2tbspcilantrofinely chopped, plus 2 tbsp more for garnish
½smalllimejuiced and zested
Preheat the grill to 400ºF.
Combine 4 tablespoons of avocado oil and taco seasoning in a bowl. Add chicken and toss to coat. Let it sit and marinate in the fridge while you prep the veggies.
Using a skewer sticks, thread the chicken, corn pieces, red onions, and jalapeno peppers, alternating until filled. Add the remaining 1 tablespoon of avocado oil in the same bowl the chicken was in and lightly brush the corn, onions, and jalapeno pieces. Sprinkle all skewers with salt on both sides.
Grill over medium heat for 8-10 minutes, flipping halfway. A meat thermometer should read 165ºF for the chicken to be fully cooked.
While the chicken is cooking, make the cilantro lime sauce by combining the sour cream, 1 tablespoon of Tajin seasoning, lime zest and juice, cilantro in a small bowl. Mix well.
Place the skewers on a serving plate. Drizzle the sauce on top, as well as ½ teaspoon of Tajin seasoning, extra cilantro, and cotija cheese.
Soak the skewers: If you're making these with bamboo or wood skewers, make sure to soak them in water for at least 30 minutes before assembly.Choosing a Jalapeño:For a milder jalapeno. Color: Pick a pepper with a smooth bright green surface without the small marks on them. These are younger peppers and are usually milder. The small marks indicate the pepper has been in the sun longer, so a lot hotter. Avoid any reds or yellows – a sign of an older pepper.Oven Baked Chicken Kabobs:
Preheat the oven to 450ºF.
Place the seasoned skewers on an aluminium-lined baking sheet and bake for 25-30 minutes. Make sure to flip each one halfway through so they cook evenly.
The skewers are done when the chicken reaches an internal temperature of 165ºF.
Serve with the lime sauce, Tajin, cilantro, and cotija cheese on top and enjoy!