Chicken Skewers

Ingredients

• 1 cup Marta’s Roasted Tomato Salsa
• 2 lbs boneless, skinless chicken thighs or breast, cut into 1½-inch cubes
• 1 corn on the cob, cut in fourths
• 2 tbsp olive oil
• 1 tbsp fresh lime juice
• 1 tsp paprika
• 1 tsp ground cumin
• Kosher salt and fresh ground black pepper (to taste)

To Finish

• 8 wooden skewers (soaked in water for 30 minutes)
• Lime wedges
• Cilantro leaves

Instructions

1. In a large bowl, whisk together Marta’s Roasted Tomato Salsa, olive oil, lime juice, paprika, cumin, salt, and pepper.
2. Add the chicken and toss until evenly coated. Marinate for at least 4 hours, preferably overnight.
3. Thread the chicken onto the skewers with the corn.
4. Heat a grill or grill pan to medium-high heat.
5. Grill for 5–6 minutes per side, turning occasionally, until the chicken reaches an internal temperature of 165°F.
6. Garnish with cilantro and serve with lime wedges.

Chef’s Note

For the juiciest, most flavorful skewers, marinate the chicken overnight. Grill over high heat to create a light char while keeping the inside tender, and always let the chicken rest for a few minutes before serving to retain its juices. Squeeze lime over for deep citrus flavor.