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Grilled Hot Honey Chicken with Sweet Corn Salad

Grilled hot honey chicken with sweet corn salad is a vibrant summer main featuring a spicy honey glaze and a bright, citrusy corn salad. Marinate for 30 minutes to 2 hours, then grill until juicy and basting with the honey-hot sauce mixture.
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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 marinade
  • 1.5 lb chicken breasts
  • 0.25 cup honey
  • 1.5 tbsp hot sauce Use 1 tbsp for mild heat or 2 tbsp for spicier results.
  • 2 tbsp olive oil
  • 0.5 salt Season to taste for both chicken and salad.
  • 0.5 pepper Season to taste for both chicken and salad.
Corn salad
  • 4 ears corn Grill until lightly charred, then cut from the cob.
  • 1 cup cherry tomatoes Halve for bright, juicy bites.
  • 0.25 cup red onion Dice finely so it blends into every forkful.
  • 0.25 cup fresh basil Chopped; add at the end for best color.
  • 2 tbsp lime juice
  • 2 tbsp olive oil
  • 0.5 salt
  • 0.5 pepper

Equipment

  • 1 grill

Method
 

Marinate the chicken
  1. Mix honey, hot sauce, olive oil, salt, and pepper in a bowl until smooth and glossy, creating a spicy honey glaze for basting. The mixture should look evenly blended with no streaks.
  2. Add chicken breasts to the marinade and coat all sides, then cover and marinate for 30 minutes to 2 hours in the refrigerator. The chicken should look slightly darker and feel tacky from the honey.
Grill hot honey chicken
  1. Preheat the grill to medium-high heat so the surface sizzles on contact. Aim for steady heat to get grill marks without burning the honey glaze.
  2. Grill chicken for 6-7 minutes per side, basting with the marinade during grilling. Flip only once; the chicken should show clear grill marks and caramelized, sticky glaze.
Make the sweet corn salad
  1. Grill the corn and cut it from the cob once kernels are lightly charred, then let it cool slightly. The corn should be tender with golden and browned spots.
  2. Combine grilled corn, cherry tomatoes, red onion, and basil in a bowl, then drizzle in lime juice and olive oil. Toss until everything looks evenly coated and colorful.
  3. Season the salad with salt and pepper and toss again to distribute the flavor. Taste and adjust so the lime brightens every bite.
Serve
  1. Plate the hot honey chicken and spoon the sweet corn salad alongside. Finish with a light honey drizzle from the pan and serve while the chicken is hot and the salad stays fresh-looking.

Notes

Pro tip: reserve a small portion of marinade before it touches raw chicken so you can baste with clean glaze at the grill. Refrigerate leftovers in separate airtight containers for up to 3 days; the chicken and salad may lose some crunch. Freezing is not recommended for the salad, but freeze chicken (up to 2 months) and reheat gently. For a lower-sodium option, reduce added salt and rely on lime juice brightness plus pepper.