Grilled Hot Honey Chicken with Lime Corn Salad

Name: Grilled Hot Honey Chicken with Lime Corn Salad
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 4 people
Ingredients: 1 pound boneless, skinless chicken thighs; ¼ cup olive oil; 2 tablespoons freshly squeezed lemon juice; 2 tablespoons hot honey; 1 teaspoon freshly grated lemon zest; 1 garlic clove; kosher salt and pepper; 6 ears of sweet corn; 2 green onions; ¼ cup chopped fresh cilantro; ¼ cup sour cream; 2 tablespoon freshly squeezed lime juice; 1 tablespoon freshly grated lime zest; kosher salt and pepper

User Reviews

5.0

162 reviews

Excellent

Prep Time
30 mins
Cook Time
30 mins
Total Time
45 mins
Servings
4 people
Course
Main Course
Cuisine
American

Grilled Hot Honey Chicken with Lime Corn Salad

Kian Mendoza

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This grilled hot honey chicken is simple and flavorful. Paired with a fresh sweet corn salad that is crisp, refreshing, crunchy and full of lime, this is a weeknight meal that cannot be missed!

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Ingredients

Servings

hot honey chicken

1 pound boneless, skinless chicken thighs
¼ cup olive oil
2 tablespoons freshly squeezed lemon juice
2 tablespoons hot honey, plus more for drizzling
1 teaspoon freshly grated lemon zest
1 garlic clove, minced
kosher salt and pepper

corn salad

6 ears of sweet corn, kernels cut from the cob
2 green onions, thinly sliced
¼ cup chopped fresh cilantro
¼ cup sour cream
2 tablespoon freshly squeezed lime juice
1 tablespoon freshly grated lime zest
kosher salt and pepper

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Instructions

Place the chicken in a glass dish or resealable bag. Whisk together the olive oil, lemon juice, hot honey, lemon zest, garlic and a big pinch of salt and pepper. Pour it over the chicken and marinate for at least 30 minutes or even overnight.
Preheat the grill to the highest setting. Once hot, place the chicken on the grill and cook for 5 minutes, or until the chicken easily flips. Flip and the chicken and grill for 5 to 6 minutes more, or until the internal temperature of the chicken reaches 165 degrees F. Let the chicken rest for 5 to 10 minutes before serving. Drizzle with extra hot honey.
To make the corn salad, place the corn, green onions and cilantro in a bowl.
In a smaller bowl, whisk together the sour cream, lime juice, zest, and a big pinch of salt and pepper. Stir the sour cream mixture into the corn until combined. Taste and season more if needed.
Serve the chicken with the corn and enjoy!