Go Back

Grilled Hot Honey Chicken with Sweet Corn Salad

Grilled hot honey chicken with a spicy-sweet honey glaze paired with a bright sweet corn salad. Juicy grilled chicken is basted with marinade while the corn salad stays fresh with lime, basil, and cherry tomatoes.
Print Recipe Pin Recipe
Prep Time 25 minutes
Cook Time 20 minutes
marinating 30 minutes
Total Time 1 hour 15 minutes
Servings: 4 servings
Course: Main Dish
Cuisine: American
Calories: 540
Ingredients Equipment Method Notes

Ingredients
  

Hot honey chicken
  • 1.5 lb chicken breasts
  • 0.25 cup honey
  • 1.5 tbsp hot sauce Use 1 tbsp for mild or 2 tbsp for hotter glaze.
  • 2 tbsp olive oil For chicken marinade.
  • 0.5 salt
  • 0.5 pepper
Sweet corn salad
  • 4 ears corn Grill and cut from the cob.
  • 1 cup cherry tomatoes Halved.
  • 0.25 cup red onion Diced.
  • 0.25 cup fresh basil Chopped.
  • 2 tbsp lime juice
  • 2 tbsp olive oil For salad dressing.
  • 0.5 salt
  • 0.5 pepper

Equipment

  • 1 grill

Method
 

Make the hot honey marinade
  1. In a bowl, mix honey, hot sauce, olive oil, salt, and pepper until combined and glossy.
  2. Brush or drizzle some marinade onto the chicken breasts so the surface is coated.
Marinate
  1. Let the chicken marinate for 30 minutes to 2 hours in the refrigerator so flavors soak in.
Grill the chicken and baste
  1. Preheat the grill to medium-high (about 425°F/220°C) and lightly oil the grates.
  2. Place chicken on the grill and cook for 6-7 minutes per side, basting with the remaining marinade as it cooks, until browned and cooked through.
Build the sweet corn salad
  1. In a large bowl, combine grilled corn, cherry tomatoes, red onion, basil, lime juice, olive oil, salt, and pepper and toss until evenly coated.
Serve
  1. Serve the hot honey chicken right away with the sweet corn salad on the plate, drizzling any extra honey glaze over the chicken.

Notes

For the brightest corn flavor, grill the corn until lightly charred, then cut from the cob while warm and toss quickly with lime, oil, and herbs. Refrigerate chicken and salad separately in airtight containers for up to 3 days; reheat chicken until just warm and refresh salad with a squeeze of lime. Freezing is not recommended for the corn salad. For a gluten-free option, keep the hot sauce gluten-free (most are, but check the label).