Celebrate Independence Day with the bold flavors of the Fourth of July Grilling Series and these Fourth of July Honey Chicken Skewers with Grilled-Corn Salad! Get ready to wow your BBQ guests with a dish that tantalizes their taste buds and provides explosive flavor.

Our honey chicken skewers are glazed with a sweet and tangy combination of ketchup, Worcestershire sauce, honey, and garlic – all you have to do is marinate for about an hour and fire up your grill!

The accompanying grilled corn salad is as simple as can be – just three to four minutes on the grill will bring out its sweetness, then cut it off the cob and mix it in some buttery goodness with scallions for a delightful side.

Make this Fourth of July special with our Honey Chicken Skewers served with Grilled-Corn Salad; perfect for outdoor grilling and celebrating those fireworks stands!

Serves 4

Fourth of July Honey Chicken Skewers with Grilled Corn Salad Ingredients

  • 1/4 cup ketchup
  • 3 medium garlic cloves, finely chopped
  • 2 tablespoons honey
  • 1 cup of soy sauce
  • 2 tablespoons Worcestershire sauce
  • 2 lemons, sliced
  • 1 1/2 pounds boneless, skinless chicken breasts
  • kosher salt and pepper
  • Canola oil for the grill
  • 6 ears of corn, shucked
  • 1 tablespoon unsalted butter, cut into pieces
  • 2 scallions, sliced

Fourth of July Honey Chicken Skewers with Grilled Corn Salad Directions

  1. Combine soy sauce, lemon slices, 1 tablespoon of Worcestershire sauce, and 2/3 of finely chopped garlic in a bowl or resealable bag. Add chicken breasts. Let chicken marinate overnight or for at least 6 hours.
  2. Place twenty 8-inch wooden skewers in water to soak. Heat grill to medium-high.
  3. Combine the ketchup, honey, remaining garlic, and a second tablespoon of Worcestershire sauce in a small bowl. Set aside.
  4. 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.
  5. 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.
  6. Meanwhile, grill the corn, turning occasionally, until slightly charred, 3 to 4 minutes.
  7. 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.

Taken from realsimple.com