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.
I am giving this 5 stars based on the corn portion of the recipe. I have had grilled corn before, but somehow this turned out so stellar. I used chives from the garden instead of scallions. The chicken was pretty good too. The base sauce tasted a little too much like sweet ketchup so I added spices including chili powder, dry mustard, and allspice. If you have time, I recommend the sauce from pulled chicken recipe in Cooking Light June '06. I served this with a peach, tomato, basil, and feta salad and ate on the porch. Wonderful summer meal.
I just don't understand the rave reviews. I made the chicken part of this. It was not very good. First of all, the honey is completely unnecessary. Ironic since that's the name of the recipe isn't it? It just makes ketchup taste way too sweet; it doesn't taste anything like honey when you're done. I guess I'm not surprised - ketchup already has a lot of corn syrup in it. I like worchestershire sauce, but the massive amount of ketchup overwhelmed it. And grilling my chicken in what was essentially ketchup just didn't really do it for me. It tastes like something I would have liked if I was 5 years old, but I'm not, so I didn't. Rename this recipe to "ketchup chicken" and then at least people will know what they're making.
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