Description
A delicious recipe for Grilled Hot Honey Chicken served with a refreshing Sweet Corn Salad.
Ingredients
- 2 pounds boneless, skinless chicken thighs
- 1/4 cup hot honey (or regular honey mixed with red pepper flakes)
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon smoked paprika
- Salt and pepper to taste
- 4 ears of fresh corn, husked
- 1 cup cherry tomatoes, halved
- 1/2 red onion, finely chopped
- 1/4 cup fresh cilantro, chopped
- 2 tablespoons lime juice
- 1 tablespoon olive oil
- Salt and pepper to taste
Instructions
- Preheat the grill to medium-high heat.
- In a large bowl, combine the hot honey, olive oil, garlic powder, onion powder, smoked paprika, salt, and pepper. Add the chicken thighs and toss to coat evenly. Let marinate for at least 15 minutes.
- While the chicken is marinating, prepare the sweet corn salad. Bring a large pot of water to a boil and add the corn. Boil for 5-7 minutes until tender. Remove from water and let cool.
- Once the corn is cool enough to handle, cut the kernels off the cob and place them in a large bowl. Add the cherry tomatoes, red onion, cilantro, lime juice, olive oil, salt, and pepper. Toss to combine.
- Grill the marinated chicken thighs for about 6-7 minutes per side, or until the internal temperature reaches 165°F.
- Remove the chicken from the grill and let it rest for a few minutes before slicing.
- Serve the grilled chicken over a bed of sweet corn salad. Drizzle any remaining hot honey over the top if desired.
Notes
- For added flavor, marinate the chicken overnight in the hot honey mixture.
- Substitute grilled zucchini or bell peppers for the corn salad for a different twist.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 10g
- Sodium: 500mg
- Fat: 25g
- Saturated Fat: 5g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 100mg