Grilled Hot Honey Chicken with Sweet Corn Salad.
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!
I’ve got summer dinner for you tonight!
Really, I mean I wish I could cook it FOR you tonight. It’s easy. And simple. It’s flavorful. And tastes so good that you won’t even be able to wait for the leftovers.
This grilled chicken is marinated in a simple lemon and hot honey dressing, then served alongside a lime corn salad that is crunchy, creamy, refreshing and bright. Seriously. If that’s not the best weeknight dinner for July I don’t know what else is.
It’s no secret that I’m always looking for a way to spice up (literally?) our grilled chicken. I can’t handle boring chicken recipes and I’m always on the hunt for a way to make grilled chicken feel extra special. I like to use grilled chicken in lots of leftovers and lunches, so I want to make sure it tastes good enough to eat twice. Or thrice!
For this chicken, I marinate it in a simple lemon hot honey mix. I used to always make my own hot honey, then I discovered mike’s hot honey so I use that. If you want to make your own – here is how I do it! The hot honey doesn’t exactly shine as a marinade, but when you grill the chicken it will have a bite. I also drizzle the chicken with more hot honey, because I am convinced that you can never have enough.
Served next to this crunchy, fresh corn salad, it’s so fantastic. The chicken is spicy and warm, the corn salad is cool and sweet. It’s a combination that I can’t get enough of.
My inspiration for the corn salad comes from my chipotle corn salad in Everyday Dinners. If you haven’t had that recipe before – oh my gosh. Go get the book right now! I serve it with a grilled pork tenderloin and it is serious perfection. Everyone loves it.
Since we have hot honey chicken, I didn’t want to make the chipotle version of the corn salad that’s in the book. So I took a few liberties with my own recipe and made a lime corn salad. It’s still just as delicious with lots of citrus, complements the spicy hot chicken so well and is easy enough to toss together while the chicken is on the grill.
That’s the best kind of meal! It feels fancy, satisfying and “complete,” but you can prep the side while the main cooks and things are super simple that way all around.
We love this meal for leftovers – it is just as delicious the next day. It’s also a great one to meal prep for a few days too. I’ve done that for Eddie with this recipe and the flavor is all there.
You can even toss everything together for an extra spicy, warm, sweet crunch.
This checks all the summer meal boxes and I am here for it!
Grilled Hot Honey Chicken with Corn Salad
Grilled Hot Honey Chicken with Lime Corn Salad
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
- 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
- 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!
This plate is life.