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


Credit: Anna Williams

Recipe Summary test

10 mins
20 mins
Serves 4


Ingredient Checklist


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

  • 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.