Description
A juicy grilled chicken recipe drizzled with sweet and spicy hot honey, served alongside a refreshing corn salad.
Ingredients
Scale
- 4 pieces boneless, skinless chicken thighs
- 100 ml hot honey (about ⅓ cup)
- 30 ml olive oil (about 2 tablespoons)
- 2 ears fresh corn
- 30 g chopped cilantro (about 1 cup)
- 30 ml lime juice (about 2 tablespoons)
- Salt and pepper to taste
Instructions
- Marinate the chicken: In a bowl, combine the chicken thighs, hot honey, olive oil, salt, and pepper. Mix well to coat. Marinate for at least 30 minutes in the refrigerator.
- Prepare the corn salad: While the chicken marinates, grill the corn. Preheat the grill to medium-high. Grill the corn for about 10 minutes, turning occasionally until charred. Allow it to cool, then cut the kernels off the cob.
- Mix the salad: In a mixing bowl, combine the grilled corn, chopped cilantro, and lime juice. Season with salt and pepper to taste. Set aside.
- Grill the chicken: Preheat the grill. Place the marinated chicken on it and grill for 6–7 minutes on each side, or until the internal temperature reaches 74°C (165°F).
- Serve: Let the chicken rest for 5 minutes before slicing. Serve the grilled hot honey chicken on a platter with the corn salad alongside.
Notes
Store leftovers in an airtight container for up to 3 days in the refrigerator. Can be frozen for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 120mg