INGREDIENTS

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

INSTRUCTIONS

Yield: Makes 4 servings

Nutrition per serving:
CALORIES 427(26% from fat); FAT 13g (sat 5g); CHOLESTEROL 109mg; CARBOHYDRATE 44g;
SODIUM 764mg; PROTEIN 39g; FIBER 4g; SUGAR 21g

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 1/2-inch-thick strips.

4. Thread each strip onto a wooden skewer. Season with 1/4 teaspoon salt and 1/4 teaspoon pepper.

5. Lightly oil the grill.

6. Cook the chicken, turning occasionally, until cooked through, 6 to 8 minutes, basting with the ketchup mixture during the last 2 minutes of cooking.

7. Meanwhile, grill the corn, turning occasionally, until slightly charred, 3 to 4 minutes.

8. 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.

9. Serve with the chicken.

Real Simple, AUGUST 2008