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Honey Chicken Skewers with Grilled-Corn Salad

Photo: Anna Williams; Styling: Anna Last
Prep time 10 mins
Other time 10 mins
Yield Makes 4 servings

Ingredients

  • 1/2 cup ketchup
  • 2 tablespoons honey
  • 1 tablespoon Worcestershire sauce
  • 1 1/2 pounds boneless, skinless chicken breasts
  • Kosher salt and pepper
  • Canola oil, for the grill
  • 6 ears corn, shucked
  • 1 tablespoon unsalted butter, cut into pieces
  • 2 scallions, sliced

Nutrition Information

  • calories 427
  • caloriesfromfat 26 %
  • protein 39 g
  • carbohydrate 44 g
  • sugars 21 g
  • fiber 4 g
  • fat 13 g
  • satfat 5 g
  • sodium 764 mg
  • cholesterol 109 mg

How to Make It

  1. 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 1/4 teaspoon salt and 1/4 teaspoon 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 cobs, place in a medium bowl, and toss with the butter, scallions, 1/4 teaspoon salt, and 1/4 teaspoon pepper. Serve with the chicken.