Grilled Hot Honey Chicken (Print)

Tender grilled chicken glazed in spicy honey meets sweet corn salad with avocado, tomatoes, and fresh herbs.

# What You Need:

→ Hot Honey Chicken

01 - 4 boneless skinless chicken breasts (about 1.5 lbs)
02 - 2 tbsp olive oil
03 - 1 tsp kosher salt
04 - ½ tsp freshly ground black pepper
05 - ½ tsp smoked paprika
06 - ½ tsp garlic powder
07 - ⅓ cup honey
08 - 1–2 tbsp hot sauce (such as Franks RedHot)
09 - 1 tbsp apple cider vinegar

→ Sweet Corn Salad

10 - 3 ears fresh corn kernels cut from cob (or 2 cups frozen corn thawed)
11 - 1 cup cherry tomatoes halved
12 - ½ small red onion finely diced
13 - 1 avocado diced
14 - ¼ cup fresh cilantro chopped
15 - ¼ cup fresh basil chopped
16 - Juice of 1 lime
17 - 2 tbsp olive oil
18 - ½ tsp kosher salt
19 - ¼ tsp freshly ground black pepper

# How To Make It:

01 - Preheat grill to medium-high heat about 400°F.
02 - In a small bowl mix honey hot sauce and apple cider vinegar to make the hot honey glaze. Set aside.
03 - Pat chicken breasts dry. Rub with olive oil salt pepper smoked paprika and garlic powder.
04 - Grill the chicken for 5–7 minutes per side or until the internal temperature reaches 165°F. In the last 2 minutes brush generously with the hot honey glaze on both sides. Remove from grill and let rest.
05 - If using fresh corn grill or char the kernels in a dry skillet over high heat for 2–3 minutes until slightly golden for extra flavor.
06 - In a large bowl combine corn cherry tomatoes red onion avocado cilantro and basil. Drizzle with lime juice and olive oil. Season with salt and pepper. Gently toss to coat.
07 - Slice the grilled chicken and serve over the sweet corn salad. Drizzle with extra hot honey if desired.

# Expert Advice:

01 -
  • The hot honey glaze creates this sticky caramelized exterior that people will ask you about
  • The corn salad balances everything with bright fresh flavors that scream summer
  • Ready in under 45 minutes but tastes like something from a restaurant
02 -
  • Let the chicken rest 5 minutes after grilling so all those juices stay inside instead of running onto your cutting board
  • Brush the glaze on only in the last 2 minutes or the honey will burn before the chicken cooks through
  • The corn salad actually gets better after 15 minutes, so feel free to make it first while the grill heats up
03 -
  • Use silicone basting brush—it cleans so much easier than traditional bristle brushes with sticky honey
  • If your grill has hot spots, move chicken around so pieces cook evenly without burning
  • Let leftovers come to room temperature before eating—the texture is infinitely better than cold from the fridge

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