Why You’ll Love This Recipe

This dish is a perfect balance of sweet, spicy, and savory flavors. The grilled chicken, coated in a hot honey glaze, has a smoky, slightly sweet kick with just the right amount of heat. The sweet corn salad is fresh, light, and refreshing, with a zesty dressing that complements the heat from the chicken. Plus, the recipe is simple to prepare, and it’s great for meal prepping or entertaining. Whether you’re hosting a gathering or cooking for your family, this dish is sure to impress.

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 (for a slight tang)

  • 1 tablespoon lime juice (optional, for extra freshness)

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

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

For the hot honey chicken:

  1. Prepare the chicken: In a small bowl, combine the olive oil, smoked paprika, garlic powder, onion powder, cumin, salt, and black pepper. Rub this spice mixture all over the chicken breasts or thighs, ensuring they are evenly coated.

  2. Preheat the grill: Preheat your grill to medium-high heat. Lightly oil the grill grates to prevent sticking.

  3. Grill the chicken: Place the chicken on the preheated grill. Cook for about 6-7 minutes per side, or until the internal temperature reaches 165°F (74°C), and the chicken is golden brown and slightly charred.

  4. Make the hot honey glaze: While the chicken is grilling, mix the hot honey, apple cider vinegar, and lime juice (if using) in a small bowl. Stir well to combine. You can adjust the amount of hot honey depending on how spicy or sweet you want the glaze.

  5. Glaze the chicken: Once the chicken is done, brush the hot honey glaze onto the chicken during the last 2 minutes of grilling, allowing it to caramelize slightly. Flip the chicken and glaze the other side. Remove the chicken from the grill and let it rest for a few minutes before serving.

For the sweet corn salad:

  1. Prepare the corn: If using fresh corn, cook the corn cobs in boiling water for 4-5 minutes or grill them for a charred flavor. Once cooked, remove the kernels from the cob using a sharp knife. If using frozen corn, simply thaw and drain it.

  2. Assemble the salad: In a large mixing bowl, combine the corn kernels, halved cherry tomatoes, chopped red onion, and cilantro.

  3. Make the dressing: In a small bowl, whisk together the olive oil, lime juice, honey or agave syrup, salt, and pepper. Pour this dressing over the corn mixture and toss gently to combine.

  4. Chill and serve: If you have time, refrigerate the corn salad for about 15-30 minutes to allow the flavors to meld. This salad can also be served at room temperature, so it’s easy to prepare ahead of time.

To Serve:

  • Place the grilled hot honey chicken on plates, and serve with a generous helping of the sweet corn salad on the side. Garnish with extra cilantro or lime wedges if desired.

Servings and Timing

  • Servings: 4 people

  • Prep Time: 10-15 minutes

  • Cook Time: 20 minutes

  • Total Time: 30-35 minutes

Variations

  • Add cheese: You can add crumbled feta or cotija cheese to the corn salad for a creamy, salty addition that complements the sweetness of the corn and the heat of the chicken.

  • Spicy corn salad: For extra heat, add chopped jalapeños or red chili flakes to the corn salad.

  • Grilled vegetables: Add grilled zucchini, bell peppers, or avocados to the corn salad for extra flavor and texture.

  • Substitute the honey: Use maple syrup or agave syrup in the chicken glaze if you prefer a different sweetener.

Storage/Reheating

This dish is best enjoyed fresh, but leftovers can be stored in separate airtight containers in the refrigerator for up to 2 days. The chicken can be reheated in the microwave, but it may lose some of its crispiness. The corn salad can be served cold or at room temperature and will keep well in the fridge for 1-2 days.

FAQs

Can I use bone-in chicken for this recipe?

Yes, you can use bone-in chicken breasts or thighs. Just be sure to adjust the cooking time, as bone-in cuts will take longer to cook. Use a meat thermometer to ensure the chicken reaches an internal temperature of 165°F (74°C).

Can I make the hot honey chicken without a grill?

Yes, you can cook the chicken in a skillet on the stove or in the oven. For stovetop cooking, heat some oil in a skillet and cook the chicken for 6-7 minutes per side over medium-high heat. For the oven, bake the chicken at 400°F (200°C) for about 20-25 minutes, or until the internal temperature reaches 165°F (74°C).

Can I use frozen corn for the salad?

Yes, frozen corn works perfectly for the salad. Just thaw it and drain well before using it in the recipe.

How can I make the corn salad sweeter?

You can increase the amount of honey or agave in the dressing, or add a touch of sugar or stevia to enhance the sweetness.

Can I make the hot honey chicken spicier?

Yes, you can increase the amount of chili flakes, hot sauce, or add more chipotle peppers to the honey glaze to make it spicier.

Conclusion

Grilled Hot Honey Chicken with Sweet Corn Salad is a delicious and well-rounded meal that’s perfect for any occasion. The smoky, sweet, and spicy chicken pairs beautifully with the fresh, tangy corn salad, creating a satisfying and flavorful dish. Easy to prepare and customizable to your taste, this recipe will quickly become a favorite for family dinners or outdoor gatherings. Enjoy the perfect balance of heat and sweetness with every bite!

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Grilled Hot Honey Chicken with Sweet Corn Salad

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  • Author: Lisa
  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Total Time: 40 minutes
  • Yield: Servings: 4
  • Category: Main Dish
  • Method: Grilling
  • Cuisine: American
  • Diet: Gluten Free
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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)

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

  • For the hot honey chicken:

    • 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.

    • Preheat the grill: Heat the grill to medium-high and lightly oil the grates.

    • 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).

    • Make the hot honey glaze: Mix hot honey, apple cider vinegar, and lime juice (if using) in a bowl.

    • 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.

  • For the sweet corn salad:

    • 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.

    • Assemble the salad: In a large bowl, mix the corn kernels, cherry tomatoes, red onion, and cilantro.

    • 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.

    • Chill and serve: Refrigerate for 15-30 minutes for best flavor or serve at room temperature.

  • To Serve:

    • 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 flavorand texture.Sweetener Substitution: Swap honey with maple syrup or agave syrup for the glaze.

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