When it’s way too hot to turn on the oven, it’s time to take dinner outside! This summer we suggest spicing things up and trying a new recipe for simple chicken skewers that will have your dinner guests asking for seconds. Pair these chicken skewers with a batch of Mexican street corn and pour a round of Purple Cowboy Rancher’s Rosé and you’ll really hit dinner out of the park!
Looking for our Rancher’s Rosé near you? Contact us here and we’ll be happy to help you track it down.
Remember, it’s also available online if you’d like to order today.
More in the mood for beef kebabs? Pair them with Purple Cowboy Tenacious Red or Purple Cowboy Trail Boss Cabernet!
Grilled Chicken Kebabs
Ingredients
1 1/2 lbs. boneless, skinless chicken breasts, cut into 2-inch pieces
2 cloves garlic, finely chopped
1 T. fresh thyme leaves
2 T. olive oil
kosher salt and black pepper
Technique
- Heat grill to medium-high.
- 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.
- Grill the chicken and corn, turning occasionally, until the chicken is cooked through and the corn is charred, 7 to 10 minutes for both.
Grilled Corn Adobo with Queso Anejo (aka. Mexican Street Corn)
Ingredients
6 ears sweet summer corn
1 tsp. ground cumin
½ cup (one stick) unsalted butter at room temperature
1 tsp. finely grated lime zest
2 Tbsp. freshly squeezed lime juice
1 canned chipotle chile in adobo, finely chopped
2 Tbsp. adobo sauce from canned chipotle chiles
2 Tbsp. minced garlic
½ tsp. kosher or sea salt
½ cup mayo
1 ½ cups grated queso anejo
2 limes, cut into wedges for serving
Technique
- Bring three quarts salted water to light simmer in a large saucepan.
- Prepare corn butter: Put cumin into small skillet and toast over medium heat, tossing frequently. Pour into plate to cool. Be careful not to burn! Combine cumin, softened butter, lime zest, lime juice, chile, adobo sauce, garlic and salt in small bowl and mix well. Taste and add more salt if desired.
- Put mayo into bowl and have a brush handy.
- Put cheese in shallow bowl or rimmed plate.
- Place corn in lightly simmering water for two minutes. Remove corn from water and reserve on dish with paper towels.
- To serve, brush each ear of corn with mayo. Follow by brushing grilled corn with butter mixture. – Finally, roll in grated cheese to coat.
- Cut corn into fourths with sharp chef’s knife and arrange on serving platter with the lime wedges.
Note: Corn may also be grilled over a medium fire on a charcoal grill. To prepare, carefully pull back husks from the corn and remove the silk. Tie the pulled-backs husk in a knot and place on a grill, turning occasionally until tender and browned in spots, about ten minutes.
Note: You can substitute Queso Anejo for another hard Mexican cheese that can be grated such as Cotija or enchilada. Italian Romano or Parmesan can also be used.