Spiced Ancho Chicken Skewers with Charred Corn Salad and Rice

These spiced ancho chicken skewers are bursting with smoky, tangy flavor. Tender chunks of chicken and red onion are marinated in a zesty ancho chili sauce with cumin, oregano and lime, then grilled to perfection. Served over fluffy jasmine rice alongside buttery red potatoes and a vibrant charred corn salad, this dish is a complete meal that’s both satisfying and refreshing.

The charred corn salad adds a sweet crunch, while the ancho dressing ties everything together with a kick of heat. Perfect for a summer dinner or any night you crave bold, Latin-inspired flavors. Garnish with fresh cilantro and extra dressing for dipping.

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Ingredients

1 unit CornView ingredient guideLike ingredientDislike ingredient

1 unit Red OnionView ingredient guideLike ingredientDislike ingredient

12 ounce Red PotatoesView ingredient guideLike ingredientDislike ingredient

1 teaspoon CuminView ingredient guideLike ingredientDislike ingredient

8 unit Wooden SkewersView ingredient guideLike ingredientDislike ingredient

3 ounce Zesty Ancho SauceView ingredient guideLike ingredientDislike ingredient

24 ounce Chicken CutletsView ingredient guideLike ingredientDislike ingredient

2 unit LimeView ingredient guideLike ingredientDislike ingredient

1 teaspoon Dried OreganoView ingredient guideLike ingredientDislike ingredient

0.75 cup Jasmine RiceView ingredient guideLike ingredientDislike ingredient

2 ounce Mixed GreensView ingredient guideLike ingredientDislike ingredient

1 teaspoon Garlic PowderView ingredient guideLike ingredientDislike ingredient

0.25 ounce CilantroView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

1 teaspoon (tsp) Olive OilView ingredient guideLike ingredientDislike ingredient

3 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

2 teaspoon (tsp) SugarView ingredient guideLike ingredientDislike ingredient

Instructions

1. In a small pot, combine rice, 1¼ cups water (2¼ cups for 4 servings) and a pinch of salt. Bring to a boil; cover and reduce to a low simmer. Cook until rice is tender, 15-18 minutes. Keep covered off heat until ready to serve.
2. While rice cooks, wash and dry produce. Place skewers in a shallow dish and cover with water to soak (this helps prevent them from burning!). Zest half the limes; quarter all the limes. Mince cilantro. Halve, peel and dice onion into 1-inch pieces. Drain and rinse corn; pat very dry with paper towels. In a small bowl, reserve 1 tsp ancho sauce (2 tsp for 4 servings).
3. Place potatoes in a large pot with enough salted water to cover by 2 inches. Bring to a boil over medium-high heat; cook until fork-tender, 20-25 minutes. Drain potatoes, then quarter and return to pot. Toss with a drizzle of olive oil, salt and pepper. While potatoes cook, in a large bowl, combine lime zest, garlic powder, cumin, oregano, half the cilantro, remaining ancho sauce, 1 tsp sugar (2 tsp for 4 servings), a drizzle of oil, a squeeze of lime juice, salt and pepper. Pat chicken dry with paper towels; cut into 1-inch cubes. Add chicken and onion to bowl with marinade; toss to coat. Set aside to marinate until ready to use in Step 5.
4. Heat a drizzle of oil in a large pan over high heat. Add corn; season with salt and pepper. Cook, stirring occasionally, until golden brown and lightly charred in spots, 4-6 minutes. TIP: Cover with a lid if kernels start to pop! Turn off heat; transfer corn to a second large bowl. Wipe out pan.
5. Thread marinated chicken and onion onto skewers (you should have 6-8 skewers; 12-16 skewers for 4 servings); discard marinade. Heat a drizzle of oil in pan used for corn over medium-high heat. Working in batches, add chicken skewers in a single layer. Cover and cook until onion is browned and chicken is cooked through, 4-6 minutes per side. Transfer skewers to a plate and tent with foil. TIP: If you have any leftover onion, cook it up and serve on the side.
6. While skewers cook, to bowl with reserved ancho sauce, whisk in 1 TBSP olive oil, 1 tsp sugar and juice from remaining lime wedges (2 TBSP olive oil and 2 tsp sugar for 4 servings); season with salt and pepper. To bowl with charred corn, add mixed greens and dressing to taste. Toss to coat; season with salt and pepper.
7. Fluff rice with a fork. Divide rice, potatoes and salad between plates. Top rice with chicken skewers. Garnish with remaining cilantro and serve with any remaining dressing on the side.

Recipe Tips

FAQ

Can I use chicken breast instead of cutlets?

Yes, you can use boneless skinless chicken breast. Cut into 1-inch cubes and adjust cooking time as needed.

Can I grill the skewers instead of pan-frying?

Absolutely! Grill over medium-high heat for 4-6 minutes per side, until chicken is cooked through.

What can I substitute for ancho sauce?

You can use a mix of chili powder, lime juice and a touch of honey as a substitute, but the flavor will differ.