Thursday, July 14, 2011

weekend BBQ

Honey Chicken Skewers with Grilled Corn Salad
brought to you by Real Simple

Serves 4Hands-On Time: 10m Total Time: 20m



  1. Place twenty 8-inch wooden skewers in water to soak. Heat grill to medium-high.
  2. In a small bowl, combine the ketchup, honey, and Worcestershire sauce. Set aside.
  3. 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.
  4. 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.
  5. Meanwhile, grill the corn, turning occasionally, until slightly charred, 3 to 4 minutes.
  6. 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.
So Delicious &  Super Quick for Your weekend BBQ!
Edit as you Wish! 
I know I created my very own (secret) bbq sauce! 
It was a big hit!

Add some Grilled Asparagus!
Snip off the ends
Add Butter, Olive Oil, Sliced Almonds, Minced Garlic, and a squeeze of lime
Wrap in Foil
Grill until tender


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