Hey there, fellow food lovers! Are you ready for a recipe that’s as vibrant and flavorful as a summer sunset? Then get ready to fall head over heels for this Grilled Hot Honey Chicken with Sweet Corn Salad. This isn’t just your average chicken and salad combo; it’s a symphony of textures and tastes that will leave you utterly satisfied. Imagine juicy, perfectly grilled chicken, glistening with a sweet and spicy hot honey glaze. Then, picture that deliciousness paired with a refreshing, bright sweet corn salad bursting with fresh herbs and a zesty lime dressing. It’s the perfect balance of sweet, savory, spicy, and tangy all in one meal!
What makes this recipe so special? For starters, it’s incredibly quick and easy to prepare. Even on a busy weeknight, you can whip up this delightful dish in under an hour. The grilling process adds a beautiful char to the chicken, enhancing its natural flavors, and the sweet corn salad provides a delightful counterpoint to the richness of the chicken. The hot honey glaze? Oh my goodness, it’s pure magic! It’s the perfect blend of sweetness and heat, creating an addictive flavor profile that you won’t soon forget. This recipe is perfect for a casual weeknight dinner, a backyard barbecue, or even a summer picnic. It’s guaranteed to impress your friends and family, and most importantly, it’ll leave you feeling happy and well-fed. Trust me; your taste buds will thank you!
What You’ll Need
This recipe calls for simple, fresh ingredients that are easily accessible at your local grocery store. Let’s dive into the ingredient list:
- Bone-in, skin-on chicken thighs (about 1.5 lbs): These provide the most flavor and stay juicy during grilling.
- Hot honey: The star of the show! Look for a good quality brand with a balance of sweetness and heat.
- Olive oil: For a touch of richness and to help the chicken brown beautifully.
- Salt and freshly ground black pepper: Essential for seasoning the chicken.
- Fresh corn (4 ears): Choose ears that are plump and juicy for the best flavor in your salad.
- Red onion (1/2): Adds a nice bite and sweetness to the salad.
- Bell pepper (1/2, any color): Provides sweetness and crunch.
- Cilantro (1/4 cup, chopped): Adds a fresh, vibrant flavor. If you’re not a cilantro fan, parsley works well too.
- Lime (1): The juice adds brightness and acidity to the salad dressing.
- Olive oil: To make the corn salad dressing.
- Apple cider vinegar: Adds a touch of tang to the dressing.
- Optional: Cotija cheese (crumbled): Adds a salty, creamy element to the finished dish.
Step-by-Step Instructions
Let’s get cooking! This recipe is incredibly straightforward, perfect for both beginner and experienced cooks.
- Prepare the Chicken: Pat the chicken thighs dry with paper towels. Season generously with salt and pepper. Drizzle with olive oil and rub it all over the chicken to ensure even coating.
- Grill the Chicken: Preheat your grill to medium-high heat. Place the chicken thighs skin-side down on the grill grates. Grill for about 6-8 minutes, until the skin is golden brown and crispy. Tip: Don’t overcrowd the grill; this will prevent even cooking.
- Flip and Glaze: Flip the chicken and continue grilling for another 5-7 minutes. Brush the chicken with hot honey during the last 2-3 minutes of grilling. Tip: Use tongs to avoid puncturing the chicken and losing juices.
- Check for Doneness: Use a meat thermometer to ensure the internal temperature of the chicken reaches 165°F (74°C). Tip: The chicken will continue to cook slightly after being removed from the grill.
- Rest the Chicken: Once cooked, remove the chicken from the grill and let it rest for 5-10 minutes before slicing. This allows the juices to redistribute, resulting in more tender chicken.
- Prepare the Corn Salad: While the chicken rests, prepare the corn salad. Cut the kernels off the corn cobs. Finely dice the red onion and bell pepper. Combine the corn, red onion, and bell pepper in a medium-sized bowl.
- Make the Dressing: In a small bowl, whisk together the lime juice, olive oil, and apple cider vinegar. Season with salt and pepper to taste.
- Combine and Serve: Pour the dressing over the corn salad and toss gently to combine. Add the chopped cilantro. Slice the rested chicken and serve it over the sweet corn salad. Garnish with crumbled Cotija cheese, if desired.
Tips for Success
Here are a few tips to guarantee perfectly grilled chicken and a delightful corn salad every time:
Ensure your grill is properly preheated to medium-high heat for even cooking and a nice char. Don’t overcrowd the grill, as this can lower the temperature and result in unevenly cooked chicken. Use a meat thermometer to accurately check the internal temperature of the chicken, ensuring it’s cooked through to a safe temperature of 165°F (74°C). Let the chicken rest for at least 5-10 minutes after grilling before slicing to allow the juices to redistribute, resulting in more tender meat. For the corn salad, choose fresh, sweet corn for the best flavor. Adjust the amount of lime juice and apple cider vinegar in the dressing to your liking; some prefer a more tangy dressing, while others prefer a milder one.
Variations to Try
Feel free to experiment with this recipe and make it your own! Here are a few ideas:
Spice it up: Add a pinch of cayenne pepper or a few dashes of your favorite hot sauce to the hot honey glaze or the corn salad dressing for an extra kick. Vegetarian Version: Substitute the chicken with grilled halloumi cheese or portobello mushrooms. Gluten-Free: Ensure your hot honey is gluten-free. Most brands are, but always double-check the label. Add some crunch: Toasted pepitas or slivered almonds would add a delightful crunch to the corn salad. Herby variations: Experiment with different herbs such as basil, oregano, or chives in the corn salad.
Storing and Reheating
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, you can either gently warm the chicken and salad separately in a skillet over medium heat or microwave them for a quick reheating. For best results, reheat the chicken and salad separately to prevent the salad from becoming soggy. Freezing is not recommended for this recipe, as the quality of the chicken and salad may be affected.
Frequently Asked Questions
Q: Can I use bone-in, skinless chicken thighs? A: While bone-in, skin-on thighs are ideal for maximum flavor and juiciness, you can use bone-in, skinless thighs. Just be aware that they may dry out slightly more quickly on the grill, so keep a close eye on them and reduce the grilling time if necessary.
Q: Can I make the corn salad ahead of time? A: Absolutely! The corn salad can be prepared up to a day in advance and stored in the refrigerator. Just make sure to add the cilantro right before serving to keep its vibrant color and freshness.
Q: What kind of hot honey should I use? A: Use your favorite brand of hot honey! The level of heat and sweetness can vary between brands, so choose one that suits your taste preference. Look for a reputable brand to ensure good quality.
Q: How long does the grilled chicken and corn salad last in the fridge? A: Store leftovers in an airtight container in the refrigerator for up to 3 days. After that, it’s best to discard them.
The Final Word
This Grilled Hot Honey Chicken with Sweet Corn Salad is a true summer sensation! The combination of juicy, flavorful chicken, a vibrant corn salad, and the addictive hot honey glaze is simply irresistible. It’s a recipe that’s as easy as it is delicious, perfect for a quick weeknight dinner or a more elaborate gathering. So, gather your ingredients, fire up the grill, and get ready to enjoy this culinary masterpiece! Don’t forget to leave a comment below and let me know how it turned out – and be sure to rate the recipe! Happy cooking!
Grilled Hot Honey Chicken with Sweet Corn Salad
Equipment
- Grill Gas or charcoal grill
- Large bowl For mixing the salad
Ingredients
Chicken
- 4 pieces Chicken breasts
- 2 tablespoons Olive oil
- 1 teaspoon Salt
- 1 teaspoon Black pepper
- 1 tablespoon Hot honey
Sweet Corn Salad
- 2 cups Sweet corn kernels Fresh or frozen
- 1 red bell pepper Red bell pepper Diced
- 1 half Red onion Finely chopped
- 1 tablespoon Lime juice
- 1 tablespoon Cilantro Chopped
Instructions
- Preheat grill to medium-high heat.
- Marinate chicken breasts in olive oil, salt, pepper, and hot honey for at least 15 minutes.
- Grill chicken for 5-7 minutes per side, or until cooked through.
- While chicken grills, prepare the corn salad: Combine corn, red bell pepper, red onion, lime juice, and cilantro in a large bowl.
- Season the corn salad with salt and pepper to taste.
- Once chicken is cooked, let it rest for a few minutes before slicing.
- Serve grilled chicken with the sweet corn salad.