Honey Garlic Grilled Chicken with Corn Salsa
A delicious combination of juicy grilled chicken glazed with a sweet and savory honey garlic marinade, topped with a fresh and colorful corn salsa. Perfect for weeknight dinners, meal prep, or summer cookouts.
Ingredients
- For the Honey Garlic Chicken
- * 4 boneless skinless chicken breasts (about 1½ pounds)
- * ¼ cup honey
- * 3 cloves garlic minced
- * 2 tablespoons soy sauce
- * 2 tablespoons olive oil
- * 1 tablespoon fresh lime juice
- * 1 teaspoon paprika
- * ½ teaspoon salt
- * ½ teaspoon black pepper
- ### For the Corn Salsa
- * 2 cups corn kernels fresh, grilled, or thawed frozen
- * 1 cup cherry tomatoes halved
- * ½ cup diced red onion
- * 1 jalapeño seeded and finely diced
- * 1 avocado diced
- * ¼ cup chopped fresh cilantro
- * 2 tablespoons fresh lime juice
- * 1 tablespoon olive oil
- * ¼ teaspoon salt
- * ¼ teaspoon black pepper
Instructions
- In a medium bowl, whisk together the honey, garlic, soy sauce, olive oil, lime juice, paprika, salt, and pepper.
- Place the chicken in a resealable bag or shallow dish and pour the marinade over it. Refrigerate for at least 30 minutes, or up to 8 hours.
- Preheat the grill to medium-high heat and lightly oil the grates.
- Remove the chicken from the marinade, allowing excess marinade to drip off.
- Grill the chicken for 5–7 minutes per side, or until the internal temperature reaches 165°F (74°C).
- Transfer the chicken to a plate and let it rest for 5 minutes.
- While the chicken rests, combine the corn, cherry tomatoes, red onion, jalapeño, avocado, cilantro, lime juice, olive oil, salt, and pepper in a large bowl. Toss gently.
- Slice or serve the chicken whole and top generously with the corn salsa.
- Garnish with extra cilantro and lime wedges if desired.
Notes
* **Ingredient Swaps:** Use boneless chicken thighs for extra juiciness. Substitute lemon juice for lime if needed. Add black beans or diced mango to the salsa for extra flavor.
* **Cooking Tips:** Avoid grilling over very high heat since the honey glaze can burn quickly. Turn the chicken only once for the best grill marks.
* **Storage Tips:** Store cooked chicken and salsa separately in airtight containers in the refrigerator for up to 3 days.
* **Make-Ahead Tips:** Marinate the chicken the night before and prepare the salsa ingredients (except avocado) several hours in advance. Add the avocado just before serving.
* **Texture & Flavor Notes:** Allow the chicken to rest before slicing to keep it juicy, and adjust the salsa with extra lime juice or salt to brighten the flavors before serving. ## Nutrition *Nutrition information is estimated per serving.* * **Calories:** 435
* **Protein:** 37g
* **Carbohydrates:** 24g
* **Fat:** 21g
* **Saturated Fat:** 4g
* **Fiber:** 4g
* **Sugar:** 18g
* **Sodium:** 720mg
* **Cooking Tips:** Avoid grilling over very high heat since the honey glaze can burn quickly. Turn the chicken only once for the best grill marks.
* **Storage Tips:** Store cooked chicken and salsa separately in airtight containers in the refrigerator for up to 3 days.
* **Make-Ahead Tips:** Marinate the chicken the night before and prepare the salsa ingredients (except avocado) several hours in advance. Add the avocado just before serving.
* **Texture & Flavor Notes:** Allow the chicken to rest before slicing to keep it juicy, and adjust the salsa with extra lime juice or salt to brighten the flavors before serving. ## Nutrition *Nutrition information is estimated per serving.* * **Calories:** 435
* **Protein:** 37g
* **Carbohydrates:** 24g
* **Fat:** 21g
* **Saturated Fat:** 4g
* **Fiber:** 4g
* **Sugar:** 18g
* **Sodium:** 720mg