Honey Chicken Skewers With Grilled-Corn Salad

Photo by Anna Williams
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  • Serves 4
  • Hands-On Time
  • Total Time
  • Nutritional Information

    Nutritional Information

    Per Serving

    • Calories 427 calories
    • Calories 26 calories from fat
    • Fat 13 g
    • Sat Fat 5 g
    • Cholesterol 109 mg
    • Sodium 764 mg
    • Protein 39 g
    • Carbohydrate 44 g
    • Sugar 21 g
    • Fiber 4 g


  1. Check 1/2cup ketchup
  2. Check 2tablespoons honey
  3. Check 1tablespoon Worcestershire sauce
  4. Check 1 1/2pounds boneless, skinless chicken breasts
  5. Check kosher salt and pepper
  6. Check Canola oil, for the grill
  7. Check 6 ears corn, shucked
  8. Check 1tablespoon unsalted butter, cut into pieces
  9. Check 2 scallions, sliced


  1. Place twenty 8-inch wooden skewers in water to soak. Heat grill to medium-high.
  2. In a small bowl, combine the ketchup, honey, and Worcestershire sauce. Set aside.
  3. Slice the chicken lengthwise into twenty ½-inch-thick strips. Thread each strip onto a wooden skewer. Season with ¼ teaspoon each salt and pepper.
  4. Lightly oil the grill. Cook the chicken, turning occasionally, until cooked through, 6 to 8 minutes, basting with the ketchup mixture during the last 2 minutes.
  5. Meanwhile, grill the corn, turning occasionally, until slightly charred, 3 to 4 minutes.
  6. Cut the kernels off the cobs, place in a medium bowl, and toss with the butter, scallions, and ¼ teaspoon salt and pepper. Serve with the chicken.