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Savory Honey Garlic Grilled Chicken Thighs with Fresh Corn Salad

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Juicy grilled chicken thighs glazed with a sticky honey garlic sauce paired with a fresh, zesty corn salad. A quick and easy recipe perfect for summer gatherings and weeknight dinners.

Ingredients

Scale
  • 6 bone-in, skin-on chicken thighs (about 2 pounds or 900g)
  • 3 tablespoons honey
  • 4 cloves garlic, minced
  • 2 tablespoons soy sauce (low-sodium preferred)
  • 1 tablespoon apple cider vinegar
  • 1 teaspoon smoked paprika
  • Salt and pepper to taste
  • 2 tablespoons olive oil (extra virgin preferred)
  • 3 cups fresh corn kernels (about 4 ears)
  • 1/2 cup cherry tomatoes, halved
  • 1/4 cup red onion, finely diced
  • 1 jalapeño, seeded and finely chopped (optional)
  • 1/4 cup fresh cilantro, chopped
  • Juice of 1 lime
  • 1 tablespoon olive oil
  • Salt and pepper to taste

Instructions

  1. Prepare the Honey Garlic Marinade: In a bowl, whisk together honey, minced garlic, soy sauce, apple cider vinegar, smoked paprika, olive oil, salt, and pepper.
  2. Marinate the Chicken: Pat chicken thighs dry. Place in a bowl or zip-top bag and pour marinade over. Massage to coat well. Let sit at room temperature for 20 minutes or refrigerate up to 2 hours.
  3. Prepare the Fresh Corn Salad: Shuck and cut kernels off corn ears. Combine corn kernels, cherry tomatoes, red onion, jalapeño (if using), and cilantro in a bowl. Drizzle with lime juice and olive oil. Toss and season with salt and pepper. Refrigerate until serving.
  4. Preheat the Grill: Heat grill to medium-high (about 400°F or 200°C). Clean and oil grates.
  5. Grill the Chicken Thighs: Place chicken skin-side down on grill. Cook 6-7 minutes until skin crisps and grill marks form. Flip and grill other side 5-6 minutes. During last 5 minutes, baste with leftover marinade every 1-2 minutes. Cook until internal temperature reaches 165°F (74°C).
  6. Rest the Chicken: Remove from grill and let rest for 5 minutes to lock in juices.
  7. Serve: Plate chicken thighs with a generous scoop of fresh corn salad. Garnish with extra cilantro or lime wedges if desired.

Notes

Pat chicken dry before marinating for crispy skin. Brush glaze on during last minutes to avoid burning. Use a meat thermometer to ensure chicken reaches 165°F. Manage grill zones to prevent flare-ups. Rest chicken before serving to keep it juicy. Corn salad tastes better after resting in fridge for a couple hours; add cilantro just before serving.

Nutrition

Keywords: grilled chicken, honey garlic chicken, chicken thighs, fresh corn salad, summer recipe, easy dinner, backyard barbecue

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