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
Preparation
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.
