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by Jessica July 18, 2022
This grilled hot honey chicken is simple and flavorful. Paired with a fresh sweet corn salad that is crisp, refreshing, crunchy and full of lime, this is a weeknight meal that cannot be missed!
I’ve got summer dinner for you tonight!
Really, I mean I wish I could cook it FOR you tonight. It’s easy. And simple. It’s flavorful. And tastes so good that you won’t even be able to wait for the leftovers.
This grilled chicken is marinated in a simple lemon and hot honey dressing, then served alongside a lime corn salad that is crunchy, creamy, refreshing and bright. Seriously. If that’s not the best weeknight dinner for July I don’t know what else is.
It’s no secret that I’m always looking for a way to spice up (literally?) our grilled chicken. I can’t handle boring chicken recipes and I’m always on the hunt for a way to make grilled chicken feel extra special. I like to use grilled chicken in lots of leftovers and lunches, so I want to make sure it tastes good enough to eat twice. Or thrice!
For this chicken, I marinate it in a simple lemon hot honey mix. I used to always make my own hot honey, then I discovered mike’s hot honey so I use that. If you want to make your own – here is how I do it! The hot honey doesn’t exactly shine as a marinade, but when you grill the chicken it will have a bite. I also drizzle the chicken with more hot honey, because I am convinced that you can never have enough.
Served next to this crunchy, fresh corn salad, it’s so fantastic. The chicken is spicy and warm, the corn salad is cool and sweet. It’s a combination that I can’t get enough of.
My inspiration for the corn salad comes from my chipotle corn salad in Everyday Dinners. If you haven’t had that recipe before – oh my gosh. Go get the book right now! I serve it with a grilled pork tenderloin and it is serious perfection. Everyone loves it.
Since we have hot honey chicken, I didn’t want to make the chipotle version of the corn salad that’s in the book. So I took a few liberties with my own recipe and made a lime corn salad. It’s still just as delicious with lots of citrus, complements the spicy hot chicken so well and is easy enough to toss together while the chicken is on the grill.
That’s the best kind of meal! It feels fancy, satisfying and “complete,” but you can prep the side while the main cooks and things are super simple that way all around.
We love this meal for leftovers – it is just as delicious the next day. It’s also a great one to meal prep for a few days too. I’ve done that for Eddie with this recipe and the flavor is all there.
You can even toss everything together for an extra spicy, warm, sweet crunch.
This checks all the summer meal boxes and I am here for it!
Grilled Hot Honey Chicken with Corn Salad
Grilled Hot Honey Chicken with Lime Corn Salad
Yield: 4 people
Prep Time: 30 minutes mins
Cook Time: 15 minutes mins
Total Time: 45 minutes mins
This grilled hot honey chicken is simple and flavorful. Paired with a fresh sweet corn salad that is crisp, refreshing, crunchy and full of lime, this is a weeknight meal that cannot be missed!
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4.99 from 52 votes
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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
Place the chicken in a glass dish or resealable bag. Whisk together the olive oil, lemon juice, hot honey, lemon zest, garlic and a big pinch of salt and pepper. Pour it over the chicken and marinate for at least 30 minutes or even overnight.
Preheat the grill to the highest setting. Once hot, place the chicken on the grill and cook for 5 minutes, or until the chicken easily flips. Flip and the chicken and grill for 5 to 6 minutes more, or until the internal temperature of the chicken reaches 165 degrees F. Let the chicken rest for 5 to 10 minutes before serving. Drizzle with extra hot honey.
To make the corn salad, place the corn, green onions and cilantro in a bowl.
In a smaller bowl, whisk together the sour cream, lime juice, zest, and a big pinch of salt and pepper. Stir the sour cream mixture into the corn until combined. Taste and season more if needed.
Serve the chicken with the corn and enjoy!
Course: Main Course
Cuisine: American
Author: How Sweet Eats
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posted in: Poultry, Recipes, Summer, Weeknight Meals 24 comments
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4.99 from 52 votes (45 ratings without comment)
Leave a Reply
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nat — Reply
Is the corn in the salad raw? Or do you cook the corn on the cob first before removing the kernels?
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Jessica — Reply
it’s raw! sliced right from the cob.
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L.C. Lassman — Reply
See AlsoEasy Skillet Chicken Cordon BleuThere’s a typo in the first direction. You put the chicken, not the corn, in the bag.
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Deborah Tower — Reply
Can you use chicken breasts?? How would that change recipe?
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Candace — Reply
Could you review how you prep boneless thighs? Do you cut out all of the icky bits?
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Jackie — Reply
Is hot A type of honey or is the honey just heated
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Alyssa — Reply
Hot = spicy in this case (it is chili-infused honey). Mike’s Hot Honey is my personal favorite brand!
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Stephanie — Reply
This looks so flavorful, going on my list to make!
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Jen — Reply
Delicious and easy, the corn salad is so refreshing! Going in the regular rotation for the summer.
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Amy — Reply
This was simple and really good! New summer staple, thank you!
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Deborah Tower — Reply
Can boneless chicken breasts be substituted?? Directions??
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Jessica — Reply
yes, do exactly the same then grill as you would chicken breasts! time will differ depending on the size but i’d probably start checking the internal temp after 5 minutes per side?
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Carrie — Reply
Summer corn salad was perfect, fast side dish. I only used 3.5 ears and it was just enough for 2-3 servings. And I cheated and used bottled lime juice… still tasted great! Thanks, Jessica.
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Kelly — Reply
Loved the flavors in this – simple but so, so tasty! We did *lightly* grill the corn with a touch of the same marinade, then let it cool before assembling the salad. Served all together and it was wonderful!
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Lee — Reply
Oops, misread the recipe and used lime juice and zest in the chicken marinade. Assume that shouldn’t make any difference, right?
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Pingback: Summer recipes and a blogging break – Three Plates Full
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ImaJenn — Reply
This is NOT as hot as you would expect, so don’t worry!
It is Delicious & the Corn Salad is now a staple.
I just shuck mine and don’t cook it. Fresh corn doesn’t need that & it isn’t much trouble.
The fresh kernels have a Pop that frozen just doesn’t, but you can swap.
My husband has a dairy allergy so I use either Forragers spur cream or Forragers plain cashew yogurt. No one knows (this is really the best brand. I have tried many).
Total staple.
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Chrissy — Reply
Have I made this recipe weekly since it was published? Yes. Dead simple, crazy flavorful, and doesn’t need a long marinade for peak flavor. Works great with boneless breasts, too. Thanks, Jessica!!
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idiot — Reply
wtf they’re all boneless
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Paulina — Reply
My husband had 3 servings of the chicken and sent pictures of the meal tohis friends. ‘Nuff said. And the corn salad was exactly as described – crisp and refreshing. I only used greek yogurt because I halved the recipe for the corn salad (picky kids) and didn’t really want to buy extra ingredients only to use a tbsp or two. Definitely making again!!
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Kris carlson — Reply
Excellent
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T. Salazar — Reply
Very good and easy recipe. I did add one chopped up piece of bacon (leftover), sunflower seeds, one jalapeño and some chopped parsley as well as doubled the lime juice to the corn salad and it was amazing! Very fresh and bright.
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Crystal Downard — Reply
Looks fantastic. Would this work with chicken breasts? Would you change anything?
