Ingredients:

  • 4 boneless, skinless chicken thighs (approx. 600g / 1.3 lbs)
  • 2 tablespoons olive oil (30 ml)
  • 2 tablespoons hot honey (plus extra for drizzling, if desired) (30 ml)
  • 1 tablespoon apple cider vinegar (15 ml)
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon cayenne pepper (adjust to taste)
  • Salt and freshly ground black pepper to taste
  • 2 ears of fresh corn, shucked
  • 1/2 red onion, finely diced (approx. 1/2 cup / 75g)
  • 1 red bell pepper, finely diced (approx. 1 cup / 150g)
  • 1/2 cup crumbled feta cheese (approx. 75g / 2.6 oz)
  • 1/4 cup chopped fresh cilantro (coriander) (loosely packed, 10g)
  • 3 tablespoons olive oil (45ml)
  • 2 tablespoons lime juice (from 1-2 limes) (30ml)
  • 1 teaspoon honey
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper

Instructions:

  1. Prepare the Chicken Marinade: In a bowl, whisk together olive oil, hot honey, apple cider vinegar, smoked paprika, garlic powder, cayenne pepper, salt, and pepper.
  2. Marinate the Chicken: Place chicken thighs in a resealable bag or container. Pour marinade over chicken, ensuring it is well coated. Marinate in the refrigerator for at least 30 minutes, or up to 4 hours.
  3. Prepare the Corn: Grill the corn on the cob over medium heat, turning occasionally, until kernels are slightly charred and tender (about 8-10 minutes). Let cool slightly, then cut the kernels off the cob. Alternatively: Boil or steam the corn.
  4. Prepare the Sweet Corn Salad: In a large bowl, combine the grilled corn kernels, red onion, red bell pepper, feta cheese, and cilantro.
  5. Make the Lime Dressing: In a small bowl, whisk together olive oil, lime juice, honey, salt, and pepper.
  6. Dress the Salad: Pour the lime dressing over the sweet corn salad and toss gently to combine.
  7. Grill the Chicken: Preheat grill to medium heat. Remove chicken from marinade (discard excess marinade). Grill chicken for 6-8 minutes per side, or until the internal temperature reaches 165°F (74°C). Ensure chicken is cooked through and no longer pink inside.
  8. Rest & Serve: Let the chicken rest for 5 minutes before slicing. Serve the Grilled Hot Honey Chicken with the sweet corn salad. Drizzle with extra hot honey, if desired.