Go Back

Grilled Hot Honey Chicken with Sweet Corn Salad

Grilled hot honey chicken with a spicy honey-glazed finish, paired with a bright sweet corn salad. Juicy chicken is marinated, basted on the grill, and served alongside fresh, citrusy corn salad for a vibrant summer grilling meal.
Print Recipe Pin Recipe
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: 640
Ingredients Equipment Method Notes

Ingredients
  

Chicken
  • 1.5 lb chicken breasts patted dry before marinating
  • 0.25 cup honey
  • 1 tbsp hot sauce use 1–2 tbsp for mild to spicy
  • 2 tbsp olive oil
  • 0.25 salt to taste
  • 0.25 black pepper to taste
Sweet corn salad
  • 4 can (15 oz) ears corn grilled and cut from cob
  • 1 cup cherry tomatoes halved
  • 0.25 cup red onion diced
  • 0.25 cup fresh basil chopped
  • 2 tbsp lime juice
  • 2 tbsp olive oil
  • 0.25 salt to taste
  • 0.25 black pepper to taste

Equipment

  • 1 grill

Method
 

Make the hot honey marinade
  1. Mix honey, hot sauce, olive oil, salt, and black pepper until smooth to form the marinade glaze.
Marinate and grill the chicken
  1. Coat chicken breasts with the marinade, then marinate for 30 minutes to 2 hours in the refrigerator.
  2. Preheat the grill to medium-high heat, then grill chicken for 6-7 minutes per side.
  3. Baste the chicken with the marinade during grilling so the surface becomes glossy and lightly charred.
Toss the sweet corn salad
  1. For the salad, combine grilled corn, cherry tomatoes, red onion, and fresh basil in a bowl.
  2. Drizzle in lime juice and olive oil, then season with salt and black pepper and toss until evenly coated.
Serve
  1. Plate the hot honey chicken and serve it immediately with the sweet corn salad.

Notes

Pro tip: reserve a small portion of the marinade before it touches raw chicken if you want extra glaze for basting, and warm the remainder slightly for easier brushing. Refrigerate leftovers up to 3 days; the chicken can be frozen up to 2 months, while the corn salad is best fresh. For a lighter option, use half the honey (or choose hot honey with less sugar) to reduce sweetness while keeping the spicy-sweet balance.