We are heading scandalously fast towards the end of summer, and so I am sending the Southern husband out to the grill at every available opportunity. I’m not sure why, since he is perfectly wonderful about grilling in a snowstorm.
But nevertheless, grilling just isn’t the same when it’s not summertime, so our grill is getting a lot of action. This recipe is a fun, eat-with-your-hands deal that is ready in absolutely no time. You need to pick yourself up a packet of those thin wooden skewers, and be sure to give them a good soaking in water before you put the chicken strips on them. As you can see from the picture, even soaking wet they still got a little charred. Which is fine – you just want them to hold together for the most important part, which is the EATING.
But before you get to the eating there is the making. You cut up chicken breasts into strips and thread them on to your skewers. Fire up the grill and cook them for about 3-4 minutes, then flip ’em over and baste them with a quick sauce of ketchup, honey and soy sauce…and that’s it! I put a few ears of corn on the grill alongside the skewers and 10 minutes later we were digging in. So keep that grill going as long as you can….
- 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
- 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.
- Serve with the chicken.
- Click here for printable recipe
Hi there! I’m Kate, and I’m a recipe writer, food photographer and devoted bacon lover. I started Framed Cooks in 2009, and my mission is to create and share family-friendly recipes that make cooking both easy and fun…yes, I said FUN! My kitchen is my happy place, and I want yours to be that place too. Let’s cook together!