Grilled Hot Honey Chicken Corn (Print-Friendly Version)
Tender grilled chicken with a kick of honey, teamed with fresh, lime-laced corn salad bursting with crunch.
# What You Need:
→ Hot Honey Chicken
01 -
450 g boneless, skinless chicken thighs
02 -
60 ml olive oil
03 -
30 ml freshly squeezed lemon juice
04 -
30 ml hot honey, plus extra for drizzling
05 -
1 teaspoon freshly grated lemon zest
06 -
1 garlic clove, minced
07 -
Kosher salt and freshly ground black pepper, to taste
→ Lime Corn Salad
08 -
6 ears sweet corn, kernels removed
09 -
2 green onions, thinly sliced
10 -
15 g fresh cilantro, chopped
11 -
60 ml sour cream
12 -
30 ml freshly squeezed lime juice
13 -
1 tablespoon freshly grated lime zest
14 -
Kosher salt and freshly ground black pepper, to taste
# How to Make It:
01 -
Combine olive oil, lemon juice, hot honey, lemon zest, garlic, salt, and pepper in a bowl. Whisk until well blended. Place chicken thighs in a glass dish or resealable bag and pour the marinade over. Ensure chicken is evenly coated. Refrigerate and marinate for at least 30 minutes or up to overnight.
02 -
Preheat grill to high heat. Once hot, remove chicken from marinade and place directly on the grill. Cook for 5 minutes on the first side until easily released, then flip and cook for an additional 5–6 minutes, or until internal temperature reaches 74°C. Transfer grilled chicken to a board and rest for 5–10 minutes. Drizzle with additional hot honey before serving.
03 -
Place corn kernels, green onions, and cilantro in a large mixing bowl. In a separate small bowl, combine sour cream, lime juice, lime zest, salt, and pepper and whisk until smooth. Pour dressing over the corn mixture and stir until salad is thoroughly coated. Taste and adjust seasoning if necessary.
04 -
Arrange grilled chicken on serving plates accompanied by generous portions of corn salad. Serve immediately.
# Important Notes:
01 -
For maximum flavor, marinate the chicken overnight if possible. Resting after grilling ensures juicy, tender meat.