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- 4 boneless, skinless chicken thighs - 1/4 cup hot honey - 2 tablespoons olive oil - 2 cups sweet corn (fresh, frozen, or canned) - 1 red bell pepper, diced - 1/2 cup red onion, finely chopped - 1 avocado, diced - 1/4 cup cilantro, chopped - Juice of 1 lime - 1/4 teaspoon cumin - 1 teaspoon smoked paprika - 1 teaspoon garlic powder - Salt and pepper to taste When I make this dish, I love using chicken thighs. They stay juicy and tender. The hot honey adds a sweet and spicy kick. While the chicken marinates, I prepare the sweet corn salad. This salad is fresh and bright, perfect for summer meals. Each ingredient plays a role in this dish. The sweet corn gives a nice crunch. The red bell pepper adds color and sweetness. The lime juice brightens everything up. I also like to add cilantro for a fresh taste. For the seasoning, smoked paprika and garlic powder give depth to the chicken. Salt and pepper enhance the overall flavor. Follow the Full Recipe for exact amounts and steps. You’ll see how these simple ingredients create a vibrant meal that everyone will love. To start, I mix hot honey, olive oil, smoked paprika, garlic powder, salt, and pepper in a bowl. This blend gives the chicken great flavor. I take my chicken thighs and coat them well in the marinade. Then, I cover the bowl and place it in the fridge for at least 30 minutes. If I want even more flavor, I let it marinate for up to 2 hours. Next, I preheat the grill to medium-high heat, around 400°F or 200°C. This heat is perfect for getting that nice char on the chicken. Once the grill is hot, I grease the grill grates with a little oil. This step helps keep the chicken from sticking. Now comes the fun part: grilling! I take the chicken out of the marinade and place it on the hot grill. I grill each piece for 6-7 minutes on one side. Then, I flip it over and grill for another 6-7 minutes. To add extra sweetness, I brush the chicken with more hot honey in the last few minutes of grilling. The chicken should reach an internal temperature of 165°F (75°C) to be safe to eat. While the chicken grills, I prepare the sweet corn salad. In a large bowl, I combine sweet corn, diced red bell pepper, red onion, and chopped cilantro. Then, I squeeze fresh lime juice over the mix and sprinkle in some cumin. I mix everything thoroughly, making sure the flavors meld well. Just before serving, I gently fold in diced avocado to keep it fresh and intact. For the full recipe, make sure to check the detailed instructions provided earlier. Enjoy your cooking! To keep your chicken juicy, marinate it for at least 30 minutes. If you have more time, aim for up to 2 hours. This helps the flavors sink in. Grill your chicken at a medium-high temperature, around 400°F. This heat seals in the juices. Avoid flipping too often; let the chicken cook for 6-7 minutes on each side. Use a meat thermometer to check for doneness. Aim for an internal temperature of 165°F. For a pretty dish, plate the sweet corn salad first. Then, place the sliced chicken on top. Drizzle some extra hot honey for shine. Sprinkle fresh cilantro for a pop of color. Pair this dish with light beverages, like lemonade or iced tea. A crisp white wine also works well. You can serve it with crusty bread or a simple green salad to round out the meal. Want to jazz it up further? Try adding a dollop of sour cream or Greek yogurt on the chicken. A sprinkle of feta cheese can add a nice tang. You can also experiment with spices. Try adding cayenne for extra heat or smoked paprika for a deeper flavor. Different marinades, like teriyaki or barbecue, can bring unique twists to this dish. For the full recipe, check the section above. {{image_2}} You can switch up the protein for this dish. Grilled chicken breast is a great choice. It cooks quickly and tastes delicious with hot honey. You can also try shrimp. Shrimp cooks fast and absorbs flavors well. If you want a plant-based option, tofu works nicely. Just press the tofu to remove extra water. Then marinate it like the chicken. The salad is flexible. You can add different veggies to it. Cucumber adds crunch, while tomatoes bring sweetness. Think about adding roasted peppers for a smoky flavor. You can also mix in grains, like quinoa or farro. They make the salad heartier and add nutrients. Adjust the heat to your liking. You can increase hot honey for more kick. If you want it milder, use less hot honey. Another option is to use different hot sauces. Each sauce has a unique flavor, so explore until you find your favorite! After enjoying your Grilled Hot Honey Chicken with Sweet Corn Salad, store any leftovers safely. Place the chicken and salad in separate containers. This keeps flavors fresh. Use airtight containers for the best results. Label and date the containers to track freshness. Store in the fridge for up to three days. To reheat the chicken, use the oven for the best results. Preheat the oven to 350°F (175°C). Place the chicken on a baking tray and cover it with foil. This keeps it tender. Heat for about 15 to 20 minutes or until warm. For the salad, warm it gently in the microwave. Do this for a few seconds at a time. Stir and check often to avoid overcooking. You can freeze grilled chicken for later use. Wrap it tightly in plastic wrap or foil. Place it in a freezer-safe bag to prevent freezer burn. It will stay fresh for up to three months. When you’re ready to enjoy, thaw it in the fridge overnight. Reheat as mentioned above for the best taste. Yes, you can use different types of honey! Plain honey works well, but you can also try flavored options. Flavored honey adds a unique twist. For example, you could use a spicy honey for extra heat or a citrus-infused honey for brightness. Just keep in mind that flavors may change your dish's taste. To check if the chicken is done, use a meat thermometer. The internal temperature should reach 165°F (75°C). Insert the thermometer into the thickest part of the chicken. If it reads 165°F, your chicken is safe to eat. If not, grill for a few more minutes and check again. Yes, you can prepare this recipe ahead of time! Marinate the chicken and store it in the fridge for up to 2 hours. You can also make the sweet corn salad in advance. Just mix all the salad ingredients and keep it in an airtight container. Store it in the fridge for up to a day. That way, you can enjoy a flavorful meal with less work later! For the complete steps, check the Full Recipe. This blog post outlined a delicious recipe featuring grilled chicken and a fresh corn salad. You learned how to marinate the chicken and prepare the salad step-by-step. The key ingredients bring great flavors together. In conclusion, this meal is easy to make and satisfies many tastes. Feel free to experiment with proteins or spices to make it your own. Enjoy grilling and serving this tasty dish!

Grilled Hot Honey Chicken with Sweet Corn Salad

Savor the flavors of summer with this Grilled Hot Honey Chicken with Sweet Corn Salad! Juicy chicken thighs marinated in sweet and spicy hot honey are perfectly grilled, then served over a refreshing corn salad packed with veggies and lime. This recipe is easy to make and perfect for a family dinner or gathering. Get ready to impress your taste buds – click through to explore this mouthwatering recipe today!
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Ingredients
  

4 boneless, skinless chicken thighs

1/4 cup hot honey

2 tablespoons olive oil

1 teaspoon smoked paprika

1 teaspoon garlic powder

Salt and pepper to taste

2 cups sweet corn (fresh, frozen, or canned)

1 red bell pepper, diced

1/2 cup red onion, finely chopped

1/4 cup cilantro, chopped

Juice of 1 lime

1 avocado, diced

1/4 teaspoon cumin

Instructions
 

Marinate the Chicken: In a bowl, mix together the hot honey, olive oil, smoked paprika, garlic powder, salt, and pepper. Add the chicken thighs, ensuring they are well coated in the marinade. Cover and let marinate in the refrigerator for at least 30 minutes or up to 2 hours for maximum flavor.

    Prepare the Grill: Preheat the grill to medium-high heat (about 400°F or 200°C). Grease the grill grates to prevent sticking.

      Cook the Chicken: Remove the chicken from the marinade and place it on the preheated grill. Grill for 6-7 minutes on each side or until the internal temperature reaches 165°F (75°C). Brush with additional hot honey during the last few minutes of grilling for an extra glaze.

        Make the Sweet Corn Salad: While the chicken is grilling, prepare the salad. In a large bowl, combine the sweet corn, diced red bell pepper, red onion, and cilantro. Squeeze lime juice over the mixture and sprinkle with cumin, mixing thoroughly. Gently fold in the diced avocado just before serving to avoid mashing it.

          Serve: Once the chicken is grilled and juicy, remove it from the grill and let it rest for a few minutes. Slice the chicken into strips and serve it over a generous scoop of the sweet corn salad.

            Prep Time: 30 minutes | Total Time: 1 hour | Servings: 4

              - Presentation Tips: Plate the salad in a shallow bowl, nestling the sliced chicken on top. Drizzle a bit of extra hot honey and sprinkle with fresh cilantro for color.