Description
This Grilled Hot Honey Chicken with Lime Corn Salad offers a perfect balance of sweet, spicy, and tangy flavors. Juicy boneless chicken breasts are seasoned with smoky spices and grilled to perfection, then brushed with a sticky, hot honey glaze. Served alongside a vibrant lime-infused corn salad with fresh bell pepper, red onion, and cilantro, this dish is a refreshing and satisfying meal perfect for any grilling occasion.
Ingredients
Scale
For the Grilled Hot Honey Chicken
- 4 boneless, skinless chicken breasts
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
- 1 teaspoon onion powder
- Salt and pepper, to taste
- 1/4 cup hot honey (or regular honey with a pinch of red pepper flakes)
- 1 tablespoon apple cider vinegar (optional, for tang)
- 1 tablespoon lime juice (optional)
For the Lime Corn Salad
- 3 cups corn kernels (fresh or frozen)
- 1 red bell pepper, diced
- 1/2 red onion, diced
- 1/4 cup fresh cilantro, chopped
- 1 tablespoon olive oil
- 2 tablespoons fresh lime juice
- 1 teaspoon chili powder (optional for extra spice)
- Salt and pepper, to taste
Instructions
- Prepare the Chicken: Pat the chicken breasts dry and rub them with olive oil. In a small bowl, mix garlic powder, smoked paprika, onion powder, salt, and pepper. Sprinkle this seasoning evenly on both sides of the chicken breasts.
- Make the Hot Honey Glaze: In a small saucepan or microwave-safe bowl, gently warm the hot honey. Stir in apple cider vinegar and lime juice if using, to add a tangy brightness to the glaze. Set aside.
- Grill the Chicken: Preheat your grill to medium-high heat. Place the seasoned chicken breasts on the grill and cook for about 6-7 minutes per side, or until the internal temperature reaches 165°F (75°C). During the last few minutes of grilling, brush the chicken with the hot honey glaze to create a sticky, flavorful coating.
- Prepare the Lime Corn Salad: If using fresh corn, boil or grill the ears until tender, then cut kernels off the cob. For frozen corn, thaw and drain well. In a large bowl, combine corn kernels, diced red bell pepper, diced red onion, and chopped cilantro.
- Dress the Salad: Drizzle olive oil and fresh lime juice over the corn mixture. Sprinkle with chili powder if desired, and season with salt and pepper to taste. Toss well to combine all the flavors.
- Serve: Place the grilled hot honey chicken on plates alongside a generous serving of the lime corn salad. Garnish with extra lime wedges or cilantro if desired. Enjoy immediately while the chicken is warm and juicy.
Notes
- You can substitute chicken thighs for chicken breasts if preferred; adjust grilling time accordingly.
- For a milder version, use regular honey and skip the red pepper flakes.
- The lime corn salad is great served chilled or at room temperature.
- Leftover grilled chicken can be stored in the fridge for up to 3 days and reheated gently.
- Add avocado or jalapeños to the corn salad for extra creaminess or heat.
