Summer's all about firing up the grill, and this combo of skewers and corn is my go-to when I want something hearty without babysitting a bunch of pans. The skewers take on a nice char while the corn steams in its husks, so everything's ready around the same time.
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I've dialed in the marinade to be bold but not overpowering—think garlic, paprika, and a whisper of chili. And the corn? I slather it with a zesty lime butter that'll have you licking your fingers. Whether you're at a campsite or in your backyard, this is real food that doesn't fuss.
No fancy gear needed: a basic kettle grill works, and if you're on a trail, a simple grate over coals does the trick. Just keep an eye on the fire and you'll be eating like a king.
Why You'll Love This Recipe
About the Ingredients
1.5 lbs (680g) boneless, skinless chicken thighs, cut into 1.5-inch pieces
Thighs stay juicier than breasts on the grill. Swap with pork tenderloin or extra-firm tofu (pressed) for variety.
1/2 cup (120ml) olive oil
Use a good-quality extra virgin for flavor, but any neutral oil works. If you're out, avocado oil is a great substitute.
3 tablespoons (45ml) red wine vinegar
Adds tang to the marinade. Apple cider vinegar or lemon juice can step in.
4 cloves garlic, minced
Fresh garlic is best, but 1 teaspoon garlic powder works in a pinch.
2 teaspoons smoked paprika
Smoked paprika gives that campfire depth. Regular paprika plus a drop of liquid smoke works too.
1 teaspoon chili powder
Use ancho chili for mild heat or chipotle for more kick. Adjust to your tolerance.
1 teaspoon salt
Kosher salt preferred for even seasoning. Reduce if your chili mix has salt.
1/2 teaspoon black pepper
Freshly ground for best aroma. Pre-ground is fine.
6 ears corn, husks on
Look for heavy ears with green husks. If husks are dry, soak them in water for 30 minutes before grilling.
1/4 cup (60g) unsalted butter, softened
Salted butter works too—just skip extra salt in the lime butter.
1 tablespoon lime juice
Fresh lime is key. Bottled lime juice tastes flat, so squeeze a real lime.
1 teaspoon lime zest
Zest before juicing. If no lime, use lemon zest and juice for a different citrus vibe.
2 tablespoons chopped fresh cilantro
Adds freshness. Parsley or chives are fine substitutes if cilantro isn't your thing.
Tips & Tricks
- Soak wooden skewers in water for at least 30 minutes to prevent burning. If using metal, go ahead.
- Don't crowd the skewers—leave a little space between pieces so they cook evenly and get nice char marks.
- Keep the grill at medium heat (350-400°F / 175-200°C) to avoid burning the outside before the inside is done. Use a two-zone fire if possible.
Pro Tips
Step-by-Step Instructions
1. Make the Marinade
In a bowl, whisk olive oil, red wine vinegar, garlic, smoked paprika, chili powder, salt, and pepper. It should be a smooth, reddish marinade.
2. Marinate the Chicken
Place chicken pieces in a zip-top bag or bowl, pour marinade over, and toss to coat. Refrigerate for at least 2 hours, or up to 8.
3. Prep the Corn
Pull back husks without removing them, strip away silks, then fold husks back over. Soak corn in cold water for 30 minutes to keep them moist.
4. Thread the Skewers
If using wooden skewers, soak them in water for 30 minutes. Thread 4-5 chicken pieces onto each skewer, leaving a small gap.
5. Mix the Lime Butter
In a small bowl, combine softened butter, lime juice, lime zest, and cilantro. Mash with a fork until well blended. Set aside.
6. Preheat the Grill
Heat your grill to medium (350-400°F / 175-200°C). For charcoal, coals should be ash-covered and you can hold your hand 5 inches above for 5 seconds.
7. Grill the Skewers
Place skewers on the grill and cook for 10-12 minutes, turning every 3-4 minutes, until chicken is golden brown and reaches an internal temperature of 165°F (74°C).
8. Grill the Corn
Add corn to the grill alongside skewers. Cook for 15-20 minutes, turning occasionally, until husks are charred and kernels are tender when pierced.
9. Rest and Serve
Remove skewers and corn to a platter. Let skewers rest 5 minutes. Peel back corn husks (use a towel—they're hot), brush with lime butter, and serve hot.
Delicious Variations
- Swap chicken for shrimp (reduce grill time to 4-6 minutes) or cubed halloumi cheese for a vegetarian version.
- Add bell peppers, red onion, or cherry tomatoes to the skewers for extra color and flavor.
- For a smoky twist, brush the corn with chipotle mayo instead of lime butter before grilling.
How to Store Grilled Skewers And Corn On Barbecue
Refrigerator
Store leftovers in an airtight container for up to 3 days.
Freezer
Freeze cooked skewers (without corn) for up to 2 months. Thaw overnight in the fridge.
Reheating
Reheat in a 350°F (175°C) oven for 10 minutes, or microwave in 30-second bursts.
Frequently Asked Questions
Q: How long do I soak wooden skewers?
Soak wooden skewers for at least 30 minutes to prevent burning. You can soak them up to 2 hours before grilling.
Q: Can I grill corn without husks?
Yes, you can grill corn without husks, but it will cook faster and may char more. Brush with oil and grill for 10-12 minutes, turning often.
Q: What temperature should the grill be?
Aim for medium heat, around 350-400°F (175-200°C). This allows the chicken to cook through without burning the outside.
Q: Can I use chicken breast instead of thighs?
Yes, but breasts dry out faster. Cut them into larger pieces and consider brining briefly to keep them moist. Cook until internal temp hits 165°F (74°C).
Q: How do I know when the corn is done?
The husks will be charred and pulling back, and a kernel pierced with a knife will be tender and release milky juice. Usually takes 15-20 minutes.
Fire up your grill and give this combo a try—it's a summer staple that won't let you down. Share your twist in the comments below, and happy grilling!
Grilled Skewers And Corn On Barbecue
Juicy marinated skewers and smoky corn on the cob, grilled to perfection for a simple, satisfying backyard barbecue meal.
🧂 Ingredients
- 1.5 lbs (680g) boneless, skinless chicken thighs, cut into 1.5-inch pieces
- 1/2 cup (120ml) olive oil
- 3 tablespoons (45ml) red wine vinegar
- 4 cloves garlic, minced
- 2 teaspoons smoked paprika
- 1 teaspoon chili powder
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 6 ears corn, husks on
- 1/4 cup (60g) unsalted butter, softened
- 1 tablespoon lime juice
- 1 teaspoon lime zest
- 2 tablespoons chopped fresh cilantro
📋 Instructions
- 1Make the Marinade — In a bowl, whisk olive oil, red wine vinegar, garlic, smoked paprika, chili powder, salt, and pepper. It should be a smooth, reddish marinade.
- 2Marinate the Chicken — Place chicken pieces in a zip-top bag or bowl, pour marinade over, and toss to coat. Refrigerate for at least 2 hours, or up to 8.
- 3Prep the Corn — Pull back husks without removing them, strip away silks, then fold husks back over. Soak corn in cold water for 30 minutes to keep them moist.
- 4Thread the Skewers — If using wooden skewers, soak them in water for 30 minutes. Thread 4-5 chicken pieces onto each skewer, leaving a small gap.
- 5Mix the Lime Butter — In a small bowl, combine softened butter, lime juice, lime zest, and cilantro. Mash with a fork until well blended. Set aside.
- 6Preheat the Grill — Heat your grill to medium (350-400°F / 175-200°C). For charcoal, coals should be ash-covered and you can hold your hand 5 inches above for 5 seconds.
- 7Grill the Skewers — Place skewers on the grill and cook for 10-12 minutes, turning every 3-4 minutes, until chicken is golden brown and reaches an internal temperature of 165°F (74°C).
- 8Grill the Corn — Add corn to the grill alongside skewers. Cook for 15-20 minutes, turning occasionally, until husks are charred and kernels are tender when pierced.
- 9Rest and Serve — Remove skewers and corn to a platter. Let skewers rest 5 minutes. Peel back corn husks (use a towel—they're hot), brush with lime butter, and serve hot.
Lars writes about outdoor adventure and minimalist gear, focusing on long-distance hiking and camping. He shares route planning tips, gear tests, and lessons from the trail, always emphasizing safety and leaving no trace. His writing is practical and seasoned, but he never claims to be an expert—just a passionate hiker.
