Grill the skewers

Place the chicken skewers on the grill. Cook for 10-12 minutes, turning every 3-4 minutes, until the chicken is golden brown and reaches an internal temperature of 165°F (74°C). The outside should have nice grill marks and a slight char.

7. Butter and serve

Remove everything from the grill. Brush the corn with melted butter and sprinkle with salt if desired. Let the skewers rest for 5 minutes, then serve with the corn. Garnish with fresh parsley if using.

Delicious Variations

Spicy Kick

Add 1 teaspoon of chili powder or cayenne to the marinade for heat.

Herb Infusion

Mix in 2 tablespoons of chopped fresh rosemary or thyme with the marinade.

Veggie Skewers

Swap chicken for bell peppers, red onion, and zucchini chunks; grill for 8-10 minutes.

How to Store Grilled Skewers And Corn On Barbecue

Frequently Asked Questions

Try this recipe at your next barbecue and let me know how it turns out! Tag me in your photos or leave a comment below. If you're looking for more grilling ideas, check out my smoky ribs recipe next.

Grilled Skewers And Corn On Barbecue

Grilled Skewers and Corn on Barbecue is a smoky, savory feast that delivers juicy chicken and charred corn in just 30 minutes.

★★★★½ 4.8 (156 ratings)

15 minPrep time25 minCook time4Servings420 kcalCalories

Print RecipePin Recipe

🧂 Ingredients

• 1.5 lbs (680g) boneless, skinless chicken thighs, cut into 1.5-inch chunks
• 1/4 cup (60ml) olive oil
• 3 tablespoons fresh lemon juice (about 1 lemon)
• 4 cloves garlic, minced
• 2 teaspoons smoked paprika
• 1 teaspoon ground cumin
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 4 ears corn, husks on
• 2 tablespoons butter, melted
• 1 tablespoon chopped fresh parsley (optional, for garnish)

📋 Instructions

1. 1Prep the marinade — In a large bowl, whisk together olive oil, lemon juice, minced garlic, smoked paprika, cumin, salt, and black pepper. This marinade is your flavor base, so taste it and adjust seasoning if needed.
2. 2Marinate the chicken — Add chicken chunks to the bowl and toss to coat evenly. Cover and refrigerate for at least 30 minutes, or up to 4 hours for deeper flavor. While it marinates, soak your skewers if using wooden ones.
3. 3Preheat the grill — Preheat your grill to medium-high heat, about 400°F (200°C). If using charcoal, wait until coals are covered with white ash. This ensures a good sear without burning.
4. 4Thread the skewers — Thread the marinated chicken onto skewers, leaving a small gap between pieces. This allows heat to circulate and cook the chicken evenly. You should get about 4-6 skewers depending on size.
5. 5Grill the corn — Place the corn (with husks on) directly on the grill. Cover and cook for 15 minutes, turning every 5 minutes. The husks will char and the corn will steam inside. After 15 minutes, pull back the husks (use tongs, they're hot) and grill for 2-3 minutes per side to get char marks.
6. 6Grill the skewers — Place the chicken skewers on the grill. Cook for 10-12 minutes, turning every 3-4 minutes, until the chicken is golden brown and reaches an internal temperature of 165°F (74°C). The outside should have nice grill marks and a slight char.
7. 7Butter and serve — Remove everything from the grill. Brush the corn with melted butter and sprinkle with salt if desired. Let the skewers rest for 5 minutes, then serve with the corn. Garnish with fresh parsley if using.

👨‍🍳 Chef's Note: For the best flavor, marinate the chicken for at least 2 hours. If you're short on time, 30 minutes still works, but the flavor won't penetrate as deeply.

Servings: 4

Cuisine: American

Course: Dinner

Nutrition (per serving): 420 kcal · 32g protein · 18g carbs · 25g fat

Written by Diego Ramirez
Diego covers personal finance and side hustles, with a focus on creative ways to earn extra income. He writes from the perspective of a self-taught tinkerer who tests ideas himself, sharing what works and what doesn't. His approach is candid and numbers-driven, without the hype.