Description
This Grilled Hot Honey Chicken with Lime Corn Salad is a flavorful and vibrant dish perfect for a quick weeknight dinner or casual gathering. Juicy grilled chicken breasts are coated in a smoky garlic and paprika rub, then glazed with a sweet and spicy hot honey sauce. Paired with a refreshing lime corn salad bursting with red bell pepper, red onion, and fresh cilantro, this recipe offers a delicious balance of heat, sweetness, and tang.
Ingredients
Scale
For the Chicken
- 4 boneless, skinless chicken breasts
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
- 1 teaspoon onion powder
- Salt and pepper, to taste
- 1/4 cup hot honey (or regular honey with a pinch of red pepper flakes)
- 1 tablespoon apple cider vinegar (optional, for tang)
- 1 tablespoon lime juice (optional)
For the Lime Corn Salad
- 3 cups corn kernels (fresh or frozen)
- 1 red bell pepper, diced
- 1/2 red onion, diced
- 1/4 cup fresh cilantro, chopped
- 1 tablespoon olive oil
- 2 tablespoons fresh lime juice
- 1 teaspoon chili powder (optional for extra spice)
- Salt and pepper, to taste
Instructions
- Prepare the Chicken: In a small bowl, combine garlic powder, smoked paprika, onion powder, salt, and pepper. Rub the chicken breasts evenly with olive oil, then coat them with the spice mixture.
- Preheat the Grill: Heat your grill to medium-high heat, ensuring it is clean and lightly oiled to prevent sticking.
- Grill the Chicken: Place the chicken breasts on the grill and cook for 5-7 minutes per side, or until the internal temperature reaches 165°F (75°C) and the chicken is cooked through with nice grill marks.
- Make the Hot Honey Glaze: In a small saucepan, gently warm the hot honey with apple cider vinegar and lime juice if using, stirring to combine. Remove from heat once blended.
- Glaze the Chicken: Brush the grilled chicken breasts with the warm hot honey glaze while still hot to allow the flavors to absorb.
- Prepare the Lime Corn Salad: In a large bowl, combine corn kernels, diced red bell pepper, diced red onion, and chopped cilantro. Drizzle with olive oil and fresh lime juice, then season with chili powder, salt, and pepper. Toss to mix well.
- Serve: Plate the glazed grilled chicken alongside the lime corn salad for a fresh, sweet, and spicy meal that’s sure to impress.
Notes
- For extra heat, add red pepper flakes to the hot honey or increase chili powder in the salad.
- Frozen corn can be used if fresh is unavailable; thaw before mixing into the salad.
- The optional apple cider vinegar and lime juice in the honey glaze add tang but can be omitted if you prefer a sweeter glaze.
- Chicken can be marinated in the spice rub for 30 minutes to 2 hours ahead to deepen flavor.
- Leftovers can be stored in the refrigerator for up to 3 days.
