Honey Chicken Skewers with Grilled Corn Salad

Real Simple Magazine

Ingredients:
1/2 c. ketchup
2 t. honey
1 t. Worcestershire
1 1/2 lbs. boneless, skinless chicken
kosher salt and pepper
oil for the grill
6 ears of corn, shucked
1 t. unsalted butter, cut into pieces
2 scallions sliced (can use green onion instead)


Directions:

1. Place 20 8-inch wooden skewers in water to soak. Heat grill to medium high. In a small bowl combine ketchup, honey, worch, set aside.

2. Slice chicken lengthwise into 20 1/2-inch-thick strips. Thread each strip onto a skewer. Season with salt and pepper.

3. Lightly oil the grill. Cook the chicken turning occasionally, until cooked through, basting with the sauce 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 t salt and 1/4 t pepper. Serve with chicken.

Heather