Chicken Kabobs with Jalapeño Oil
Charred Corn and Bell Pepper Salad
Ingredients
- 1 jalapeño pepper, thinly sliced
- 2 cloves garlic, minced
- ¼ cup olive oil
- 2 lb boneless, skinless chicken thighs, cut into chunks
- ½ tsp salt
- ½ tsp pepper
- 2 Tbsp chopped fresh cilantro
- 1 Tbsp fresh lime juice
Instructions
- Preheat grill to medium-high heat. Sauté jalapeño and garlic in hot oil in a small saucepan over medium heat 2 minutes, stirring occasionally. Remove from heat.
- Thread chicken onto metal or bamboo skewers. Grill kabobs, covered, 4 to 5 minutes per side or until chicken is done, basting often with jalapeño mixture. Sprinkle with salt and pepper.
- Sprinkle with cilantro; drizzle with lime juice.
Side Dish Ingredients
- 3 ears corn, shucked
- 2 red bell peppers, halved
- 3 Tbsp olive oil
- ½ tsp kosher salt
- ½ tsp smoked paprika
- 2 avocados, sliced
- 1 Tbsp fresh lime juice
Side Dish Instructions
- Preheat grill to medium-high heat. Brush corn and bell peppers with oil; sprinkle with salt and paprika. Grill corn and bell peppers, covered, 3 to 4 minutes or until charred, turning occasionally.
- Remove kernels from cobs; discard cobs. Chop bell peppers.
- Arrange avocado on a platter; sprinkle corn and bell pepper over avocado. Drizzle with lime juice.
Nutritional Information
| Main | Side | Total | |
| Servings | 6 | 6 | |
| Calories |
218
|
224
|
442
|
| Fat (g) | 20 | 17 | 37 |
| Sat. Fat (g) | 4 | 3 | 7 |
| Protein (g) | 28 | 3 | 31 |
| Carb (g) | 1 | 18 | 19 |
| Fiber (g) | 0 | 6 | 6 |
| Sodium (mg) | 278 | 174 | 452 |
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