Smoky Chipotle Chicken Kebabs and Grilled Corn on the Cob

Summer grilling should be simple and flavorful. We throw kebabs of chicken and whole corn on the cob on the grill, then baste with melted Medlee Red Chile Butter. That smoky and complex butter is a perfect companion to the simple art of grilling!

  • 2 boneless, skinless chicken breasts, cut into 1 ½ to 2 inch cubes
  • 1 package Medlee Red Chile Butter
  • 2 husked corn on the cob
  1. Preheat grill to medium-high heat.
  2. Thread chicken pieces onto pre-soaked skewers and lightly oil.
  3. Transfer four medallions of Medlee Red Chile Butter to a microwave-safe bowl and carefully heat in the microwave until melted, about 15-30 seconds.
  4. Reduce grill to medium heat. Lightly oil grill grates. Grill chicken, turning and basting often with Red Chile Butter, until cooked through, about 8-12 minutes. Check that the meat is no longer pink in the middle and reaches an internal temperature of 165 degrees Fahrenheit.
  5. While chicken is cooking, add corn on the cob to the grill. Turn occasionally and cook until blackened in spots and tender, about 10 minutes.
  6. After removing the chicken and corn from the grill, while still hot, add another disc of butter to each skewer and cob. Enjoy!

Red Chile Seasoned Butter

Sauté Starter or Finishing Flavor