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Grilled Hot Honey Chicken with Sweet Corn Salad

Hot honey chicken with a spicy-sweet glaze gets grilled until juicy, then served alongside a fresh sweet corn salad. The spicy honey coating adds sheen and flavor while the corn salad stays bright with lime, basil, and grilled corn.
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Prep Time 25 minutes
Cook Time 20 minutes
marinating 30 minutes
Total Time 1 hour 15 minutes
Servings: 4 servings
Course: Main Dish
Cuisine: American
Calories: 620
Ingredients Equipment Method Notes

Ingredients
  

Chicken
  • 1.5 lb chicken breasts Boneless, skinless for even grilling.
  • 0.25 cup honey Used to make the hot honey glaze/marinade.
  • 1.5 tbsp hot sauce Choose your heat level.
  • 2 tbsp olive oil For marinade and salad dressing.
  • 0.5 salt To season chicken and salad.
  • 0.5 pepper Freshly ground if possible.
Corn salad
  • 4 ears corn Grill until lightly charred, then cut from the cob.
  • 1 cup cherry tomatoes Halved for quick bites.
  • 0.25 cup red onion Diced small for balanced crunch.
  • 0.25 cup fresh basil Chopped; add right before serving for best aroma.
  • 2 tbsp lime juice Brighten the salad.
  • 2 tbsp olive oil Toss to coat grilled corn and vegetables.
  • 0.5 salt Season the salad.
  • 0.5 pepper Season the salad.

Equipment

  • 1 cast iron skillet
  • 1 sheet pan

Method
 

Marinate the chicken
  1. Mix honey, hot sauce, olive oil, salt, and pepper for the marinade until smooth and glossy.
  2. Add chicken breasts to the marinade and refrigerate for 30 minutes to 2 hours.
Grill hot honey chicken
  1. Preheat the grill and pat off excess marinade so it won’t burn.
  2. Grill chicken for 6-7 minutes per side, basting with the marinade during grilling, until cooked through and lightly glazed.
Make the sweet corn salad
  1. Grill the ears corn until lightly charred, then cut the kernels from the cob.
  2. Combine grilled corn, cherry tomatoes, red onion, basil, lime juice, olive oil, salt, and pepper and toss until evenly coated.
Serve
  1. Serve hot honey chicken with sweet corn salad right away, with any extra honey drizzled over the chicken and herbs on top if desired.

Notes

For best flavor, marinate on a plate or in a shallow container so the glaze coats the surface evenly; turn the chicken halfway through. Refrigerate leftovers up to 3 days—keep salad separate if possible to prevent the corn from softening. Freezing: no (corn salad texture won’t hold). Dietary swap: use chicken thighs instead of breasts for extra juiciness, or swap in a mild hot sauce to keep it less spicy.