BBQ Chicken Kabobs and Chili Lime Corn on the Cob

These BBQ chicken kabobs and chili lime corn on the cob make a straightforward grilled meal. Chicken breast pieces are marinated with lemon, garlic, and olive oil, grilled on skewers, and brushed with barbecue sauce near the end of cooking.

While the chicken rests, boil the corn and finish it with chili lime seasoning. Dr. J suggests serving the meal with baked beans, and the recipe also shares a way to freeze extra corn kernels for another meal.

Dr. J’s Kitchen

BBQ Chicken Kabobs and Chili Lime Corn on the Cob

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Lemon-garlic chicken kabobs are grilled and brushed with barbecue sauce, then served with chili lime corn on the cob.

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Servings: 4 servings

Course: Main Course

Cuisine: American

Ingredients Method Video Notes

Ingredients

  

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• 3 boneless skinless chicken breasts cut into about 2-inch pieces
• 5 garlic cloves peeled and smashed
• 2 lemons juiced over chicken
• olive oil enough to coat chicken
• metal or wooden skewers if using wooden skewers, soak at least 30 minutes
• barbecue sauce for brushing
• kosher salt and black pepper to taste
• 4 ears of corn shucked
• chili lime seasoning for serving

Method

 

1. Place the chicken in a 9 × 13-inch dish. Squeeze the lemons over it, add the garlic, and coat with olive oil. Toss to combine. Marinate in the refrigerator, or at room temperature only if grilling within 1½ hours.
2. If using wooden skewers, soak them in water for at least 30 minutes.
3. Thread the chicken onto skewers and season generously with salt and pepper.
4. Heat an outdoor grill or indoor grill pan to medium-high. Grill the chicken about 5 minutes per side, about 10 minutes total.
5. At about 7 minutes, brush one side with barbecue sauce. Flip after 1½ minutes and brush the other side with sauce. Cook until the chicken is done.
6. Remove the kabobs from the grill and let them rest for at least 5 minutes.
7. Meanwhile, bring a large pot of water to a boil and add a pinch of kosher salt. Add the corn and boil for 8 minutes.
8. Remove the corn and season with chili lime seasoning. Serve with the chicken kabobs.

Video

Notes

Prep-day note: The linked prep-day video covers preparing components ahead.

Leftover corn: Refrigerate extra cooked ears for another meal. Kernels can be cut from the cob, frozen in a freezer bag, and saved for later.

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Prepare the chicken for the grill

Cut the chicken into pieces about two inches wide so they are similar in size. Toss them with lemon juice, smashed garlic, and enough olive oil to coat. Marinate the chicken in the refrigerator; if using wooden skewers, soak them in water for at least 30 minutes before grilling.

Thread the chicken onto skewers and season with salt and pepper. Grill over medium-high heat for about five minutes per side. Brush with barbecue sauce near the end of cooking, as the recipe directs, and cook until the chicken reaches 165°F. Rest the kabobs for at least five minutes before serving.

When to add the barbecue sauce

The recipe adds barbecue sauce at about the seven-minute mark, then turns the skewers after roughly 1½ minutes and brushes the other side. Adding the sauce toward the end gives it time to coat the chicken while limiting how long the sugars are exposed to the grill’s heat.

Grill timing varies with the size of the pieces and the heat of the grill, so use a food thermometer to confirm the chicken is fully cooked rather than relying only on the clock.

Chili lime corn and serving ideas

Boil shucked corn in salted water for eight minutes, then season it with chili lime seasoning. Serve the corn with the kabobs and baked beans for a classic cookout plate.

If you have extra corn, the source suggests refrigerating a few cooked ears for another meal. You can also cut kernels from the cob, place them in a freezer bag, and freeze them for later use.

Frequently asked questions

Can I use a grill pan instead of an outdoor grill?

Yes. The recipe allows either an outdoor grill or an indoor grill pan; heat it to medium-high and check that the chicken is cooked through.

Do wooden skewers need to be soaked?

Yes. Soak wooden skewers for at least 30 minutes before grilling so they are less likely to burn.

Watch Dr. J Make BBQ Chicken Kabobs and Chili Lime Corn on the Cob

Watch Dr. J make BBQ Chicken Kabobs and Chili Lime Corn on the Cob and see how it comes together.