This grilled hot honey chicken is simple and full of flavor. Paired with a bright, crunchy lime corn salad, it makes an unforgettable weeknight dinner.
I’ve got the perfect summer dinner for you tonight.
It’s easy, fast, and incredibly tasty. The chicken is marinated in a lemony hot honey dressing and finished on a hot grill. The corn salad is cool, crisp and full of fresh lime — a great foil for the warm, slightly spicy chicken.
The marinate is simple: olive oil, lemon juice and zest, hot honey, garlic, and a sprinkle of salt and pepper. Let the chicken soak up the flavors for at least 30 minutes or up to overnight. When the chicken hits the grill it gets a bit of char and a touch of heat from the honey. I like to drizzle extra hot honey over the finished chicken for a glossy, sweet-spicy finish.
To balance the warm spice, the lime corn salad is cool and bright. Sweet corn kernels are tossed with thinly sliced green onion, fresh cilantro, and a simple creamy lime dressing made from sour cream, lime juice, zest, and seasoning. It’s easy to assemble while the chicken grills and brings a refreshing contrast to the meal.
The contrast of spicy, warm chicken and cool, citrusy corn is exactly what summer dinners should be: satisfying, bright, and effortless.
Grilled Hot Honey Chicken with Lime Corn Salad
Grilled Hot Honey Chicken with Lime Corn Salad
4 people
Ingredients
Hot honey chicken
- 1 pound boneless, skinless chicken thighs
- 1/4 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 sweet corn, kernels cut from the cob
- 2 green onions, thinly sliced
- 1/4 cup chopped fresh cilantro
- 1/4 cup sour cream
- 2 tablespoons 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 the mixture over the chicken and marinate for at least 30 minutes or up to overnight.
- Preheat the grill to its highest setting. Once hot, place the chicken on the grill and cook about 5 minutes, or until the chicken easily flips. Flip and grill 5 to 6 minutes more, or until the internal temperature reaches 165°F (74°C). Let the chicken rest 5 to 10 minutes before serving. Drizzle with extra hot honey.
- To make the corn salad, combine the corn kernels, green onions, and cilantro in a bowl.
- In a smaller bowl, whisk together the sour cream, lime juice, lime zest, and a big pinch of salt and pepper. Stir the dressing into the corn until combined. Taste and adjust seasoning if needed.
- Serve the grilled hot honey chicken alongside the lime corn salad and enjoy.
This plate is life.