Grilled Hot Honey Chicken Corn

Sweet spicy savory this grilled hot honey chicken with lime corn salad brings summer grilling right to your table any night of the week The chicken soaks up flavor from a honey lemon marinade while the fresh corn salad delivers a cool contrast I keep this on repeat all season because it makes everyone around my table happy and cleanup is a breeze

I started making this for backyard dinners and even picky eaters ask for seconds The sweet heat from the honey and the cool bite of lime corn salad are a match I never get tired of

Ingredients

• Boneless skinless chicken thighs: Choose thighs for the juiciest texture They hold up well on the grill and stay tender
• Olive oil: Brings richness to the marinade Go for a fresh bottle with a peppery note if you have one
• Freshly squeezed lemon juice: Adds brightness to both chicken and salad Fresh juice is always better than bottled for acidity
• Hot honey: Gives sweet heat Use your favorite brand or make your own with honey and chili flakes
• Freshly grated lemon zest: Packs a citrus punch that makes the marinade pop Your microplane will give the best texture
• Fresh garlic: Adds aromatic depth Choose a firm clove with paper still tight around it
• Salt and pepper: Brings every flavor forward Kosher salt works best for even seasoning
• Sweet corn: Go for ears with bright green husks and moist glossy threads for max sweetness
• Green onions: Gives gentle onion flavor with no raw bite Look for firm bulbs and fresh tops
• Fresh cilantro: Earthy and herbal Use leaves and tender stems for the most flavor
• Sour cream: Binds the corn salad and adds tang You want a full fat one for creamier results
• Freshly squeezed lime juice: Makes the salad super refreshing Always use freshly squeezed for the brightest zing
• Freshly grated lime zest: Adds punchy citrus aroma right to the salad

Step-by-Step Instructions

Marinate the Chicken:

Nestle chicken thighs in a shallow glass dish or a resealable plastic bag Combine olive oil lemon juice hot honey lemon zest garlic salt and pepper Stir or whisk until totally emulsified Pour this marinade all over the chicken making sure every piece is coated well Seal or cover and let it sit in the fridge for at least thirty minutes Overnight will give an even fuller flavor

Preheat and Grill the Chicken:

Heat your grill to its highest setting Gas or charcoal is fine When grates are hot brush with a tiny bit of oil Arrange chicken pieces directly over the heat Grill for about five minutes Do not move them until you see browning around the edges Flip each thigh with tongs and grill for an additional five to six minutes Make sure the thickest part of each piece reaches one hundred sixty five degrees Fahrenheit Rest chicken on a plate tented with foil for five to ten minutes to keep in all the juices

Make the Lime Corn Salad:

Slice corn off the cobs—you want whole kernels popping free Toss the corn green onion and chopped cilantro together in a large mixing bowl In a smaller bowl whisk up the sour cream lime juice lime zest and a generous pinch of salt and pepper until smooth Pour this creamy lime dressing over your corn mixture Stir to coat every kernel Taste and add another pinch of salt for balance if needed

Serve Everything Together:

Pile your crisp lime corn salad onto each plate Slice the juicy chicken if you like and lay it alongside or over the salad Finish with a generous drizzle of hot honey right before serving for that sweet spicy finish

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I love the moment when the roasting corn scent mixes with the honey as the chicken rests My family always gathers in the kitchen at that point and someone is always sneaking a taste of the smoky juicy chicken before it even gets to the table

Storage Tips

Keep leftover chicken and corn salad in separate airtight containers in the fridge The chicken will hold for up to three days and the corn salad is best within twenty four hours Let chicken come to room temperature or gently rewarm covered so it stays moist

Ingredient Substitutions

If you cannot find fresh corn use frozen just thaw and pat dry You can swap out cilantro for fresh parsley if you wish For less heat use regular honey instead of hot honey or add just a pinch of chili flakes to plain honey

Serving Suggestions

Serve with a big platter of grilled vegetables or a cool cucumber salad A warm crusty bread or fluffy rice are also nice sides For a picnic chop the chicken and toss everything over mixed salad greens

Cultural and Historical Context

Hot honey has roots in Italian American food traditions as a pizza topping but recently it found its way into all sorts of grilled dishes because the mix of heat and sweet flatters smoky meats Corn salad with lime tastes like peak summer drawing on classic flavors from Mexican street corn though this version keeps things simple and fresh

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Recipe FAQs

→ How spicy is the hot honey chicken?

The hot honey adds a gentle heat balanced by citrus and sweet notes. Control spice level by adjusting the honey amount.

→ Can I use chicken breasts instead of thighs?

Yes, chicken breasts can be used. Be mindful of cooking time as breasts cook quickly and can dry out if overdone.

→ Can the corn salad be made ahead?

Absolutely. Prepare the components in advance and toss them together before serving for the freshest taste.

→ What other sides go well with this dish?

Try serving with rice, grilled vegetables, or a fresh green salad to round out the meal.

→ Is it possible to grill the corn for extra flavor?

Yes, grilling the corn for a few minutes adds a smoky and slightly charred sweetness to the salad.