To begin, make some simple BBQ sauce by combining the ketchup, honey, Worcestershire sauce, black pepper, garlic powder, and onion powder. Whisk together and set aside for now.

Cut the boneless, skinless chicken breasts into strips. Each breast will make 3 or 4 strips depending on their size. Place each strip on a skewer.

Heat the grill to 375 or so.

Oil the grates before you cook the chicken. Take a small rag and pour some cooking oil onto it. Use a pair of tongs to quickly rub the grates with oil.

Place your chicken skewers on the grill and cook for about 3 minutes on each side. Brush the chicken with the BBQ sauce and cook for another minute. Turn them over, brush them again, and cook for another minute or until they are cooked through. Set them on a platter and cover tightly with foil to keep the chicken warm while you grill the corn (unless your grill is large enough to cook them at the same time).

Cook the corn on the grill until they are slightly charred, turning the ears to cook on all sides. This takes about 5 minutes .

Immediately brush the hot corn with melted butter and sprinkle with salt and pepper if you like.

Serve with the chicken skewers.

Enjoy!