Grilled Hot Honey Chicken with Lime Corn Salad
User Reviews
5
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Prep Time
30 mins
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Cook Time
15 mins
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Total Time
45 mins
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Servings
4 people
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Course
Main Course
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Cuisine
American
Grilled Hot Honey Chicken with Lime Corn Salad
Description
The recipe involves marinating chicken thighs in a mixture of olive oil, freshly squeezed lemon juice, hot honey, grated lemon zest, and minced garlic, seasoned with kosher salt and black pepper. This marinade infuses the meat with a sweet and spicy flavor profile, helping to tenderize and build complexity. The chicken is then grilled over high heat to develop a slight char and cooked through to reach an internal temperature of 165°F, ensuring juiciness and safety.
The accompanying corn salad uses freshly cut sweet corn kernels combined with thinly sliced green onions and chopped fresh cilantro. A dressing made from sour cream, lime juice, lime zest, salt, and pepper is whisked together to coat the salad, imparting a zesty, creamy complement to the smoky chicken. The textures contrast nicely between the tender grilled meat and crisp corn salad.
Serving involves resting the chicken after grilling to redistribute juices, then drizzling with extra hot honey for enhanced sweetness and heat. The corn salad adds freshness and acidity that balance the spiciness of the dish, making it suitable for a summer meal or casual dinner.
Ingredients
hot honey chicken
- 1 pound chicken thighs boneless, skinless
- ¼ cup olive oil
- 2 tablespoons lemon juice freshly squeezed
- 2 tablespoons hot honey plus more for drizzling
- 1 teaspoon lemon zest freshly grated
- 1 garlic minced, clove
- salt kosher salt
- black pepper kosher salt
corn salad
- 6 sweet corn kernels cut from the cob, ears
- 2 green onion thinly sliced
- ¼ cup cilantro chopped, fresh
- ¼ cup sour cream
- 2 tablespoon lime juice freshly squeezed
- 1 tablespoon lime freshly grated zest
- salt kosher salt
- black pepper kosher salt
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!
User Reviews
Overall Rating
5
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