- In a large mixing bowl, whisk together the marinade ingredients: fresh lime juice, chopped cilantro, minced garlic, kosher salt, black pepper, paprika, chili powder, soy sauce, and honey. Add the cubed chicken thighs to the bowl, and coat the chicken thoroughly with the marinade. Cover the bowl with plastic wrap, refrigerate and marinate for at least 1-2 hours, or overnight.
- Meanwhile, soak the wooden skewers in water for at least an hour to prevent burning.
- Preheat the grill to medium heat. Grill the corn first, charring each side for about 3-4 minutes, then rotate so that the corn cooks evenly. Skewer the chicken, adding roughly 4-5 pieces per skewer. Drizzle the chicken skewers with olive oil right before grilling to prevent sticking. Add the chicken to the grill, and cook for 7-8 minutes per side, until charred and golden. Flip and cook for another 5 minutes.
- Cover with foil and let rest for 5 minutes.
- Meanwhile, make the salad. Remove the corn kernels from the cob, and place in a medium size mixing bowl. Add the chopped poblano pepper, grape tomatoes, chopped red onion, avocado, chopped Dubliner cheese, and chopped cilantro. Season the salad with the tablespoon of olive oil, 2 tablespoons of freshly squeezed lime juice, and kosher salt.
- Generously spoon the salad over or under the grilled chicken skewers to serve. Enjoy!
Recipe by Lion’s Bread.