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This grilled hot honey chicken is a perfect meal for anyone looking to combine sweet and spicy flavors with the smoky charm of the grill. It is great for a weekend cookout or when you want something that feels special but comes together easily.
I discovered this recipe when I was craving something with a little heat but also sweetness. It became my go to recipe for summer dinners with friends.
Ingredients
- Chicken thighs boneless and skinless: provide juicy meat that grills well and absorbs marinade flavors
- Olive oil: helps the spices stick and keeps the chicken moist when grilling
- Garlic powder: adds subtle savory notes without the intensity of fresh garlic
- Smoked paprika: delivers depth and a smoky undertone essential for grill-inspired dishes
- Salt: brings out flavors and balances the heat and sweetness
- Black pepper: adds mild sharpness to complement the paprika
- Hot honey: gives the perfect blend of heat and sweetness look for a high-quality artisanal brand for the best flavor
- Fresh corn on the cob: grilled for natural sweetness and a bit of char that pairs perfectly with the chicken
- Cherry tomatoes: add brightness and freshness to the salad
- Red onion: gives a mild crunch and a touch of pungency
- Cilantro: adds a bright herbal note choose fresh vibrant leaves
- Lime juice: provides acidity that livens up the salad and balances sweetness
- Feta cheese: crumbled for a creamy salty contrast in the salad
Instructions
- Preheat Your Equipment:
- Heat your grill to medium-high heat. If cooking indoors use a heavy grill pan over medium-high heat so the chicken gets good sear marks and cooks evenly.
- Combine Ingredients:
- In a bowl whisk together olive oil garlic powder smoked paprika salt and black pepper. Add chicken thighs and toss to coat evenly. Let the chicken marinate at least 30 minutes if time allows to enhance flavor.
- Prepare Your Cooking Vessel:
- Lightly oil the grill grates or the surface of your grill pan. This prevents the chicken and corn from sticking and helps get even searing.
- Assemble the Dish:
- Place the seasoned chicken on the preheated grill. At the same time put the corn directly on the grates to char. Turn the corn occasionally so all sides get blistered and smoky.
- Cook to Perfection:
- Grill the chicken about 6 to 7 minutes on each side until the internal temperature reaches 165 Fahrenheit and you see nice grill marks. Grill the corn until slightly charred on all sides then remove from heat and cut kernels off the cob.
- Finishing Touches:
- In a bowl combine the grilled corn kernels cherry tomatoes diced red onion chopped cilantro lime juice and crumbled feta cheese. Warm the hot honey slightly and brush onto the chicken during the last 1 to 2 minutes of grilling to create a glossy spicy sweet glaze without burning.
- Serve and Enjoy:
- Plate the glazed chicken with a generous scoop of the sweet corn salad. Garnish with extra cilantro and lime wedges serve immediately while everything is warm.
I love the combination of smoky paprika and honey with a touch of heat from the hot honey it always surprises guests in the best way. One summer afternoon I grilled this for my family and watching everyone go back for seconds reminded me why food brings us all together.
Storage Tips
Store leftover grilled chicken in an airtight container in the refrigerator for up to three days. Keep the corn salad separate to preserve freshness. Reheat chicken gently on the grill or in a pan to avoid drying out.
Ingredient Swaps
Chicken breasts can be used but may dry out quicker so watch cooking time carefully. If you cannot find hot honey mix honey with a pinch of cayenne or chili flakes for a homemade version. Use cotija cheese instead of feta for a slightly different but still salty finish.
Serving Ideas
Serve over a bed of rice or quinoa to make it a heartier meal. Add avocado slices or a dollop of sour cream for creaminess. This chicken also shines on warm tortillas for an easy taco night.
Seasonal Twists
Swap fresh corn for frozen grilled corn when out of season to enjoy the flavors year-round. Add diced mango or pineapple to the salad for tropical sweetness in summer months. Roast sweet potatoes on the side for autumn-inspired colors and flavors.
This grilled hot honey chicken is a crowd-pleaser with a perfect balance of flavors and a simple process that anyone can master.
Frequently Asked Recipe Questions
- → What cut of chicken works best for this dish?
Boneless, skinless chicken thighs are ideal as they stay juicy and absorb the marinade flavors well during grilling.
- → How should I prevent the chicken from sticking to the grill?
Lightly oil the grill grates before cooking and brush the chicken with olive oil to help create a non-stick surface.
- → Can I use fresh honey instead of hot honey?
Yes, using fresh honey will provide sweetness without the spicy kick. You can add a pinch of chili flakes if you want mild heat.
- → What is the best way to grill the corn for this dish?
Place ears of corn directly on medium-high grill grates, turning occasionally until they develop even char marks and a smoky flavor.
- → How do I know when the chicken is fully cooked?
Cook the chicken until it reaches an internal temperature of 165°F, and grill marks appear on both sides for best flavor and safety.
- → Can the grilled corn salad be made ahead?
Yes, the corn salad can be prepared ahead and chilled briefly. Add the lime juice and feta just before serving to keep it fresh.