This is an easy yet tasty grilled hot honey chicken. This is a midweek dinner that is not to be missed, especially when paired with a fresh sweet corn salad that is crispy, crisp, refreshing, and full of lime!
I wish I could prepare it for you tonight, really. It’s simple. Also straightforward. It has taste. You won’t even be able to wait for the leftovers because it tastes so amazing.
This crisp, creamy, vibrant, and delightful lime corn salad is served atop grilled chicken marinated in a simple lemon and hot honey sauce. Sincerely. I’m not sure what else would make the ideal evening meal in July if not that.
It goes without saying that I’m constantly trying to find new methods to add flavor to our grilled chicken. I’m constantly looking for new ways to elevate grilled chicken since I can’t stand bland chicken meals. I want to make sure my grilled chicken tastes nice enough to eat twice because I like to utilize it in a lot of leftovers and lunches. Twice, even!
Serve this refreshing, creamy, colorful, and delicious lime corn salad over grilled chicken marinated in a straightforward sauce of lemon juice and spicy honey. Regards. If that’s not the perfect evening supper in July, I don’t know what would be.
It tastes amazing served with this crisp, fresh corn salad. The corn salad is refreshing and sweet, while the chicken is spicy and warm. I just can’t get enough of this combo.
My chipotle corn salad from Everyday Dinners served as the model for this one. Oh my goodness, if you haven’t tried that dish before. Purchase the book today! It’s absolute perfection served with grilled pork tenderloin. All of them adore it.
I didn’t want to prepare the book’s chipotle version of corn salad because we already had spicy honey chicken. So I modified my own recipe a little and created a lime corn salad. With loads of citrus, it’s still wonderful and goes really well with the spicy hot chicken. It’s also simple to put together while the chicken is grilling.
The finest sort of lunch is the one! It feels elegant, fulfilling, and “complete,” but it’s actually very easy to prepare the side dish while the main dish cooks.
We adore this dish as leftovers since it tastes even better the next day. It’s also a fantastic option for meal prep over a few days. Eddie had that done for him using this method, and the flavor is unmistakable.
For an extra spicy, toasty, and sweet crunch, you may even combine everything at once.
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INGREDIENTS
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
CORN SALAD
- 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
INSTRUCTIONS
- Transfer the chicken to a glass plate or freezer bag. Olive oil, lemon juice, spicy honey, lemon zest, garlic, and a generous dose of salt and pepper should all be whisked together. Cover the chicken with it and let it marinade for at least half an hour or perhaps overnight.
- Set the grill’s temperature to its maximum. When the grill is hot, put the chicken on it and cook it for five minutes, or until it can be easily flipped over. After flipping the chicken, grill it for a further five to six minutes, or until its internal temperature reaches 165 degrees Fahrenheit. Before serving, allow the chicken to rest for five to ten minutes. Pour over some extra-hot honey.
- Combine the corn, cilantro, and green onions in a bowl to make the corn salad.
- Mix the sour cream, zest, lime juice, and a generous amount of salt and pepper in a separate bowl. Mix the corn and sour cream mixture until well mixed. If necessary, taste and add additional salt.
- Enjoy the chicken served with the corn!