Description
Grilled Hot Honey Chicken with Sweet Corn Salad offers a delectable blend of smoky, sweet, and spicy flavors paired with a fresh, vibrant salad. Tender grilled chicken thighs or breasts are glazed with a sticky hot honey sauce that perfectly balances heat and sweetness, complemented by a bright, refreshing salad made with charred sweet corn, cherry tomatoes, creamy avocado, and zesty lime with fresh herbs—an ideal dish for summer dinners or gatherings.
Ingredients
For the Chicken
- 1 ½ lb (680 g) boneless, skinless chicken thighs or breasts
- 1 tablespoon olive oil
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon salt
- ¼ teaspoon black pepper
For the Hot Honey Glaze
- ⅓ cup honey
- 1–2 tablespoons hot sauce
- 1 tablespoon fresh lime juice
- 1 garlic clove, minced
- ½ teaspoon smoked paprika
- ¼ teaspoon red pepper flakes, optional
For the Sweet Corn Salad
- 3 cups fresh or frozen corn kernels
- 1 cup cherry tomatoes, halved
- 1 avocado, diced
- ¼ cup red onion, finely diced
- ¼ cup fresh cilantro, chopped
- 1 jalapeño, finely chopped, optional
- 2 tablespoons fresh lime juice
- 1 tablespoon olive oil
- ½ teaspoon salt
- ¼ teaspoon black pepper
Instructions
- Season the chicken: Pat the chicken dry with paper towels to remove excess moisture. Rub the olive oil evenly over the chicken pieces, then sprinkle smoked paprika, garlic powder, onion powder, salt, and black pepper. Ensure the chicken is fully coated for maximum flavor absorption.
- Make the hot honey glaze: In a small bowl, whisk together honey, hot sauce (adjust amount depending on your preferred spice level), fresh lime juice, minced garlic, smoked paprika, and red pepper flakes if using. Set the glaze aside to allow flavors to meld.
- Make the corn salad: Heat a skillet over medium-high heat and add the corn kernels. Cook for 4 to 6 minutes, stirring occasionally, until the corn is lightly charred and fragrant. Transfer the corn to a bowl and allow it to cool slightly before proceeding.
- Finish the salad: To the cooled corn, add the halved cherry tomatoes, diced avocado, finely diced red onion, chopped cilantro, and finely chopped jalapeño if desired. Toss the mixture with fresh lime juice, olive oil, salt, and black pepper to combine and brighten the flavors.
- Grill the chicken: Preheat your grill to medium-high heat. Place the seasoned chicken on the grill and cook for approximately 5 to 7 minutes per side, turning once halfway through. Cooking time may vary depending on thickness, so watch carefully.
- Glaze the chicken: During the last 1 to 2 minutes of grilling, generously brush the chicken with the prepared hot honey glaze. Turn the chicken carefully to allow the glaze to caramelize without burning—honey can burn quickly over high heat.
- Check the temperature: Use a meat thermometer to ensure the chicken reaches an internal temperature of 165°F (74°C) for safe consumption.
- Rest and serve: Remove the grilled chicken from the heat and let it rest on a plate for 5 minutes to redistribute juices. Serve alongside the sweet corn salad with additional lime wedges for extra zing.
Notes
- Chicken thighs are ideal because they stay juicy on the grill, but breasts work well too.
- Adjust the hot honey glaze spice level by altering the amount of hot sauce used.
- Avoid applying the glaze too early in grilling to prevent burning due to the sugar in honey.
- Enhance the corn salad by adding black beans or crumbled feta for extra flavor and protein.
- Store leftovers separately: refrigerate the chicken and salad separately to maintain texture, consuming within 3 days.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dinner, Main Course, Salad
- Method: Grilling
- Cuisine: American, Mexican-Inspired
