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. Easy to make and customizable, this recipe will impress guests and become a family favorite.
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 (store-bought or homemade)
- 1 tablespoon apple cider vinegar
- 1 tablespoon lime juice (optional, for extra freshness)
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- For the sweet corn salad:
- 4 cups fresh corn kernels (about 4–5 ears of corn, or 2 cups frozen corn, thawed)
- 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, for sweetness)
- Salt and pepper, to taste
Instructions
1. Prepare the chicken: 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: Heat the grill to medium-high and lightly oil the grates.
3. Grill the chicken: Grill the chicken for 6-7 minutes per side until golden brown and cooked through, with an internal temperature of 165°F (74°C).
4. Make the hot honey glaze: Mix hot honey, apple cider vinegar, and lime juice (if using) in a bowl.
5. Glaze the chicken: Brush the hot honey glaze onto the chicken during the last 2 minutes of grilling, allowing it to caramelize slightly on both sides. Let the chicken rest for a few minutes before serving.
6. Prepare the corn: If using fresh corn, cook the cobs in boiling water for 4-5 minutes or grill them for a charred flavor. Remove the kernels from the cob. If using frozen corn, thaw and drain it.
7. Assemble the salad: In a large bowl, mix the corn kernels, cherry tomatoes, red onion, and cilantro.
8. Make the dressing: In a small bowl, whisk together olive oil, lime juice, honey/agave syrup (optional), salt, and pepper. Pour over the corn mixture and toss gently.
9. Chill and serve: Refrigerate for 15-30 minutes for best flavor or serve at room temperature.
10. Plate the grilled hot honey chicken and serve with a generous side of sweet corn salad. Garnish with extra cilantro or lime wedges if desired.
Notes
Cheese Option: Add crumbled feta or cotija to the corn salad for a creamy, salty contrast.
Spicy Version: Add chopped jalapeños or red chili flakes to the corn salad for extra heat.
Vegetable Additions: Try grilled zucchini, bell peppers, or avocados in the corn salad for additional flavor and texture.
Sweetener Substitution: Swap honey with maple syrup or agave syrup for the glaze.
Nutrition
- Serving Size: 1 chicken breast with corn salad
- Calories: 420
- Sugar: 14g
- Sodium: 540mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 3g
- Protein: 39g
- Cholesterol: 95mg