Description
This Grilled Hot Honey Chicken with Sweet Corn Salad recipe offers a perfect balance of sweet, spicy, and fresh flavors. Juicy grilled chicken breasts marinated in a spicy honey sauce are paired with a vibrant, zesty salad featuring fresh sweet corn, cherry tomatoes, red onion, cilantro, lime juice, and creamy avocado. Ideal for a flavorful summer meal or backyard barbecue.
Ingredients
Scale
For the Chicken and Marinade
- 4 boneless, skinless chicken breasts
- 1/4 cup honey
- 2 tablespoons hot sauce (adjust to taste)
- 2 tablespoons olive oil
- 1 tablespoon apple cider vinegar
- 1 teaspoon garlic powder
- Salt and pepper to taste
For the Sweet Corn Salad
- 2 cups fresh sweet corn kernels (about 3-4 ears of corn)
- 1 cup cherry tomatoes, halved
- 1/2 red onion, finely chopped
- 1/4 cup fresh cilantro, chopped
- Juice of 1 lime
- 1 avocado, diced
Instructions
- Prepare the Marinade: In a small bowl, mix together the honey, hot sauce, olive oil, apple cider vinegar, garlic powder, salt, and pepper to create a flavorful marinade.
- Marinate the Chicken: Place the chicken breasts in a resealable plastic bag or a shallow dish, pour the marinade over them ensuring they are well coated. Seal or cover, then refrigerate for at least 1 hour to allow the flavors to infuse the meat.
- Preheat the Grill: Set your grill to medium-high heat to ensure it’s hot enough to sear the chicken and retain its juices.
- Grill the Chicken: Remove the chicken breasts from the marinade, letting any excess drip off. Grill for approximately 6-8 minutes per side or until the internal temperature reaches 165°F (74°C), ensuring they are cooked through and have beautiful grill marks.
- Prepare the Corn Salad: While the chicken grills, combine the fresh sweet corn kernels, halved cherry tomatoes, finely chopped red onion, and chopped cilantro in a large bowl.
- Dress the Salad: Drizzle the lime juice over the corn salad, tossing gently to combine all the ingredients. Carefully fold in the diced avocado for creaminess. Season with salt and pepper to taste.
- Rest the Chicken: After grilling, remove the chicken from heat and let it rest for a few minutes to allow the juices to redistribute, ensuring moist and tender slices.
- Serve: Slice the rested chicken breasts and serve them atop the fresh sweet corn salad for a delightful meal bursting with sweet, spicy, and zesty flavors.
Notes
- Adjust the amount of hot sauce according to your preferred heat level.
- Marinating the chicken overnight will intensify the flavors even more.
- Fresh corn can be substituted with frozen corn if out of season—just thaw before use.
- For a smoky flavor, consider adding a light sprinkle of smoked paprika to the marinade.
- Leftover chicken can be refrigerated for up to 3 days and used in sandwiches or salads.
