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Grilled Chicken Kabobs

Grilled Corn and Tomato Salad
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Ingredients

  • 2 lb boneless, skinless chicken breasts
  • 2 Tbsp olive oil
  • 2 Tbsp balsamic vinegar
  • 3 cloves garlic, minced
  • 1 Tbsp minced fresh thyme

Instructions

  1. Cut chicken into 1½-inch chunks; place in a large zip-top plastic bag. Add oil, vinegar, garlic, and thyme. Seal bag, and turn to coat chicken with marinade. Chill at least 4 hours or up to 2 days.
  2. Preheat grill or grill pan to medium-high heat. Remove chicken from marinade, discarding marinade. Thread chicken onto metal skewers; season lightly with salt and pepper.
  3. Grill chicken, covered, 5 to 6 minutes per side or until done.

Side Dish Ingredients

  • 3 ears corn, shucked
  • 3 Tbsp olive oil, divided
  • 2 Tbsp balsamic vinegar
  • 3 Roma tomatoes, sliced
  • 2 Tbsp chopped fresh basil

Side Dish Instructions

  1. Preheat grill or grill pan to medium-high heat. Brush corn with 1 Tbsp oil. Grill corn, covered, 5 to 6 minutes, turning occasionally. Cut kernels from cobs; discard cobs.
  2. Whisk together 2 Tbsp oil and vinegar in a large bowl. Add tomatoes, corn, and basil; toss. Season with salt and pepper to taste.

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