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Honey Chicken Skewers With Grilled-Corn Salad

Honey Chicken Skewers With Grilled-Corn Salad
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Serves 4| Hands-On Time: | Total Time:



  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.
By August, 2008

Nutritional Information

  • Per Serving
  • Calories 427Calories From Fat 26%
  • Protein 39g
  • Carbohydrate 44g
  • Sugar 21g
  • Fiber 4g
  • Fat 13g
  • Sat Fat 5g
  • Sodium 764mg
  • Cholesterol 109mg
What does this mean? See Nutrition 101 .

Quick Tip

A squeeze bottle of ketchup
This simple sauce of ketchup, honey, and Worcestershire sauce is an easy way to perk up poultry or pork.

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    High in vitamin C, these hard, tart berries are grown in bogs in colder regions of North America and Europe. They’re almost always eaten cooked, as in the classic Thanksgiving relish.