Chicken Kebabs With Tomato Salad

Ingredients

• 1 1/2  pounds  boneless, skinless chicken breasts, cut into 2-inch pieces
• 2  cloves garlic, finely chopped
• 1  tablespoon  fresh thyme leaves
• 2  tablespoons  olive oil
• kosher salt and black pepper
• 4  ears corn, husks removed
• 1  pint  grape tomatoes, halved
• 4  scallions, chopped
• 1  teaspoon  grated orange zest
• 8  6-inch skewers, soaked in water

Directions

1. Heat grill to medium-high.
2. In a bowl, toss the chicken, garlic, thyme, 1 tablespoon of the oil, and ½ teaspoon each salt and pepper. Thread the chicken on the skewers.
3. Grill the chicken and corn, turning occasionally, until the chicken is cooked through and the corn is charred, 7 to 10 minutes for both.
4. In a bowl, toss the tomatoes, scallions, orange zest, remaining tablespoon of oil, ¾ teaspoon salt, and ¼ teaspoon pepper.
5. Serve the tomato salad with the chicken and corn.