My husband is obsessed with this summer corn salad. I usually make a big batch of it and leave it in the fridge. It’s great for a quick snack and seems to go well with just about anything including these tangy balsamic BBQ chicken skewers. For a delicious vegetarian alternative the chicken can be substituted for halloumi which of course i love! You can also reach for your favorite store bought BBQ sauce and marinade the chicken or halloumi with that instead, i have done this on many occasions especially when i’m short on time.
And how to do it…
Balsamic BBQ Chicken Skewers – serves 2 as a main meal
- 1/2 cup of tomato sauce
- 1 tbsp balsamic glaze
- 1/4 light brown sugar
- 1 tsp crushed garlic (around 1 full clove)
- 1 tbsp Dijon mustard
- 1/4 tsp salt
- 1/4 tsp pepper
- 2 tbsp of water or a little more if required
- 2 chicken breasts
- 4 pre-soaked wooden skewers
Add the tomato sauce, balsamic glaze, brown sugar, crushed garlic, Dijon mustard, salt and pepper to a small saucepan mix well and heat over a low heat. Once you see the mixture bubble slightly remove from the heat and set aside to cool.
Pre heat your grill (as we have the worlds oldest oven mine ours only has the one heat setting) so i would advise a medium heat setting would be suitable.
Slice each chicken breast into 4 length ways creating 8 mini chicken fillets. Then load up your wooden skewers with 2 mini chicken fillets per skewer until you have 4 skewers.
Next slather the chicken skewers in the BBQ glaze, place them on a grill tray and under the grill.
Cook for around 8 minuets each side and don’t forget to re baste with sauce half way through.
Whilst your Balsamic BBQ Chicken Skewers are grilling its time to make the Summer corn salad.
Summer Corn Salad – serves 2 as a main meal
- 2 whole sweetcorn cobs – husks removed
- 1/4 red onion finely chopped
- 2 baby red bell peppers sliced
- 1/2 green chilli finely diced
- 1+ 1/2 tbsp cider vinegar
- 1+ 1/2 tbsp olive oil
- salt and pepper to taste
Place the whole sweetcorn cobs into a pan of slightly salted boiling water and cook for around 3-4 mins or until cooked (don’t over cook as you want the sweetcorn to retain a nice crunch). Once cooked place the sweetcorn cobs into a bowl of ice cold water to cool quickly.
Once the sweetcorn has cooled remove it from the cobs. (watch your fingers)
Place the sweetcorn, red onion, baby red pepper, green chilli, cider vinegar, olive oil and salt and pepper in a bowl and mix well.
That is the salad done – how easy was that?! Now grab a plate load it with Summer Corn Salad, top with your tangy Balsamic BBQ Chicken Skewers and enjoy…dyl-icious!!