Rating: 4 stars
3 Ratings
  • 5 star values: 2
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 0
Sara Quessenberry and Kate Merker
Recipe by Real Simple August 2008

Gallery

Credit: Anna Williams; Styling: Anna Last

Recipe Summary test

prep:
10 mins
additional:
10 mins
total:
20 mins
Yield:
Makes 4 servings
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

    Advertisement

Nutrition Facts

427 calories; calories from fat 26%; protein 39g; carbohydrates 44g; sugars 21g; fiber 4g; fat 13g; saturated fat 5g; sodium 764mg; cholesterol 109mg.
Advertisement