Fourth of July Honey Chicken Skewers with Grilled Corn Salad

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.

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