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Grilled Hot Honey Chicken with Sweet Corn Salad

Grilled Hot Honey Chicken with Sweet Corn Salad Bliss

Delight in Grilled Hot Honey Chicken with Sweet Corn Salad, a perfect balance of sweet and spicy for summer meals.
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Prep Time 15 minutes
Cook Time 20 minutes
Marinating Time 2 hours
Total Time 2 hours 35 minutes
Servings: 4 servings
Course: Dinner
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Grilled Hot Honey Chicken Ingredients
  • 4 pieces Boneless, Skinless Chicken Breasts Can use firm tofu or tempeh for a vegetarian/vegan alternative.
  • ¼ cup Honey Can use agave syrup for a vegan version.
  • 2 tablespoons Hot Sauce Adjust to taste; can substitute with barbecue sauce.
  • 2 tablespoons Olive Oil Can substitute with avocado oil.
  • 2 tablespoons Apple Cider Vinegar White vinegar can be used as a substitute.
  • 1 teaspoon Garlic Powder Fresh minced garlic can also be used.
  • to taste Salt
  • to taste Pepper
  • 1 cup Fresh Sweet Corn Kernels Frozen corn may be used.
  • 1 cup Cherry Tomatoes Can substitute with diced bell peppers.
  • ½ cup Red Onion Shallots can be used as a milder substitute.
  • ¼ cup Fresh Cilantro Parsley can be used as a substitute.
  • 2 tablespoons Lime Juice Lemon juice is an acceptable substitute.
  • 1 medium Avocado Omit if allergic; no direct substitute for creaminess.

Equipment

  • Grill
  • Medium Bowl
  • large mixing bowl
  • Resealable Bag

Method
 

Instructions
  1. In a medium bowl, whisk together honey, hot sauce, olive oil, apple cider vinegar, garlic powder, salt, and pepper until well combined.
  2. Place the chicken breasts in a large resealable bag and cover with the marinade. Seal and refrigerate for at least 1 hour, preferably 2-4 hours.
  3. Preheat your grill to medium-high heat, around 400°F (200°C). Allow it to heat for about 10-15 minutes.
  4. Remove the chicken from the marinade and grill each breast for 6-8 minutes on each side until the internal temperature reaches at least 165°F (74°C).
  5. In a large mixing bowl, combine the corn, halved cherry tomatoes, diced red onion, and chopped cilantro. Toss gently to mix.
  6. Squeeze fresh lime juice over the salad, fold in diced avocado, and season with salt and pepper.
  7. Let the grilled chicken rest for about 5 minutes before slicing.
  8. Slice the rested chicken and serve it over the corn salad, drizzled with any leftover marinade.

Nutrition

Serving: 1servingCalories: 350kcalCarbohydrates: 28gProtein: 30gFat: 12gSaturated Fat: 2gPolyunsaturated Fat: 4gMonounsaturated Fat: 6gCholesterol: 75mgSodium: 500mgPotassium: 700mgFiber: 4gSugar: 10gVitamin A: 800IUVitamin C: 30mgCalcium: 30mgIron: 2mg

Notes

Ensure the chicken is patted dry after marinating for better grill marks. Prepare the corn salad just before serving for freshness.

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