Honey Chicken with Corn Salad
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Honey Chicken with Corn Salad
Category
Meat and Poultry
Prep Time
30 minutes
Cook Time
15 minutes
Ingredients
Ingredients
- 1 pound boneless, skinless chicken thighs
- ¼ cup Fustini's Chipotle olive oil
- 2 tablespoons freshly squeezed lemon juice
- 2 tablespoons honey, plus more for drizzling
- 1 teaspoon freshly grated lemon zest
- 1 garlic clove, minced
- kosher salt and pepper
Corn Salad
- 6 ears of sweet corn, kernels cut from the cob
- 2 green onions, thinly sliced
- ¼ cup chopped fresh cilantro, plus more for garnish
- ¼ cup sour cream
- 2 tablespoons freshly squeezed lime juice, plus wedge for garnish
- 1 tablespoon Fustini's Jalapeno Lime balsamic
- 1 tablespoon freshly grated lime zest
- kosher salt and pepper
- fresh greens of choice
Directions
- Place the chicken in a glass dish or resealable bag. Whisk together the olive oil, lemon juice, hot honey, lemon zest, garlic and a big pinch of salt and pepper. Pour it over the chicken and marinate for at least 30 minutes or even overnight.
- Preheat the grill to the highest setting. Once hot, place the chicken on the grill and cook for 5 minutes, or until the chicken easily flips. Flip and the chicken and grill for 5 to 6 minutes more, or until the internal temperature of the chicken reaches 165 degrees F. Let the chicken rest for 5 to 10 minutes before serving. Drizzle with extra hot honey. Serve the chicken with the corn and enjoy!
- Place the corn, green onions and cilantro in a bowl. In a smaller bowl, whisk together the sour cream, lime juice, balsamic, zest, and a big pinch of salt and pepper. Stir the sour cream mixture into the corn until combined. Taste and season more if needed. Plate with fresh greens on the bottom, top with corn salad, sliced chicken and garnish with cilantro and a wedge of lime juice.
Recipe Note
For more heat, use Cayenne Crush or Aji Verde Crush olive oils. To lessen the heat, substitute the Persian Lime olive oil. Adapted from howsweeteats.com