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Honey chicken skewers with grilled corn salad
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Ingredients | |
1/2 cup | ketchup |
2 tablespoons | honey |
1 tablespoon | Worcestershire sauce |
1 1/2 pounds | boneless, skinless chicken breasts |
kosher salt | |
pepper | |
Canola oil, for the grill | |
6 ears | corn, shucked |
1 tablespoon | unsalted butter, cut into pieces |
2 | scallions, sliced |
Directions
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 ½-inch-thick strips. Thread each strip onto a wooden skewer. Season with ¼ teaspoon each salt and 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.
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, and ¼ teaspoon salt and pepper. Serve with the chicken.
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