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Grilled Hot Honey Chicken with Sweet Corn Salad

Grilled hot honey chicken with a sticky spicy-sweet glaze, served alongside a bright, fresh corn salad with lime and basil. Marinated chicken stays juicy on the grill, then tops a colorful summer salad with grilled corn and cherry tomatoes.
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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: 650
Ingredients Equipment Method Notes

Ingredients
  

Chicken and hot honey marinade
  • 1.5 lb chicken breasts
  • 0.25 cup honey
  • 1 tbsp hot sauce Use 1 tbsp for mild heat or up to 2 tbsp for hotter flavor.
  • 2 tbsp olive oil
  • 1 Salt
  • 1 pepper
Sweet corn salad
  • 4 corn ears Grill until lightly charred, then cut from the cob.
  • 1 cup cherry tomatoes Halve before mixing.
  • 0.25 cup red onion Dice finely.
  • 0.25 cup fresh basil Chopped.
  • 2 tbsp lime juice
  • 2 tbsp olive oil For the salad dressing.
  • 1 Salt
  • 1 pepper

Equipment

  • 1 grill

Method
 

Make the hot honey marinade
  1. In a bowl, mix honey, hot sauce, olive oil, salt, and pepper until the honey loosens and becomes glossy.
  2. Set the bowl aside so the marinade can coat the chicken evenly during marinating.
Marinate the chicken
  1. Add chicken breasts to the marinade and turn to coat all sides, then cover and refrigerate for 30 minutes to 2 hours.
  2. During resting, let the chicken come back to room temperature for about 10 minutes before grilling for more even cook time.
Grill the chicken
  1. Preheat the grill to medium-high heat and oil the grates lightly so the chicken releases cleanly.
  2. Place chicken on the grill and cook for 6-7 minutes per side, basting with the marinade during cooking until the outside is caramelized and char-kissed.
  3. Check doneness and rest the chicken briefly on a plate so juices settle before serving.
Make the sweet corn salad
  1. Grill the corn ears 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, then toss until glossy and evenly coated.
Serve
  1. Slice or serve the grilled hot honey chicken hot, then top or plate alongside the sweet corn salad.
  2. Drizzle any remaining hot honey glaze from the basting over the chicken right before serving for a sticky finish.

Notes

Pro tip: keep basting with the marinade only while cooking; if your marinade touched raw chicken, bring it to a simmer before using as a finishing sauce. Store leftover chicken and salad separately in airtight containers in the fridge up to 3 days; freeze chicken only up to 2 months (salad textures won’t hold). For a gluten-free option, confirm your hot sauce contains no gluten-containing add-ins; otherwise the recipe is naturally gluten-free.