Cut the chicken into cubes and place in a bowl along with all the marinade ingredients. Put it in the fridge and let it sit for at least one hour. Boil the corn on the cob until fully cooked, cut it in half and then cut each half once again in the middle. Mix the olive oil with the chipotle honey rub and brush generously on the corn ribs. Soak some wooden skewers in water so they don't burn on the grill and thread the chicken onto the skewers. Pre-heat the grill on high and cook the chicken for about 20' or until fully cooked and juicy. During the last 5 minutes, place the corn ribs on the grill until lighly charred and delicious.
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