Honey Chicken Skewers with Grilled Corn Salad
Courtesy of Real Simple Magazine
Labeled as kid friendly by the magazine
Serves 4
1/2 cup ketchup
2 tbsp honey
1 tbsp Worcestershire sauce
1 1/2 pounds boneless, skinless chicken breasts
salt & pepper
Canola Oil for the grill
6 ears corn, shucked
1 tablespoon unsalted butter, cut into pieces
2 scallions, sliced
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 1/2 inch-thick strips. Thread each strip onto a wooden skewer. Season with 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 of cooking.
Meanwhile, grill the corn, turning occasionally, until slightly charred, 3 to 4 minutes. Cut the kernels off the cobbs, place in a medium bowl, and toss with the butter, scallions, salt and pepper. Serve with the chicken.
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