Honey Chicken Skewers With Grilled-Corn Salad

Honey Chicken Skewers With Grilled-Corn Salad
Anna Williams
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preparation
10
minutes
cooking
20
minutes
Serves 4

Ingredients

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

Directions

  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.
Sara Quessenberry and Kate Merker
July 2008

Nutritional Information

  • Per Serving
  • Calories From Fat 26 %
  • Protein 39 g
  • Carbohydrate 44 g
  • Sugar 21 g
  • Fiber 4 g
  • Fat 13 g
  • Sat Fat 5 g
  • Sodium 764 mg
  • Cholesterol 109 mg
What does this mean? See Nutrition 101.

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