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This grilled hot honey chicken with lime corn salad has become my summer staple for outdoor dinners. The sweet-spicy glaze on the juicy chicken thighs pairs perfectly with the bright, creamy corn salad for a meal that feels both indulgent and refreshing.
I first made this recipe during a backyard gathering when I needed something impressive but easy. Now my family requests it weekly during corn season, and guests always ask for the recipe before they leave.
Ingredients
- Boneless skinless chicken thighs: provide more flavor and stay juicier than breast meat when grilled
- Hot honey: creates that perfect sweet heat glaze that caramelizes beautifully
- Fresh lemon juice and zest: brighten the marinade and balance the sweetness
- Sweet corn kernels: freshly cut from the cob offer the best texture and natural sweetness
- Sour cream: creates a creamy dressing without heaviness
- Fresh lime juice and zest: add crucial brightness to the corn salad
- Fresh cilantro: brings a pop of herbaceous flavor that ties everything together
Step-by-Step Instructions
- Marinate the Chicken:
- Combine olive oil, lemon juice, hot honey, lemon zest, minced garlic, salt and pepper in a bowl. Pour over chicken thighs in a glass dish or resealable bag. Let marinate for at least 30 minutes or overnight for more flavor development. The acid in the lemon tenderizes while the honey helps create caramelization.
- Prepare the Grill:
- Preheat your grill to the highest setting. A properly hot grill is crucial for getting those beautiful char marks while keeping the chicken juicy. Clean grates thoroughly to prevent sticking and ensure proper sear marks.
- Grill the Chicken:
- Place marinated thighs on the hot grill and cook undisturbed for 5 minutes until they release easily from the grates. Flip and continue cooking another 5 to 6 minutes until internal temperature reaches 165°F. Resist the urge to flip repeatedly as this prevents proper caramelization.
- Rest the Chicken:
- Allow the chicken to rest for 5 to 10 minutes before serving or slicing. This crucial step allows juices to redistribute throughout the meat rather than running out when cut too soon. Drizzle with additional hot honey for extra flavor and visual appeal.
- Prepare the Corn Salad:
- Combine fresh corn kernels with sliced green onions and chopped cilantro in a bowl. In a separate bowl, whisk together sour cream, lime juice, lime zest, salt and pepper until smooth. Pour dressing over corn mixture and fold gently until everything is evenly coated.
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The hot honey is truly the star ingredient here. I discovered it by accident when I ran out of regular honey and added some hot sauce to compensate. That happy accident led to this beloved recipe that now appears regularly in our summer rotation.
Make Ahead Options
The chicken marinade actually improves with time, making this perfect for meal prep. You can marinate the chicken up to 24 hours before cooking for maximum flavor development. The acidity in the lemon juice will begin to break down the proteins, resulting in more tender meat. Just avoid marinating longer than a day as the texture can become mushy.
The corn salad can be assembled a few hours ahead, but I recommend adding the dressing just before serving to maintain the best texture. If you need to prepare everything completely in advance, keep the corn mixture and dressing separate, storing both covered in the refrigerator for up to 8 hours.
Customization Ideas
This recipe welcomes many variations depending on your preferences. Boneless chicken breasts can substitute for thighs, though they may require less cooking time to prevent drying out. Monitor them closely and remove when they reach 165°F internally.
For the corn salad, try adding diced avocado, cherry tomatoes, or diced bell peppers for extra color and nutrients. If cilantro isn't your preference, fresh basil or parsley make excellent substitutes. For a dairy-free version, coconut cream or a plant-based sour cream provides similar creaminess to the dressing.
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Serving Suggestions
This meal creates a beautiful presentation when served family-style. Arrange the sliced chicken on a platter with the bright corn salad alongside. A few lime wedges and a small dish of extra hot honey allow guests to adjust flavors to their preference.
For a complete meal, consider serving with a simple green salad dressed with olive oil and lemon or some grilled sourdough bread to soak up the delicious juices. A chilled crisp white wine like Sauvignon Blanc or Pinot Grigio complements these flavors beautifully for an adults-only gathering.
Frequently Asked Questions
- → How long should the chicken marinate for best flavor?
Marinate the chicken for at least 30 minutes for great flavor, but for the best results, let it marinate overnight in the refrigerator.
- → What kind of corn should I use for the salad?
Fresh sweet corn is ideal for this recipe, but if it's out of season, frozen or canned corn can also work as a substitute.
- → Can I make this dish ahead of time?
The chicken can be marinated up to a day in advance, and the corn salad can be prepared a few hours before serving. Store the salad in the fridge until ready to serve.
- → What is hot honey, and where can I find it?
Hot honey is a spiced honey with a hint of heat. You can find it at most grocery stores, or make your own by mixing honey with chili flakes or hot sauce.
- → Can I cook the chicken without a grill?
Yes, you can cook the chicken in a grill pan on the stovetop or bake it in the oven at 400°F until it reaches an internal temperature of 165°F.
- → How can I adjust the spiciness of the dish?
For less spice, reduce the amount of hot honey or mix it with regular honey. For extra heat, add more hot honey or a pinch of chili flakes.