Grilled Hot Honey Chicken Sweet Corn (Printable version)
Tender grilled chicken with spicy honey glaze paired with vibrant corn salad featuring avocado, tomatoes, lime, and fresh herbs.
# What You'll Need:
→ Hot Honey Chicken
01 - 4 boneless skinless chicken breasts (about 1.5 lbs)
02 - 2 tbsp olive oil
03 - 1 tsp kosher salt
04 - ½ tsp freshly ground black pepper
05 - ½ tsp smoked paprika
06 - ½ tsp garlic powder
07 - ⅓ cup honey
08 - 1-2 tbsp hot sauce (such as Franks RedHot)
09 - 1 tbsp apple cider vinegar
→ Sweet Corn Salad
10 - 3 ears fresh corn, kernels cut from cob (or 2 cups frozen corn, thawed)
11 - 1 cup cherry tomatoes, halved
12 - ½ small red onion, finely diced
13 - 1 avocado, diced
14 - ¼ cup fresh cilantro, chopped
15 - ¼ cup fresh basil, chopped
16 - Juice of 1 lime
17 - 2 tbsp olive oil
18 - ½ tsp kosher salt
19 - ¼ tsp freshly ground black pepper
# Directions:
01 - Heat grill to medium-high temperature, approximately 400°F.
02 - Whisk together honey, hot sauce, and apple cider vinegar in a small bowl until fully combined. Set aside for basting.
03 - Pat chicken breasts thoroughly dry with paper towels. Rub evenly with olive oil, then coat both sides with kosher salt, black pepper, smoked paprika, and garlic powder.
04 - Place chicken on preheated grill. Cook for 5-7 minutes per side, turning once, until internal temperature reaches 165°F. During the final 2 minutes of cooking, brush both sides generously with the hot honey glaze.
05 - Transfer glazed chicken to a clean cutting board or platter. Allow to rest for 5 minutes before slicing to retain juices.
06 - For enhanced flavor, heat a dry skillet over high heat. Add corn kernels and cook for 2-3 minutes, stirring occasionally, until lightly charred and golden. Remove from heat.
07 - Combine charred corn, cherry tomatoes, red onion, avocado, cilantro, and basil in a large mixing bowl.
08 - Drizzle lime juice and olive oil over the salad mixture. Season with kosher salt and black pepper. Gently toss until all ingredients are evenly coated.
09 - Slice rested chicken breasts crosswise. Arrange over sweet corn salad. Drizzle with additional hot honey glaze if desired and serve immediately.
# Expert advice:
01 -
- The hot honey glaze creates this incredible sticky-sweet coating that makes grilled chicken taste like something from a restaurant but comes together in under 40 minutes
- Fresh corn salad balances the heat perfectly and lets you feel virtuous about eating something so vibrant and refreshing
02 -
- Never apply the honey glaze at the beginning of grilling or it will burn and turn bitter from the high heat
- Letting the chicken rest after grilling is absolutely crucial or all those juices will run out onto your cutting board instead of staying in the meat
03 -
- Pound the chicken breasts to an even thickness before grilling so they cook uniformly without drying out at the thinner ends
- Warm your honey slightly in the microwave for 10 seconds if it is too thick to whisk easily with the hot sauce