Aji Verde Crush olive oil · Cayenne Crush olive oil · Chipotle olive oil · Gluten Free · Jalapeno Lime balsamic · Meat and Poultry ·Mar 26, 2024

Honey Chicken with Corn Salad

Name: Honey Chicken with Corn Salad
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
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; 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

Prep Time

30 minutes

Cook Time

15 minutes

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

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.

Honey Chicken with Corn Salad