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

Cook Mode Prevent your screen from going dark

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.