The marinade doubles as the sauce here, with the addition of a bit of mayo. We stock veganaise these days, which is preferable if you don’t love the tang of real mayo. Some Greek yogurt will also work!

If you don’t care for thighs, chicken breasts are fine, and I also think this would be excellent with salmon if you can get a center cut piece to put on the skewer. In that case, reduce the cooking time by half. These can be grilled outside if you prefer!

This was written with just the corn salad, which keeps things easy. We added some baby arugula and avocado to our plates for preference and because spring avocados are so excellent!

If you don’t see good looking corn yet, frozen (the fire roasted one from Trader Joes) is fine. You’ll want about 3 cups, thawed, for four people.

If you’re using wooden skewers, soak them in water before threading to prevent burning.

Recipe slightly revised and printed with permission from The Modern Proper Cookbook