1 1/2 pounds boneless, skinless chicken breasts, cut into 2-inch pieces
2 cloves garlic, finely chopped
1 tablespoon fresh thyme
1 tablespoon olive oil
kosher salt and black pepper
4 ears corn, husks removed
*Heat grill to medium-high. In a bowl, toss the chicken, garlic, thyme, olive oil and 1/2 tsp each of salt and pepper. Thread the corn on skewers.
*Grill chicken and corn, turning occasionally, until chicken is cooked through and corn is charred, 7-10 minutes for both. (On our Holland Grill, this took about 45 minutes.)
**This was really simple and a very tasty way to do the chicken!