Honey Chicken Skewers with Grilled Corn Salad
Ingredients
- 1/2 cup ketchup
- 2 tablespoons honey
- 1 tablespoon Worcestershire sauce
- 1 1/2 pounds boneless, skinless chicken breasts
- kosher salt and black pepper
- Canola oil, for the grill
- 6 ears corn, shucked
- 1 tablespoon unsalted butter, cut into pieces
- 2 scallions, sliced
Directions
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.
Source
Recipe Courtesy of Sara Quessenberry and Kate Merker (via Real Simple website)
