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Flavorful Smoky Honey Jalapeño Grilled Chicken Thighs Recipe with Charred Corn Salsa

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A quick and easy grilled chicken thigh recipe featuring a smoky honey jalapeño glaze paired with a fresh charred corn salsa, perfect for backyard barbecues and busy weeknights.

Ingredients

Scale
  • 6 bone-in, skin-on chicken thighs
  • 1/4 cup honey (85 g)
  • 2 tablespoons olive oil (30 ml)
  • 1 tablespoon fresh lime juice (15 ml)
  • 2 cloves garlic, minced
  • 1 fresh jalapeño, finely chopped (seeds removed for milder heat)
  • 1 teaspoon smoked paprika (2 g)
  • Salt and pepper to taste
  • 3 ears fresh corn, husked and kernels cut off
  • 1/2 cup finely diced red onion (75 g)
  • 1/4 cup chopped fresh cilantro (10 g)
  • 1 tablespoon lime juice (15 ml)
  • Olive oil for salsa drizzle
  • Optional: pinch of cayenne pepper for extra heat
  • Optional: splash of apple cider vinegar for zing in salsa

Instructions

  1. In a medium bowl, whisk together honey, olive oil, lime juice, minced garlic, chopped jalapeño, smoked paprika, salt, and pepper to make the marinade.
  2. Pat dry chicken thighs with paper towels and coat thoroughly with the marinade. Cover and refrigerate for at least 30 minutes or up to 2 hours.
  3. Heat grill or grill pan over medium-high heat. Place husked ears of corn directly on the grill and cook, turning occasionally, until kernels are charred and blackened in spots, about 8-10 minutes. Remove and let cool slightly.
  4. Cut kernels off the cob into a bowl. Add diced red onion, chopped cilantro, lime juice, a pinch of salt, and a drizzle of olive oil. Toss well and set aside.
  5. Preheat grill to medium-high heat (around 400°F / 200°C). Place marinated chicken thighs skin-side down on the grill and cook for 6-8 minutes until skin is crisp and grill marks form.
  6. Flip chicken and brush with additional honey. Continue grilling for another 6-8 minutes or until internal temperature reaches 165°F (74°C).
  7. Remove chicken from grill and let rest for 5 minutes. Serve with a generous scoop of charred corn salsa on top or on the side.

Notes

Marinate chicken for at least 30 minutes for best flavor but even 15 minutes helps. Use a meat thermometer to avoid overcooking. Keep grill temperature medium-high to prevent honey glaze from burning. Let chicken rest after grilling to keep it juicy. Char corn well for smoky sweetness in salsa. Adjust jalapeño seeds or add cayenne for desired spice level.

Nutrition

Keywords: grilled chicken, honey jalapeño chicken, smoky chicken thighs, charred corn salsa, easy grilling recipe, summer barbecue, spicy chicken, honey glaze

Find it online: https://cooksybite.com/flavorful-smoky-honey-jalape-n-o-grilled-chicken-thighs-recipe-with-charred-corn-salsa/