Honey Chicken Skewers With Grilled-Corn Salad

1. 1

   Place twenty 8-inch wooden skewers in water to soak. Heat grill to medium-high.

2. 2

   In a small bowl, combine the ketchup, honey, and Worcestershire sauce. Set aside.

3. 3

   Slice the chicken lengthwise into twenty 1/2-inch-thick strips. Thread each strip onto a wooden skewer. Season with 1/4 teaspoon each salt and pepper.

4. 4

   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.

5. 5

   Meanwhile, grill the corn, turning occasionally, until slightly charred, 3 to 4 minutes.

6. 6

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

* Per serving · 4 servings · Values may vary.

No additional tips available.