Name: Chipotle Lime Chicken and Corn Pellet Grill Skewers
Prep time: 25 min
Cook time: 15 min
Total time: 40 min
Yield: 8 skewers
Cuisine: Mexican-inspired cuisine
Ingredients: 1.5 lb chicken thighs (boneless, skinless, cut into 1-inch pieces); 2 pcs corn on the cob (blanched and cut into 1-inch rounds); 1 pcs red onion (cut into 1-inch pieces); 2 tbsp chipotle peppers in adobo (finely chopped, plus 1 tbsp adobo sauce); 2 pcs lime (juice and zest); 3 tbsp olive oil; 3 pcs garlic (cloves, minced); 1 tsp cumin (ground); 0.5 tsp salt; 0.25 tsp black pepper; 8 pcs metal or wooden skewers (if using wooden, soak for 30 minutes)

Juicy chicken and sweet corn pieces grilled on skewers with a smoky chipotle lime glaze glisten under warm light, promising a flavorful, slightly charred bite.

These vibrant skewers combine tender chicken pieces marinated in a smoky chipotle and zesty lime mixture with sweet corn kernels and red onion, all cooked over the consistent heat and unmistakable wood-fired flavor of a pellet grill. This cooking method infuses the ingredients with a delicious smoky essence that perfectly complements the bright, spicy marinade. Ideal for a family dinner or a casual gathering, these skewers offer a fantastic balance of protein and charred vegetables, making them a satisfying and visually appealing dish that highlights the unique benefits of pellet grilling.

Preparation time: 25 min
Cooking time: 15 min
Total time: 40 min
Servings: 8

Instructions

marinade & assembly

1In a large bowl, whisk together the chopped chipotle peppers, adobo sauce, lime juice and zest, olive oil, minced garlic, cumin, salt, and black pepper to create the marinade.
2Add the cut chicken thigh pieces to the marinade, tossing to ensure all pieces are well coated. Cover the bowl and refrigerate for at least 30 minutes, or up to 2 hours, for the flavors to meld.
3While the chicken marinates, pre-blanch the corn on the cob in boiling water for 3-5 minutes, then cut into 1-inch thick rounds. Cut the red onion into similar 1-inch pieces.
4Thread the marinated chicken, corn rounds, and red onion pieces alternately onto the skewers. Leave a small space between each item to ensure even cooking.

pellet grilling

1Preheat your pellet grill to a medium-high temperature, around 375-400°F (190-205°C). Ensure the grill grates are clean and lightly oiled to prevent sticking.
2Place the prepared skewers directly on the preheated grill grates. Close the lid to allow the pellet grill to impart its smoky flavor and maintain even heat.
3Grill the skewers for 12-15 minutes, turning them occasionally (every 3-4 minutes) to ensure uniform cooking and charring on all sides. The chicken should be cooked through with an internal temperature of 165°F (74°C), and the vegetables should be tender-crisp with nice grill marks.
4Once cooked, carefully remove the skewers from the grill and let them rest for a few minutes before serving. Garnish with fresh cilantro if desired.

Instructions

marinade & assembly

1In a large bowl, whisk together the chopped chipotle peppers, adobo sauce, lime juice and zest, olive oil, minced garlic, cumin, salt, and black pepper to create the marinade.
2Add the cut chicken thigh pieces to the marinade, tossing to ensure all pieces are well coated. Cover the bowl and refrigerate for at least 30 minutes, or up to 2 hours, for the flavors to meld.
3While the chicken marinates, pre-blanch the corn on the cob in boiling water for 3-5 minutes, then cut into 1-inch thick rounds. Cut the red onion into similar 1-inch pieces.
4Thread the marinated chicken, corn rounds, and red onion pieces alternately onto the skewers. Leave a small space between each item to ensure even cooking.

pellet grilling

1Preheat your pellet grill to a medium-high temperature, around 375-400°F (190-205°C). Ensure the grill grates are clean and lightly oiled to prevent sticking.
2Place the prepared skewers directly on the preheated grill grates. Close the lid to allow the pellet grill to impart its smoky flavor and maintain even heat.
3Grill the skewers for 12-15 minutes, turning them occasionally (every 3-4 minutes) to ensure uniform cooking and charring on all sides. The chicken should be cooked through with an internal temperature of 165°F (74°C), and the vegetables should be tender-crisp with nice grill marks.
4Once cooked, carefully remove the skewers from the grill and let them rest for a few minutes before serving. Garnish with fresh cilantro if desired.

Nutrition Information

Calories: 351 kcal
Protein: 25 g
Fat: 20 g
Carbs: 16 g

Nutrient	Per serving
Calories	351 kcal
Protein	25 g
Fat	20 g
Carbs	16 g

Tips

For an extra layer of flavor, consider adding small pieces of bell pepper or zucchini to the skewers alongside the corn and onion.
If you don't have a pellet grill, these skewers can be cooked on a gas or charcoal grill, adjusting cooking times as needed.