
This hot honey chicken on the grill with a zippy lime corn salad gets me excited every summer. The chicken turns out sticky-sweet with just enough kick, and that chilled creamy corn mix totally cools it down. Put them together and you’ve got a dinner that’s fun and super easy to love outside.
These flavors won me over that first night grilling out in the backyard, when I needed something low-effort but showy. Now it’s all my family wants whenever sweet corn is in season. Every guest leaves with a photo of my notecard so they can make it, too.
Tasty Ingredients
- Fresh cilantro: throws in that punchy, herby kick that makes it all come together
- Sweet corn kernels: sliced off the cob, pop with crunch and real sugar flavor
- Sour cream: gets things creamy, but not heavy
- Fresh lime juice and zest: brings a zesty lift to your corn salad
- Hot honey: coats the chicken in sweet and spicy shine
- Boneless skinless chicken thighs: loads more flavor than chicken breast, and they stay juicy besides
- Fresh lemon juice and zest: perks up the chicken marinade, balances out the sugar
Simple Instructions
- Finish the Corn Salad:
- Toss the corn with cilantro and sliced green onions in a big bowl. In a different bowl, stir together the sour cream, a squeeze of lime, zest, salt, and pepper till it's all blended. Pour that dressing on the corn mix and gently mix to coat everything.
- Let Your Chicken Rest:
- Take the chicken off the grill and let it chill out for 5 or 10 minutes before slicing or serving. This keeps all those good juices inside. Give it another hit of hot honey after resting if you want a bit more sweet heat on top.
- Grill the Chicken:
- Get your chicken on the hot grates and leave them for 5 minutes so you get that good char. Flip once and go another 5–6 minutes until a thermometer in the center hits 165°F. Don’t flip them over and over or you’ll miss that sticky crust.
- Fire Up the Grill:
- Crank your grill as high as it goes. Let it get super hot to make those grill lines and keep the chicken juicy inside. Scrub the grates clean so nothing sticks and you get nice sears.
- Soak the Chicken:
- Mix up oil, a fresh squeeze of lemon, hot honey, lemon zest, chopped garlic, plus salt and pepper. Pour over your chicken thighs in a bowl or a zipped-up bag. Let them hang out at least half an hour (overnight’s even better). The lemon mellows the chicken and the honey will help the glaze stick and caramelize.

Honestly, the hot honey pulls everything together. The first time I tried it, it was just what I’d thrown together with regular honey and a splash of hot sauce. Got lucky, and now I always make extra for the summer grill circuit.
Prep in Advance
The magic happens when the chicken sits in the marinade. Let it soak up the flavors for up to a full day—just keep it under 24 hours or the meat gets too soft. The lemon helps the chicken get tender as it soaks up all that honey goodness.
Corn salad holds up for several hours if you want to prep before guests arrive. The only thing—toss in the creamy dressing right before you’re ready to serve so the corn doesn’t turn soggy. If you gotta do it all ahead, just stash the corn mix and the dressing in separate covered bowls in the fridge for a few hours.
Switch It Up
You can totally change things around if you’re in the mood. Swap out the thighs for chicken breasts—just check the temp sooner so they don’t dry out. Pull them once they hit 165°F.
The corn salad’s a good spot for extras. Toss in chopped avocado, halved cherry tomatoes, or some diced peppers for a colorful boost. Not into cilantro? Go with basil or parsley. For anyone skipping dairy, try coconut cream or your favorite plant sour cream to get that smooth texture.

Fun Ways to Serve
Lay out the sliced chicken on a big plate and heap the corn salad on the side—let everybody help themselves. Pass around a bowl of extra hot honey and some lime wedges so folks can jazz things up their way.
Add a little salad with a simple lemony vinaigrette or toast up some sourdough for dipping in the plate juices. Pours of cold crisp Sauvignon Blanc or Pinot Grigio make it both chill and a little fancy for the grown-ups.
Recipe FAQs
- → How long should the chicken sit in the marinade to taste its best?
To soak up the flavors, let the chicken marinate for at least half an hour. For even better results, let it sit in the fridge overnight.
- → Can I use any kind of corn for the salad?
Fresh sweet corn works best, but if it's not available, you can easily swap it for either canned or frozen corn.
- → Is it possible to prep this dish in advance?
The chicken can marinate up to 24 hours ahead, and the salad can be made a few hours early. Just keep the salad in the fridge until it's time to eat.
- → What's hot honey, and where can I get it?
Hot honey is sweet honey with a spicy kick. It’s available in most supermarkets. Or, if you'd like, mix some honey with chili flakes or your favorite hot sauce to make your own.
- → What if I don't have a grill to cook the chicken?
No worries! A grill pan on the stovetop works fine, or bake it in the oven at 400°F until the inside reaches 165°F.
- → How do I control the spiciness of this meal?
If you want less heat, mix plain honey with the hot honey or just use less of it. To crank up the spice, add more hot honey or a dash of chili flakes.