Grilled Hot Honey Chicken Corn (Print)
Bold hot honey chicken meets zesty lime corn salad for a fresh, summery dish with sweet heat and crunch.
# Ingredients:
→ Hot Honey Chicken
01 -
450 g boneless, skinless chicken thighs
02 -
60 ml extra virgin olive oil
03 -
30 ml freshly squeezed lemon juice
04 -
30 ml hot honey, plus extra for drizzling
05 -
1 teaspoon freshly grated lemon zest
06 -
1 garlic clove, minced
07 -
Kosher salt and freshly ground black pepper, to taste
→ Lime Corn Salad
08 -
6 ears sweet corn, kernels removed
09 -
2 green onions, thinly sliced
10 -
15 g fresh cilantro, chopped
11 -
60 ml sour cream
12 -
30 ml freshly squeezed lime juice
13 -
1 tablespoon freshly grated lime zest
14 -
Kosher salt and freshly ground black pepper, to taste
# Steps:
01 -
Place chicken thighs in a glass dish or resealable bag. In a bowl, whisk together olive oil, lemon juice, hot honey, lemon zest, minced garlic, salt, and pepper. Pour marinade over chicken, ensuring even coating. Cover and marinate for at least 30 minutes or refrigerate overnight.
02 -
Preheat outdoor grill to the highest setting. Brush grill grates with oil if needed.
03 -
Remove chicken from marinade and discard excess. Grill chicken for 5 minutes on the first side, until easily flipped. Turn and cook an additional 5 to 6 minutes or until internal temperature reaches 74°C. Transfer to a plate and allow to rest for 5 to 10 minutes. Drizzle with additional hot honey before serving.
04 -
Combine corn kernels, green onions, and chopped cilantro in a mixing bowl. In a separate bowl, whisk together sour cream, lime juice, lime zest, salt, and pepper. Pour dressing over corn mixture and stir until evenly coated. Taste and adjust seasoning as desired.
05 -
Arrange grilled chicken and lime corn salad onto serving plates. Garnish as desired and serve immediately.
# Notes:
01 -
For maximum flavour, marinate the chicken overnight if time permits.
02 -
Resting the chicken after grilling ensures juiciness and tenderness.