Grilled chicken skewers with apricot, baby corn, and sesame-lime guajillo marinade

Instructions

1. 1

   If using wooden skewers, soak them in water for 20 minutes to keep them from burning on the grill.

2. 2

   Place the guajillo chiles in a bowl with the hot water and let them soften for 10 minutes. Then blend them with 2 tablespoons of the sesame seeds, lime juice, 2 tablespoons of the olive oil, garlic, honey, salt, and black pepper until you have a thick, smooth marinade.

3. 3

   Transfer the chicken to a large bowl, add the marinade, and mix well to coat every piece. Let it rest for 15 minutes in a cool spot or in the refrigerator.

4. 4

   While the chicken marinates, toss the apricots, baby corn, and red onion with the remaining 1 tablespoon olive oil so they cook evenly.

5. 5

   Assemble the skewers by alternating chicken, red onion, apricot, and baby corn until all ingredients are divided among 8 skewers.

6. 6

   Preheat the grill to medium-high heat, about 450 °F / 230 °C. Clean and lightly oil the grates.

7. 7

   Place the skewers on the grill and cook for 12 to 14 minutes at 450 °F / 230 °C, turning every 3 to 4 minutes, until the chicken is fully cooked and reaches an internal temperature of 165 °F / 74 °C and the apricots and onion are lightly caramelized.

8. 8

   Sprinkle the remaining sesame seeds and the fresh cilantro over the hot skewers right off the grill. Serve immediately with lime wedges if desired.