This Hot Honey Dill Chicken Skewers recipe with Southwest Salad is a quick, easy one for grilling season!
We've entered the best of grilling season with the hot weather of mid-summer and bountiful garden harvest veggies that make any recipe so much better. This recipe has just that. Use up your garden dill, tomatoes, peppers, cucumbers, or any other vegetables you have coming from your garden in the next couple weeks with this recipe.
This summer recipe is so easy and quick to make. It only requires a bit of cook time over your barbecue and a few fresh ingredients (whatever you have is great!). No oven cooking and fresh meals in the summer sounds good to me!
Hot Honey Dill Chicken Skewers with Southwest Salad
Prep time: 30 minutes
Cook time: 12-15 minutes
Hot Honey Dill Chicken Skewers
4-5 boneless chicken breasts
3 tablespoons cup honey, warmed
2 tablespoons barbecue sauce
1-2 tablespoons hot sauce
1 teaspoons cayenne pepper
½ teaspoon seasoning salt
2 tablespoons fresh dill
Honey Dill Southwest Salad
1 head iceberg lettuce
½ can black beans, drained and rinsed
2-3 cobs of corn
1 bell pepper, diced
1 cup diced cucumber
½ cup plain Greek yogurt or sour cream
1-2 tablespoons honey (to your preferred sweetness)
2 tablespoons fresh dill
½ teaspoon cayenne pepper
1 tablespoon white vinegar
½ teaspoon salt
2 tablespoons barbecue sauce (optional)
Dice the chicken breasts into 1-inch cubes and place in a medium bowl. In the bowl, add the rest of the ingredients and toss to coat the chicken. Cover and refrigerate for 30 minutes. Place the skewers in water and let soak for 10-30 minutes before cooking to prevent scorching.
Bring your barbecue/grill to medium-high heat. Take each piece of chicken and thread on the skewers.
Coat the corn cobs with a little bit of butter or oil, then lightly coat in salt or seasoning salt.
Place the skewers and corn cobs on the barbecue and cook for 4-5 per side. If you have any marinade remaining, feel free to brush when flipping halfway through.
Meanwhile, in a large bowl, add the lettuce, black beans, and peppers. When the corn is seared, run a knife down the cobs to cut off the kernels and add to the salad.
In a small bowl, add the rest of the ingredients and whisk together. Then, add to the salad, saving a couple tablespoons for drizzling the skewers and toss to coat.
Enjoy the salad with the chicken skewers and a little drizzle of extra dressing!
Tried this recipe? Let me know how it went in the comments or send me a picture!