Chicken and Corn on a Stick

Laurie Wolf, Photography by Anastassios Mentis


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Makes 6 servings

¼ cup olive oil

1 Tablespoon shredded fresh basil

1 clove garlic, minced

3 chicken breasts, boned, skinned, cut in chunks

2 ears corn on the cob, cut in 1- to 2-inch pieces

½ pint whole cherry tomatoes

4 scallions, cut into 1-inch pieces

Salt and pepper

This tasty main dish takes full advantage of the summer corn season.


We used eco-friendly bamboo skewers ($1.50 for 100, and snipped off the sharp points before serving. To prevent any wooden skewers from burning, soak them for at least an hour before grilling.



1. Preheat the grill.

2. In a small bowl, combine the olive oil, parsley, basil, and garlic. Divide the mixture in half.

3. In another small bowl, combine the chicken with half the marinade. Marinate for at least an hour. Thread six skewers with the chicken, corn, tomatoes, and scallion. Salt and pepper the skewers.

4. Cook until the chicken turns golden brown and the vegetables are cooked, about 7-10 minutes, turning once.

5. Just before serving, brush the skewers with the remaining parsley oil.

Per Serving:

Calories: 295

Carbohydrates: 18 g

Fat: 3 g

Protein: 26 g

Fiber: 5 g