Go Back

Delicious Honey BBQ Chicken with Zesty Corn Salad

A delightful dish featuring tender chicken glazed with honey BBQ sauce and accompanied by a refreshing corn salad.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 450
Ingredients Method Notes

Ingredients
  

For the Chicken
  • 4 pieces chicken thighs (bone-in and skin-on for extra flavor)
  • 1/2 cup honey make sure it's halal-certified
  • 1/2 cup BBQ sauce (halal-certified)
  • 2 tablespoons olive oil
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • Salt and pepper to taste
For the Zesty Corn Salad
  • 2 cups fresh corn (or canned, drained)
  • 1 piece red bell pepper, diced
  • 1 piece green bell pepper, diced
  • 1/4 cup red onion, finely chopped
  • 1 tablespoon fresh cilantro, chopped
  • 2 tablespoons lime juice
  • Salt and pepper to taste

Method
 

Preparation
  1. Preheat your oven to 375°F (190°C).
  2. In a small bowl, mix the honey, BBQ sauce, garlic powder, onion powder, salt, and pepper to create a glaze.
  3. Rub the chicken thighs with olive oil and season them with salt and pepper.
Coat the Chicken
  1. Warm the honey BBQ mixture slightly until it’s easy to pour.
  2. Add the chicken thighs to a baking dish and pour the honey BBQ glaze over them, ensuring they are well-coated.
Bake the Chicken
  1. Bake in the preheated oven for approximately 30 minutes or until the chicken reaches an internal temperature of 165°F (75°C).
  2. Baste the chicken halfway through for extra glaze.
Make the Zesty Corn Salad
  1. While the chicken is baking, mix the fresh corn, diced bell peppers, onion, and cilantro in a large bowl.
  2. Drizzle with lime juice and season with salt and pepper to taste. Toss gently until combined.
Serve
  1. Once the chicken is done baking, let it rest for a few minutes before serving alongside the refreshing corn salad.
  2. Enjoy the harmonious blend of flavors!

Notes

If you have leftovers, store them in an airtight container in the refrigerator for up to 3 days or freeze for up to 2 months. Reheat gently in the oven or stovetop.