Description
Grilled Hot Honey Chicken with Sweet Corn Salad is a flavorful, smoky dish featuring tender chicken glazed with a sweet and spicy hot honey sauce, paired with a tangy, fresh corn salad. Perfect for summer barbecues, weeknight dinners, or dinner parties, this dish combines the bold flavors of grilled chicken and crisp corn salad for a satisfying, well-rounded meal.
Ingredients
- For the hot honey chicken:
- 4 boneless, skinless chicken breasts (or thighs)
- 2 tablespoons olive oil
- 1 tablespoon smoked paprika
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon ground cumin
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup hot honey
- 1 tablespoon apple cider vinegar
- 1 tablespoon lime juice (optional)
- For the sweet corn salad:
- 4 cups fresh corn kernels
- 1 cup cherry tomatoes, halved
- 1/4 cup red onion, finely chopped
- 1/4 cup fresh cilantro, chopped
- 1 tablespoon olive oil
- 1 tablespoon lime juice
- 1 teaspoon honey or agave syrup (optional)
- Salt and pepper, to taste
Instructions
1. Rub the chicken breasts or thighs with olive oil and season with smoked paprika, garlic powder, onion powder, cumin, salt, and pepper.
2. Preheat the grill to medium-high heat and lightly oil the grates.
3. Grill the chicken for 6-7 minutes per side until cooked through and the internal temperature reaches 165°F.
4. In a small bowl, mix together the hot honey, apple cider vinegar, and lime juice if using.
5. Brush the hot honey glaze over the chicken during the last 2 minutes of grilling, allowing it to caramelize slightly.
6. If using fresh corn, boil or grill the corn until tender, then cut the kernels off the cob.
7. In a large bowl, combine corn kernels, cherry tomatoes, red onion, and cilantro.
8. Whisk together olive oil, lime juice, honey or agave syrup, salt, and pepper, then toss with the corn mixture.
9. Chill the corn salad for 15-30 minutes or serve immediately.
10. Serve the grilled hot honey chicken with a generous portion of sweet corn salad and garnish with extra cilantro or lime wedges if desired.
Notes
Add crumbled feta or cotija cheese to the corn salad for extra flavor.
For more heat, mix chopped jalapeños or red pepper flakes into the corn salad.
Grilled zucchini, bell peppers, or avocado make excellent additions to the salad.
Maple syrup or agave syrup can be substituted for honey in the glaze.
Nutrition
- Serving Size: 1 chicken breast with corn salad
- Calories: 420
- Sugar: 12g
- Sodium: 540mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 3g
- Protein: 38g
- Cholesterol: 95mg