Chicken Skewers with Black Bean & Charred Corn Salsa
PREP 15 MIN•COOK 10 MIN
Fire up the grill! Our skewers pack just as much protein as they do flavor, and you can up the spice in the salsa to suit your taste. Double the batch for a next-level lunch salad tomorrow.
Number of servings
300g skinless chicken thighs (fully trimmed) cut in 2.5cm pieces
2 tsp Mexican spice mix (a mix of ground cumin, paprika & chilli)
6 bamboo skewers pre-soaked
1 spray olive oil
1 corn cob, (medium, 160g) or 100g frozen corn kernels defrosted
1 lime cut in 1cm thick slices
Black Bean & Charred Corn Salsa
1 tin of black beans (400g tin) drained & rinsed
1 Lebanese cucumber diced
1 1⁄2 cups (60g) baby spinach leaves shredded
6 sprigs of fresh coriander stems & leaves chopped
1 tbs sliced pickled jalapeño chillis chopped, plus same amount of pickling liquid
salt & pepper, to taste
Heat a chargrill pan or frypan over medium high heat.
Toss chicken and spice mix together and thread on to skewers. Spray lightly with oil and add to pan.
Spray corn cob and lime slices with oil and add to pan with chicken skewers. Cook, turning them all occasionally for 8-10 minutes or until lightly charred and chicken is cooked through. The lime may take less time to cook.
Meanwhile, combine remaining salsa ingredients in a bowl. Cut the kernels from corn cob and add to salsa mixture. Mix well and season to taste.
Serve skewers with salsa and lime slices.
1747 kJ / 418 cals
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