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Grilled Hot Honey Chicken with Sweet Corn Salad

Grilled hot honey chicken glazed with a spicy honey marinade and served alongside a fresh sweet corn salad. Juicy, charred chicken gets basted on the grill, then paired with bright corn, 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: 520
Ingredients Equipment Method Notes

Ingredients
  

Chicken and hot honey marinade
  • 1.5 lb chicken breasts
  • 0.25 cup honey
  • 1.5 tbsp hot sauce Use 1–2 tablespoons to control heat.
  • 2 tbsp olive oil
  • 0.25 tsp salt To taste.
  • 0.25 tsp pepper To taste.
Sweet corn salad
  • 4 corn ears 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
  • 0.25 tsp salt To taste.
  • 0.25 tsp pepper To taste.

Equipment

  • 1 grill

Method
 

Make the spicy honey marinade
  1. In a bowl, mix honey, hot sauce, olive oil, salt, and pepper until smooth.
  2. Place chicken breasts in the bowl and coat thoroughly with the marinade.
Marinate
  1. Cover and marinate chicken for 30 minutes to 2 hours in the refrigerator, so the glaze flavor penetrates.
Grill the chicken
  1. Preheat the grill to medium-high heat (about 425°F/220°C).
  2. Grill chicken for 6-7 minutes per side, basting with the marinade during cooking until the surface is sticky and browned.
Grill the corn
  1. Grill corn ears until lightly charred, then cut the kernels from the cob into a bowl.
Make the sweet corn salad and serve
  1. In a bowl, combine grilled corn, cherry tomatoes, red onion, basil, lime juice, olive oil, salt, and pepper.
  2. Serve hot honey chicken immediately with the sweet corn salad on the side, finishing with any remaining honey drizzle if desired.

Notes

For the best heat-to-sweet balance, start with 1 tablespoon hot sauce in the marinade and adjust after tasting the glaze. Refrigerate leftover chicken and salad separately in airtight containers for up to 3 days; the chicken freezes up to 2 months (salad does not freeze well because tomatoes and basil soften). For a lighter option, use reduced-sugar honey or cut the honey to 3 tablespoons and increase lime juice to keep the flavor bright.