Rating: 3.5 stars
465 Ratings
  • 1 star values: 38
  • 2 star values: 71
  • 3 star values: 95
  • 4 star values: 64
  • 5 star values: 197

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Anna Williams

Recipe Summary

hands-on:
10 mins
total:
20 mins
Yield:
Serves 4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Place twenty 8-inch wooden skewers in water to soak. Heat grill to medium-high.

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  • In a small bowl, combine the ketchup, honey, and Worcestershire sauce. Set aside.

  • 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.

  • 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.

  • Meanwhile, grill the corn, turning occasionally, until slightly charred, 3 to 4 minutes.

  • 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.

Nutrition Facts

427 calories; calories from fat 26%; protein 39g; carbohydrates 44g; sugars 21g; fiber 4g; fat 13g; saturated fat 5g; sodium 764mg; cholesterol 109mg.
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