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Food, Food, Food

Honey chicken kebabs with grilled corn salad

Picture
Serves :  4  ›  Preparation:  15 mins  Cook: 30 mins


INGREDIENTS
  • ½ 
cup tomato sauce
  • 2 
tablespoons honey
  • 1
 tablespoon Worcestershire sauce
  • 750gms boneless, skinless chicken breasts
  • Salt and pepper
  • Canola oil, for the grill
  • 6
 corn cobs, leaves removed
  • 1 
tablespoon unsalted butter, cut into pieces
  • 2 
spring onions, 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 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, spring onions, and ¼ teaspoon salt and pepper. Serve with the chicken.
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  • IN THIS ISSUE
    • Abbreviations
    • X marks the spot
    • Alphabet questions
    • The finger alphabet
    • The printed word
    • Dyslexia
    • In your corner
    • Sequoyah
  • FOOD
  • LIFESTYLE
    • TRAVEL
    • CRAFT CORNER
    • GARDENING
    • BOOKENDS
  • SUPPORT SERVICES
  • CONTACT US