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Flavorful Grilled Honey Mustard Chicken Recipe with Easy Fresh Corn Salad

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A quick and easy grilled chicken recipe featuring a tangy-sweet honey mustard glaze paired with a fresh, crisp corn salad that balances richness with vibrant flavors.

Ingredients

Scale
  • 4 boneless, skinless chicken breasts (6–8 oz / 170–225 g each)
  • ¼ cup (85 g) honey (preferably raw, local)
  • 3 tablespoons Dijon mustard
  • 1 tablespoon apple cider vinegar
  • 2 tablespoons extra virgin olive oil (for marinade)
  • 2 cloves garlic, minced
  • 1 teaspoon salt
  • ½ teaspoon freshly ground black pepper
  • Kernels from 3 ears fresh corn (or frozen corn as substitute)
  • 1 small red bell pepper, diced
  • 2 green onions, thinly sliced
  • A small handful fresh cilantro or parsley, chopped (optional)
  • Juice from 1 lime
  • 1 tablespoon olive oil (for salad)
  • Salt and pepper to taste

Instructions

  1. Prepare the marinade by whisking together honey, Dijon mustard, apple cider vinegar, olive oil, minced garlic, salt, and black pepper in a medium bowl until smooth.
  2. Place chicken breasts in a shallow dish or zip-top bag and pour marinade over them, turning to coat evenly. Cover and refrigerate for at least 20 minutes, up to 2 hours.
  3. Preheat grill or grill pan to medium-high heat (about 400°F / 205°C). Lightly oil the grill grates to prevent sticking.
  4. Remove chicken from marinade, letting excess drip off. Grill chicken 6-7 minutes per side, brushing occasionally with leftover marinade. Cook until internal temperature reaches 165°F (74°C) and juices run clear.
  5. Transfer chicken to a plate and tent loosely with foil. Let rest for 5 minutes to retain juices.
  6. While chicken rests, prepare the fresh corn salad by combining corn kernels, diced red bell pepper, sliced green onions, chopped cilantro or parsley, lime juice, olive oil, salt, and pepper in a bowl. Toss to combine.
  7. Slice the rested chicken if desired and serve alongside a generous scoop of fresh corn salad.

Notes

Keep grill temperature medium-high to avoid burning the honey glaze. Use tongs to flip chicken gently to retain juices. Save some marinade before adding raw chicken to brush on during grilling. Let chicken rest 5 minutes after grilling for juiciness. Fresh corn is preferred for salad but frozen works well if thawed and patted dry. The corn salad can be made ahead and tastes better after a few hours in the fridge.

Nutrition

Keywords: grilled chicken, honey mustard chicken, fresh corn salad, easy dinner, summer recipe, quick meal, gluten-free, healthy chicken

Find it online: https://flurpchef.com/flavorful-grilled-honey-mustard-chicken-recipe-with-easy-fresh-corn-salad/