Description
This Grilled Hot Honey Chicken with Sweet Corn Salad is a perfect balance of sweet and spicy flavors paired with a fresh, vibrant corn salad. The chicken is marinated in a spicy honey glaze and grilled to juicy perfection, while the salad offers a refreshing side with fresh corn, cherry tomatoes, and zesty lime dressing. Ideal for a quick, flavorful weeknight dinner or a weekend barbecue.
Ingredients
Scale
For the Hot Honey Chicken
- 4 boneless, skinless chicken thighs or breasts
- 1/4 cup honey
- 2 tbsp hot sauce (such as sriracha or your favorite)
- 1 tbsp olive oil
- Salt and black pepper, to taste
For the Sweet Corn Salad
- 3 cups fresh corn kernels (about 4 ears) or frozen, thawed
- 1/2 cup cherry tomatoes, halved
- 1/4 cup red onion, finely chopped
- 1/4 cup fresh cilantro, chopped
- 1 lime, juiced
- 1 tbsp olive oil
- Salt and pepper, to taste
Instructions
- Prepare the Hot Honey Glaze: In a small bowl, whisk together the honey, hot sauce, olive oil, salt, and black pepper until combined, creating a smooth and flavorful glaze.
- Marinate the Chicken: Brush the chicken thighs or breasts evenly with the hot honey glaze. Allow the chicken to marinate for 15 to 30 minutes if time permits to infuse the flavors.
- Preheat the Grill: Heat the grill to medium-high heat to ensure a nice char and proper cooking of the chicken.
- Grill the Chicken: Place the marinated chicken on the grill and cook for 5 to 7 minutes on each side, or until fully cooked through with an internal temperature of 165°F (74°C) and a nicely charred exterior.
- Prepare the Sweet Corn Salad: While the chicken is grilling, combine the fresh corn kernels, halved cherry tomatoes, finely chopped red onion, chopped cilantro, lime juice, olive oil, salt, and pepper in a bowl. Toss everything together well to mix the flavors.
- Serve: Plate the grilled hot honey chicken with a generous serving of the sweet corn salad on the side. Enjoy the perfect harmony of spicy, sweet, and fresh tastes.
Notes
- Marinating the chicken for longer enhances the flavor but you can grill immediately if short on time.
- For a milder version, reduce the amount of hot sauce or substitute with a milder chili sauce.
- Fresh corn is preferred for the salad but frozen corn works well when out of season; thaw completely before using.
- Use a meat thermometer to ensure the chicken is cooked perfectly and safely.
- The salad can be prepared ahead and refrigerated for up to 2 hours before serving.
