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.
Honey Chicken Skewers with Grilled-Corn Salad
Photo: Anna Williams; Styling: Anna Last
Yield: Makes 4 servings
More From Real Simple
Other: 10 Minutes
Amount per serving
- Calories: 427
- Calories from fat: 26%
- Protein: 39g
- Carbohydrate: 44g
- Sugars: 21g
- Fiber: 4g
- Fat: 13g
- Saturated fat: 5g
- Sodium: 764mg
- Cholesterol: 109mg
- 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
- 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.
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