Honey Chicken Skewers with Grilled Corn Salad (from http://www.realsimple.com/)
Serves: 4
Points: 9 (including corn)
1/2 cup ketchup
2 T. honey
1 T. Worcestershire sauce
1 1/2 lbs. boneless, skinless chicken breasts
kosher salt and pepper
canola oil, for the grill
6 ears corn, shucked
1 T. unsalted butter, cut into pieces
2 scallions, sliced
2 T. honey
1 T. Worcestershire sauce
1 1/2 lbs. boneless, skinless chicken breasts
kosher salt and pepper
canola oil, for the grill
6 ears corn, shucked
1 T. unsalted butter, cut into pieces
2 scallions, sliced
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 1/2-inch-thick strips. Thread each strip onto a wooden skewer. Season with 1/4 teaspoon salt and 1/4 teaspoon 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 of cooking.
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.
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1 comments:
That looks really good. But how can it be so many points? I guess it is a lot of chicken.
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