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For the Chicken
- 1 pound boneless, skinless chicken thighs
- ¼ cup olive oil
2 tablespoons hot honey - 1 teaspoon
freshly grated lemon zest - Kosher salt and freshly ground black pepper, to taste
For the Corn Salad
- 6 ears sweet corn, kernels removed from the cob
- ¼ cup
sour cream - 2 tablespoons freshly squeezed lime juice
Kosher salt and freshly ground black pepper, to taste
Method
Preparation
- In a bowl, mix together the olive oil, hot honey, lemon zest, salt, and pepper.
- Add the chicken thighs to the marinade. Let them marinate for at least 30 minutes.
Cooking
- Preheat your grill to medium-high heat.
- Grill the chicken for 6-8 minutes on each side, or until it is cooked through and has nice char marks.
Corn Salad Preparation
- In another bowl, combine the corn kernels, sour cream, lime juice, salt, and pepper.
- Gently toss the corn salad to mix everything well.
Serving
- Once the chicken is done, let it rest for a few minutes before slicing it.
- Serve the grilled hot honey chicken alongside the fresh corn salad.
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Serving:
Notes
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