Place 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 half inch thick strips.
Thread each strip onto a wooden skewer. Season with 1/4 tsp salt
and 1/4 tsp 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 two minutes.
Meanwhile, grill the corn, turning occasionally, until slightly
charred, 3 to 4 minutes. Cut the kernals off the cobs, place in a
medium bowl, and toss with the butter, scallions, 1/4 tsp salt, and
1/4 tsp pepper. Serve with the chicken.
Originally Submitted
5/29/2011
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