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Grilled Hot Honey Chicken with Sweet Corn Salad

Grilled hot honey chicken with spicy-sweet honey glaze, paired with a fresh sweet corn salad loaded with grilled corn, basil, and lime. Marinate for juicy flavor, then grill until lightly charred and finish with a vibrant corn salad.
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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: 620
Ingredients Equipment Method Notes

Ingredients
  

Chicken
  • 1.5 lb chicken breasts
  • 0.25 cup honey
  • 1 tbsp hot sauce Use 1 tbsp for mild; up to 2 tbsp for more heat.
  • 2 tbsp olive oil
  • salt and pepper Season both chicken and salad.
Sweet Corn Salad
  • 4 ears corn Grill until lightly charred, then 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
  • salt and pepper Season salad to taste.

Equipment

  • 1 cast iron skillet
  • 1 sheet pan

Method
 

Make the hot honey marinade
  1. In a bowl, mix honey, hot sauce, olive oil, salt, and pepper to form a smooth marinade.
  2. Reserve any extra marinade for basting during grilling, then keep it covered until the chicken goes on the grill.
Marinate and grill the chicken
  1. Pat chicken breasts dry, then coat them thoroughly with the honey-hot sauce marinade.
  2. Marinate the chicken for 30 minutes to 2 hours in the refrigerator.
  3. Preheat the grill to high heat, then grill the chicken for 6-7 minutes per side.
  4. Baste the chicken with marinade during grilling and cook until the surface is glazed and browned.
Build the sweet corn salad
  1. Grill the corn on the cob until lightly charred, then cut the kernels from the cob.
  2. In a bowl, combine grilled corn, cherry tomatoes, red onion, basil, lime juice, olive oil, salt, and pepper.
  3. Toss until glossy and evenly mixed, then let the salad sit briefly at room temperature while the chicken rests.
Serve
  1. Plate the hot honey chicken and spoon the sweet corn salad alongside.

Notes

For best flavor, use a hot sauce you genuinely enjoy since it shows up in the honey glaze. Refrigerate leftover chicken and corn salad separately in airtight containers for up to 3 days; freeze chicken only up to 2 months (salad texture won’t hold). For a dairy-free option, keep it as written (it’s already dairy-free); for lower sugar, use less honey and a hotter hot sauce to maintain “spicy sweet” balance.