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© Meredith Corporation. All rights reserved. Used with permission.
(3 ounces cooked meat, 4 ears grilled corn, and 1/4 cup butter)
Place wood chips in a medium bowl. Cover chips with water; soak for 30 minutes. Meanwhile, place corn in husks in a large bowl; cover with water and soak for 30 minutes. Drain chips and corn; set aside.
In a small bowl, combine orange juice, lime juice, onion powder and garlic powder; whisk in oil and vinegar to combine. On four 10- to 12-inch skewers, thread chicken, accordion-style. Sprinkle with kosher salt and pepper.
For a charcoal or gas grill, add soaked chips according to manufacturer's directions. Place chicken and corn on the rack of a covered grill directly over medium heat. Grill for 15 to 20 minutes or until chicken is no longer pink and corn husks are charred; turn chicken and corn occasionally and brush chicken with juice mixture for the first half of grilling. Discard any remaining juice mixture.
Transfer cooked chicken and corn to a platter; set aside. Meanwhile, for paprika butter, mince garlic on a cutting board; sprinkle with the paprika, 1/4 teaspoon kosher salt, and 1/4 teaspoon pepper; use the flat side of a knife to mash garlic into a paste. In a small bowl, combine butter and the mashed garlic; stir to combine.
Before serving, remove corn from charred husks. Serve chicken and corn with paprika butter. If desired, stir snipped cilantro into hot cooked rice; serve with chicken and corn.