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Chicken Kebabs With Tomato Salad

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Ingredients

  • 1 1/2  pounds  boneless, skinless chicken breasts, cut into 2-inch pieces
  • cloves garlic, finely chopped
  • 1  tablespoon  fresh thyme leaves
  • 2  tablespoons  olive oil
  • kosher salt and black pepper
  • ears corn, husks removed
  • 1  pint  grape tomatoes, halved
  • scallions, chopped
  • 1  teaspoon  grated orange zest
  • 6-inch skewers, soaked in water

Directions

  1. Heat grill to medium-high.
  2. In a bowl, toss the chicken, garlic, thyme, 1 tablespoon of the oil, and ½ teaspoon each salt and pepper. Thread the chicken on the skewers.
  3. Grill the chicken and corn, turning occasionally, until the chicken is cooked through and the corn is charred, 7 to 10 minutes for both.
  4. In a bowl, toss the tomatoes, scallions, orange zest, remaining tablespoon of oil, ¾ teaspoon salt, and ¼ teaspoon pepper.
  5. Serve the tomato salad with the chicken and corn.

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