Grilled Honey Lime Chicken and Corn Salsa #WhatAGrillWants
Serves: 4
For the Chicken
  • 4 (6-8 ounce) boneless skinless chicken breast, excess fat trimmed
  • 5 tbsp olive oil
  • 4 tbsp fresh lime juice
  • 3 tbsp honey
  • 2 tbsp soy sauce
  • ½ tsp salt
  • ½ tsp black pepper
  • 1 garlic clove, minced
For the Salsa
  • 2 large or 3 small ears of corn
  • 1 C tomato, chopped
  • ⅓ C fresh cilantro, chopped
  • ⅓ C red onion, chopped
  • 1 jalapeƱo, chopped
  • 1 large clove garlic, minced
  • 2 tbsp olive oil
  • 2 tbsp fresh lime juice
  • salt and pepper to taste (start with about ⅛ tsp each)
  1. In a salad dressing shaker or small bowl, combine olive oil, lime juice, soy sauce, honey, salt, pepper, and garlic. Coat chicken with half of the marinade and let sit for 20-30 minutes.
  2. While chicken is marinating, bring grill to medium to medium-high heat. Brush grate with oil. Place corn, in husks, on grill. Grill for about 7 minutes, getting a nice char on all sides. Carefully remove husks and silks (corn will be hot!), and place back on the grill for another 2-3 minutes or until lightly charred.
  3. Remove from grill to cool. Slice corn off the corn into a large bowl. Stir in tomato, cilantro, onion, and jalapeno.
  4. In a small bowl, whisk together garlic, olive oil, lime juice, salt, and pepper. Drizzle over the top of the corn mixture. Gently stir to combine. Cover and place salsa in refrigerator to allow flavors to blend while grilling the chicken.
  5. Remove chicken from marinade and place on grill. Grill for about 6-7 minutes per side or until internal temperature reaches 165 degrees F. Halfway through the cooking time, brush chicken with remaining marinade.
  6. Remove chicken from heat and allow to rest 5 minutes before slicing into pieces.
  7. Serve chicken by itself or over a bed of brown rice. Top with corn salsa.
Recipe by A Kitchen Addiction at