Ingredients
Method
- Whisk honey, sriracha sauce, soy sauce, lime juice, minced garlic, smoked paprika, salt, and black pepper in a medium bowl until smooth. Reserve about ⅓ cup (80 ml) of this mixture for glazing; use the remainder as marinade.
- Place chicken thighs in a large resealable bag or shallow dish. Pour the marinade over the chicken, ensuring each piece is well coated. Seal or cover and refrigerate for at least 30 minutes, or ideally 2 hours.
- Preheat your grill to medium-high. Place corn directly on the grill grates. Rotate every 2-3 minutes until all sides are charred and kernels are tender, about 10 minutes total. Remove and let cool slightly.
- Using a sharp knife, slice corn kernels off the cob into a large bowl. Add halved cherry tomatoes, finely chopped red onion, minced jalapeño (if using), chopped cilantro, olive oil, lime juice, salt, and pepper. Toss gently and taste to adjust seasoning. Set aside to meld flavors while the chicken cooks.
- Clean and oil your grill grates well to prevent sticking. Place marinated chicken thighs skin-side down. Grill for about 6-7 minutes per side, brushing every 3 minutes with the reserved honey sriracha glaze to build a sticky, caramelized coating. Cook until the chicken reaches an internal temperature of 165°F (74°C) and juices run clear.
- Remove chicken from the grill and let rest for 5 minutes before serving.
- Spoon a generous amount of the charred corn salad alongside or under the chicken thighs. Garnish with extra cilantro or a lime wedge if desired.
Nutrition
Notes
Ingredient Swap: If I'm out of sriracha, I've found that a mix of gochujang and a touch of extra honey works in a pinch; it gives a slightly