Description
A vibrant and flavorful recipe featuring juicy grilled chicken breasts or thighs brushed with spicy hot honey, served alongside a fresh and zesty lime corn salad. Perfect for summer dinners, this gluten-free main course combines smoky, sweet, and tangy elements to create a deliciously balanced meal.
Ingredients
Scale
For the Chicken
- 1 1/2 pounds boneless skinless chicken breasts or thighs
- 2 tablespoons olive oil
- 1 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup hot honey (store-bought or homemade)
For the Lime Corn Salad
- 2 cups corn kernels (fresh, grilled, or frozen and thawed)
- 1/2 cup cherry tomatoes, halved
- 1/4 cup red onion, finely diced
- 1/4 cup chopped fresh cilantro
- Juice of 1 lime
- 1 tablespoon olive oil
- Salt and pepper to taste
Instructions
- Marinate the Chicken: In a large bowl, toss the chicken with olive oil, smoked paprika, garlic powder, salt, and black pepper. Cover and refrigerate for at least 30 minutes to let the flavors meld (this step is optional but recommended for extra flavor).
- Preheat the Grill: Heat your grill or grill pan over medium-high heat to prepare for cooking the chicken.
- Grill the Chicken: Place the marinated chicken on the grill and cook for 5–7 minutes per side until fully cooked through and nicely charred on the outside.
- Glaze with Hot Honey: In the last 1–2 minutes of grilling, brush the chicken generously with hot honey. Allow it to caramelize slightly on the grill to create a delicious sticky coating.
- Rest the Chicken: Remove the chicken from the grill and let it rest for 5 minutes to allow the juices to redistribute, keeping it moist and tender.
- Prepare the Lime Corn Salad: While the chicken rests, combine corn kernels, cherry tomatoes, red onion, chopped cilantro, lime juice, olive oil, salt, and pepper in a large bowl. Toss everything together and adjust seasoning to taste.
- Serve: Slice the grilled chicken and place it over the lime corn salad. Drizzle extra hot honey on top if desired and garnish with additional cilantro and a squeeze of lime for brightness.
Notes
- To make your own hot honey, gently warm 1/4 cup honey with 1–2 teaspoons of hot sauce or red pepper flakes until combined.
- This dish pairs wonderfully with rice, quinoa, or avocado for a more filling meal.
