Sweet, spicy, juicy chicken meets the freshest corn salad ever
If you need a quick weeknight dinner that tastes restaurant-level without any effort, these Hot Honey Chicken Thighs with Corn Salad are your new obsession. The chicken gets golden, sticky, and perfectly spicy-sweet, and the fresh corn salad underneath cools everything down in the best way. It’s juicy, crunchy, flavourful, and takes almost no time to throw together.
This is the kind of meal you make once and immediately add to the weekly rotation.
Why You’ll Love It
- Juicy + crispy chicken thighs: Boneless thighs always deliver.
- Hot honey magic: Sweet heat caramelizes on the chicken as it cooks.
- Fresh + bright: The corn salad makes the whole dish feel light.
- Fast + simple ingredients: Pantry seasonings, corn, tomatoes, feta — done.
- Summer vibes year round: Whether you use fresh or frozen corn.
Hot Honey Chicken Thighs with Fresh Corn Salad
4
servings15
minutes20
minutes515
kcalIngredients
6 boneless skinless chicken thighs
1–2 tbsp hot honey (plus more for drizzling)
1 tsp garlic powder
1 tsp onion powder
1 tsp paprika
Salt & pepper
1 tbsp olive oil (for cooking)
1–1.5 cups corn (fresh, frozen, or canned)
1 cup cherry tomatoes, chopped
½ cup feta cheese (crumbled)
Optional: fresh cilantro, green onion, or lime juice
Directions
- Pat chicken thighs dry.
- Season both sides with garlic powder, onion powder, paprika, salt, and pepper.
- Drizzle with hot honey and rub it in so every piece is coated.
- Heat a skillet over medium-high heat with a little olive oil.
- Add the chicken thighs and cook 4–6 minutes per side until browned, caramelized, and cooked through.
- If you want extra sticky glaze, drizzle a bit more hot honey in the last minute of cooking
- In a bowl, combine: Corn, Chopped cherry tomatoes, Feta, (Optional) lime juice, cilantro, or green onion. Toss to combine
- Scoop the corn salad onto plates, top with the hot honey chicken thighs, and drizzle with a bit more hot honey because… why not?
Use bone-in thighs: Just cook longer and lower heat to avoid burning the honey.
Grill option: Grill the chicken 5–6 min per side for smoky flavour.
Add avocado: Makes the salad extra creamy.
Spice it up: Mix chili flakes into the hot honey before drizzling.
Try This Next
If you love a sweet-heat combo, try my Crispy Chili Oil Rice Salad – crunchy, fresh, and totally addicting.
Share Your Version
If you make this Crispy Rice Salad, I’d love to see it! Tag me on Instagram or TikTok (@ItsKristinsKitchen) so I can share your creations.
