Description

A cheap, stress-free Labor Day dinner featuring juicy marinated chicken thighs grilled on skewers and topped with a fresh, no-cook corn salsa. This recipe feeds a crowd for under $20 using affordable ingredients.

Ingredients

Scale

2 lbs boneless skinless chicken thighs, cut into 1-inch cubes
3 tbsp soy sauce
2 tbsp brown sugar
1 tbsp apple cider vinegar
1 tsp smoked paprika
1 tsp garlic powder
Pinch of salt and black pepper
2 cups frozen corn kernels, thawed and drained
1 medium red bell pepper, diced
1/4 cup red onion, finely diced
1/4 cup fresh cilantro, chopped
2 tbsp lime juice
1 small jalapeño, seeded and minced (optional)
Olive oil (for salsa and grilling)

Instructions

Cut chicken thighs into 1-inch cubes. In a large mixing bowl, whisk together soy sauce, brown sugar, apple cider vinegar, smoked paprika, garlic powder, salt, and pepper.
Add chicken cubes to the marinade and toss to coat. Cover and refrigerate for at least 30 minutes or up to 24 hours.
While chicken marinates, thaw frozen corn under cold water and drain thoroughly. Pat dry with paper towels.
In a medium bowl, combine drained corn, diced red bell pepper, red onion, jalapeño, lime juice, olive oil, salt, and cilantro. Toss gently and set aside.
Preheat grill to medium-high heat (approx. 400°F/200°C). Oil the grates generously.
Thread marinated chicken onto skewers, leaving small gaps between pieces. If using wooden skewers, soak them in water for 30 minutes prior.
Place skewers on the grill. Cook for 3-4 minutes per side until slightly charred and cooked through. Do not crowd the grill; cook in batches if necessary.
Remove skewers from grill and let rest for 5 minutes to redistribute juices.
Serve skewers topped generously with the corn salsa.

Notes

Chicken thighs are recommended over breasts for moisture and budget. If using wooden skewers, soak them in water for 30 minutes to prevent burning. Ensure frozen corn is thoroughly drained to prevent watery salsa. Do not crowd the grill to avoid steaming the chicken. The salsa can be made up to 4 hours in advance.

Prep Time: 25 minutes
Cook Time: 15 minutes
Category: Main Course
Cuisine: American

Nutrition

Serving Size: 4 skewers and 1/2 cu
Calories: 320
Sugar: 12
Sodium: 450
Fat: 14
Saturated Fat: 3
Carbohydrates: 18
Fiber: 2
Protein: 28

Keywords: BBQ chicken skewers, corn salsa, budget dinner, Labor Day recipes, grilling, family dinner, cheap meals, chicken thighs, summer grilling