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!
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
- 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.
- Place twenty 8-inch wooden skewers in water to soak. Heat grill to medium-high.
- Combine the ketchup, honey, remaining garlic, and a second tablespoon of Worcestershire sauce in a small bowl. 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.
Taken from realsimple.com