Description
Tender grilled chicken glazed with spiced honey, served alongside zesty lime-seasoned corn salad. This vibrant Mexican-American dish balances heat, sweetness, and herby brightness for a bold, smoky-sweet flavor.
Ingredients
4 bone-in, skin-on chicken thighs
1/3 cup honey (local if possible)
1 large ear of corn (grilled or boiled)
1 large lime (for juice and zest)
1/4 cup chopped cilantro (or mint)
3 tbsp chili powder (1 tsp for marinate, 2 tbsp for honey glaze)
1/2 tsp salt
1/2 tsp black pepper
1 tbsp lime juice (salad)
1/4 cup diced red onion (salad)
Instructions
Marinate chicken: Rub thighs with 1 tsp chili powder, 1/2 tsp salt, and 1/2 tsp pepper. Chill for 30+ minutes
Preheat grill to 450°F (230°C)
Grill chicken: Skin-side down, brush with honey glaze (3 tbsp honey + 2 tbsp chili powder + 1 tbsp lime juice at high heat). Flip once and cook to 165°F (75°C)
Grill corn: Cook corn over medium heat (300°F/150°C) until charred. Cut kernels and mix with 1 tbsp lime juice, cilantro/mint, and red onion. Chill until ready to serve
Rest chicken 5 minutes before slicing
Serve with corn salad, additional lime wedges, and sliced avocado
Notes
Pat chicken dry before marinating for crispier skin
Use cast-iron pan for indoor grilling
Apply honey glaze last 2-3 minutes to prevent burning
Substitute mint for cilantro if preferred
Leftovers keep refrigerated for 2-3 days
Nutrition
- Serving Size: 1 chicken thigh and 1/4 of corn salad
- Calories: 420
- Sugar: 24g
- Sodium: 480mg
- Fat: 22g
- Saturated Fat: 6g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 38g
- Cholesterol: 120mg