Chicken Satays, Marinated Sweet Corn and Guacamole

Chicken Satays, Marinated Sweet Corn and Guacamole
  • Prep Time: 90
  • Total Time: 105
  • Servings: 2

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About this Recipe

Fresh and simple Tex-Mex chicken satays with creamy guacamole and a refreshing sweet corn side dish.


3 tbsp (45 mL) Honey
¼ cup (60 mL) Vegetable oil
½ tsp (2 mL) Ground coriander
¼ tsp (1 mL) Cayenne pepper
¼ cup (60 mL) Lemon or lime juice
2 tbsp (30 mL) Soy sauce
2 Maple Leaf Prime Naturally® Boneless Skinless Chicken Breasts
Salt and pepper
Wooden or metal skewers
½ tsp (2 mL) Cumin
2 tbsp (30 mL) Apple cider vinegar
1 tsp (5 mL) Honey
1 tbsp (15 mL) Vegetable oil
Dash Hot sauce
Salt and pepper
2 cups (500 mL) Frozen corn, thawed
3 Ripe avocados
1 Small onion, finely diced
1 Jalapeno pepper, seeded and finely diced
2 tbsp (30 mL) Lemon juice
1 Tomato, finely chopped
Salt and pepper


SATAYS: WHISK first six ingredients together in a small bowl. Cut chicken into 1 inch (2.5 cm) strips. Place in a large re-sealable plastic bag. Add marinade and refrigerate 1 hour. MARINATED SWEET CORN:
WHISK together all ingredients, except corn. Add in corn, cover and refrigerate 1 hour. GUACAMOLE:
MASH avocados with a fork. Add remaining ingredients and combine. Cover surface with plastic wrap, allowing no air to touch the guacamole, and set aside. PREHEAT BBQ to medium-high and lightly spray with non-stick cooking spray. Thread chicken onto skewers. Grill for 2-3 minutes per side or until cooked through and internal temperature reaches 165°F (74°C).


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