Grilled Hot Honey Chicken Sweet Corn (Print Version)
Tender grilled chicken glazed with spicy honey meets refreshing corn salad with lime and herbs
# What You Need:
→ For the Hot Honey Chicken
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→ For the Sweet Corn Salad
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# How To Make:
01 - Preheat grill to medium-high heat (about 400°F).
02 - In a small bowl, mix honey, hot sauce, and apple cider vinegar to make the hot honey glaze. Set aside.
03 - Pat chicken breasts dry. Rub with olive oil, salt, pepper, smoked paprika, and garlic powder.
04 - Grill the chicken for 5-7 minutes per side, or until the internal temperature reaches 165°F. In the last 2 minutes, brush generously with the hot honey glaze on both sides. Remove from grill and let rest.
05 - While the chicken grills, prepare the corn salad. If using fresh corn, grill or char the kernels in a dry skillet over high heat for 2-3 minutes until slightly golden for extra flavor.
06 - In a large bowl, combine corn, cherry tomatoes, red onion, avocado, cilantro, and basil.
07 - Drizzle with lime juice and olive oil. Season with salt and pepper. Gently toss to coat.
08 - Slice the grilled chicken and serve over the sweet corn salad. Drizzle with extra hot honey if desired.
# Expert Tips:
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- The hot honey glaze creates this incredible sticky finish that balances heat and sweetness perfectly
- Everything cooks on the grill, so your kitchen stays cool and cleanup is minimal
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- The honey glaze burns quickly, so only brush it on during the last two minutes of grilling
- Let the chicken rest for at least 5 minutes before slicing or the juices will run all over your cutting board
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- If your honey crystallizes in the fridge, warm the jar in a bowl of hot water for 5 minutes
- Invest in a good instant-read thermometer, it takes all the guesswork out of chicken