Grilled Hot Honey Chicken Corn

Hot honey chicken cooked on the grill delivers that craveworthy sweet heat you want in the middle of summer. Pile it alongside a zesty lime corn salad and you get a vibrant and satisfying meal that never fails to impress family and friends after a long day outside or a weekend cookout.

Once I brought this to a neighborhood cookout and everybody wanted the recipe the combo of juicy spiced chicken with the crisp lime corn is now a staple at all our summer gatherings

Ingredients

• Boneless skinless chicken thighs: tender and hold up well to the grill use fresh locally sourced chicken if possible
• Olive oil: helps keep the chicken moist try a fruity extra virgin variety
• Freshly squeezed lemon juice: brightens and balances the honey and heat choose lemons that feel heavy for juicing
• Hot honey: brings gentle heat and sweetness you can buy it or add chili flakes to your favorite honey
• Freshly grated lemon zest: amplifies citrus aroma always zest before juicing
• Garlic clove, minced: deepens the flavor choose plump firm cloves
• Kosher salt and black pepper: essential for seasoning use flaky salt or cracked pepper for extra punch
• Sweet corn, cut fresh from the cob: delivers crunch and natural sweetness look for bright green husks and plump kernels
• Green onions: add bite and freshness fresher onions have crisp green tops
• Chopped fresh cilantro: gives herby depth smell for bright citrusy notes in the leaves
• Sour cream: adds creamy tang use full fat for richness
• Freshly squeezed lime juice: zippy and floral pick limes that give a little when squeezed
• Freshly grated lime zest: adds perfumed lift tiny grater holes work best
• Kosher salt and pepper (for the salad too): to season to taste

Step-by-Step Instructions

Marinate the Chicken:

Combine olive oil lemon juice hot honey lemon zest minced garlic a generous spoon of salt and black pepper in a bowl. Pour this mixture over the chicken thighs in a shallow glass dish or zip top bag ensuring each piece is coated fully. Cover and let marinate in the fridge for at least thirty minutes overnight is even better for deeper flavor.

Prepare the Grill:

Heat the grill to its highest setting. Scrub the grates with a grill brush before preheating if needed to avoid sticking. Wait until the surface is piping hot before adding the chicken.

Grill the Chicken:

Lay the marinated thighs on the hot grill and cook for five minutes on the first side. Wait until the meat lifts easily from the grill and has obvious grill lines before flipping. Flip and continue grilling five to six minutes more. Check that the thickest part of each thigh is cooked through and registers one hundred sixty five degrees Fahrenheit. Move to a plate and let rest five to ten minutes before cutting or serving this keeps the juices inside. Drizzle a little extra hot honey over the top right before serving.

Make the Corn Salad:

Cut the raw sweet corn off the cob. Add to a large bowl with green onions and chopped cilantro. In a separate small bowl whisk together the sour cream lime juice lime zest and a big pinch of salt and pepper. Pour over the corn and mix gently until every kernel is coated. Taste and adjust seasoning if you like.

Serve:

Arrange the chicken alongside a generous scoop of the lime corn salad. Spoon on a little extra hot honey if you want more heat.

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The hot honey is my favorite part I started making my own by heating regular honey with chili flakes and just a pinch of cayenne My kids love adding a little extra at the table and it makes the grilled chicken sing with flavor

Storage Tips

Keep leftover chicken in an airtight container in the fridge for up to three days. The corn salad should also be kept chilled and is best enjoyed within twenty four hours so the cilantro and onions stay crisp.

Ingredient Substitutions

If you cannot find hot honey try mixing your usual honey with a pinch of crushed red pepper or a dash of hot sauce. For the salad you can swap cilantro for flat leaf parsley or even fresh basil for different herbal notes.

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Serving Suggestions

This meal works beautifully with chilled watermelon on the side or a batch of grilled veggies. It pairs well with cold drinks and crusty bread if you want to make it a heartier spread for guests.

Cultural Note

Grilling with honey and citrus is a classic move across many cuisines. In the US both spicy hot honey and fresh corn salads are summer cookout classics. This dish brings together simple grilling traditions with just enough of a flavor twist to feel special.

Frequently Asked Questions About Recipes

→ What cut of chicken works best for this dish?

Boneless, skinless chicken thighs are preferred as they remain juicy and flavorful on the grill, but chicken breasts can be used if desired.

→ How spicy is the hot honey?

The hot honey adds a mild to moderate kick, depending on the brand. Adjust the drizzle to suit your spice preference.

→ Can the corn salad be made ahead of time?

Yes, the corn salad can be prepared a few hours in advance and kept refrigerated. Add the dressing just before serving for maximum freshness.

→ What can I use instead of fresh corn?

Frozen or canned corn can be substituted in a pinch—just thaw or drain well and pat dry before mixing with other ingredients.

→ Is this suitable for outdoor grilling?

Absolutely. Preheat your outdoor grill for the best charred flavor, or use a grill pan indoors if needed.

→ Can I add extra vegetables to the corn salad?

Diced red pepper, avocado, or chopped cucumber blend well and enhance the salad’s color and texture.