Makes 4 servings
Hands-on Time: 10 minutes
Total Time: 30 minutes
Ingredients
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
Directions
1. 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.
2. 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.
3. 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.
4. 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.
Hands-on Time: 10 minutes
Total Time: 30 minutes
Ingredients
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
Directions
1. 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.
2. 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.
3. 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.
4. 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.
Nutrition Per Serving
Calories 427; Calories From Fat 26%; Protein 39g; Carbohydrate 44g; Sugar 21g; Fiber 4g; Fat 13g; Sat Fat 5g; Sodium 764mg; Cholesterol 109mg
Calories 427; Calories From Fat 26%; Protein 39g; Carbohydrate 44g; Sugar 21g; Fiber 4g; Fat 13g; Sat Fat 5g; Sodium 764mg; Cholesterol 109mg
Real Simple, August 2008
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