Cooking with skewers makes any meal instant finger-food. I imagine this dish served outside on a picnic table or a patio table. Add some candles and some drinks and you’ve got a party. I also like the grilled corn salad. Often during the summer I’m looking for something to go with grilled food that’s filling but doesn’t weigh me down because it is hot outside.
It seems to beg a nice fruit pie to cap it all off. Perhaps some lemonade or sweet tea? I’ve also posted a recipe for grilled fruit on the blog that is also done on skewers and would boost the finger-food quotient.
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
2 scallions, sliced
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. Cut the kernels off the cobs, place in a medium bowl, and toss with the butter, scallions, 1/4 teaspoon salt, and 1/4 teaspoon pepper. Serve with the chicken.