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Grilled Hot Honey Chicken with Sweet Corn Salad

Grilled hot honey chicken with a spicy-sweet glaze and juicy charred edges, paired with a fresh sweet corn salad. The chicken is marinated, grilled, and basted for sticky honey flavor, then served with bright tomatoes, basil, and lime.
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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: 640
Ingredients Equipment Method Notes

Ingredients
  

Chicken
  • 1.5 lb chicken breasts
  • 0.25 cup honey
  • 1 tbsp hot sauce Use 1–2 tbsp to control heat.
  • 2 tbsp olive oil
  • 0.25 salt To taste.
  • 0.25 pepper To taste.
Corn salad
  • 4 ear corn Grill 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 pepper To taste.

Equipment

  • 1 grill

Method
 

Make the hot honey marinade
  1. In a bowl, mix honey, hot sauce, olive oil, salt, and pepper until glossy and uniform. Visual cue: it should look like a smooth amber glaze.
Marinate and grill the chicken
  1. Coat the chicken breasts with the marinade, then let them marinate for 30 minutes to 2 hours in the refrigerator. Visual cue: the surface will look darker and sticky as it sits.
  2. Preheat the grill to 450°F. Place the chicken on the hot grill and cook for 6-7 minutes per side.
  3. Baste the chicken with the marinade during grilling as it cooks. Visual cue: the glaze will bubble slightly and caramelize at the edges.
Assemble the sweet corn salad
  1. Combine grilled corn, cherry tomatoes, red onion, basil, lime juice, olive oil, salt, and pepper. Visual cue: the salad will look colorful with green, red, and golden corn.
Serve
  1. Serve the hot honey chicken immediately with the sweet corn salad. Visual cue: drizzle extra honey-glaze from the plate so the chicken and salad look vibrant.

Notes

Marinate longer only if you can keep the chicken refrigerated; for best flavor and texture, aim for 30 minutes to 1 hour. Store leftover chicken and corn salad separately in airtight containers in the fridge for up to 3 days; freeze chicken only (corn salad is best fresh) for up to 2 months. For a lower-sugar option, use a hot sauce with no added sugar and choose a sugar-free honey substitute in the marinade.