Smoky Chicken & Honey Butter with Corn on the Cob & Cabbage Slaw
Carb Conscious

Smoky Chicken & Honey Butter

with Corn on the Cob & Cabbage Slaw

25 MIN
2 Servings
Wellness at Blue Apron
Find recipes that suit your lifestyle with our new nutritionist-approved dietary tags.
Vegetarian
Our vegetarian recipes contain no meat, poultry, fish, or seafood, but may include eggs, and animal-based dairy products, such as cheese and sour cream, as well as honey.
600 Calories Or Less
All of these delicious recipes come in at 600 calories or less per serving, ideal for those who choose to monitor their caloric intake, without sacrificing flavor. The US Food & Drug Administration recommends a 2000 calorie daily intake for the general population. The 600 calorie cap equates to 30% of total 2000 calories per day based on 3 meals per day with 200 calories remaining for snack or beverage.
WW Recommended
If you spot the WW logo next to a recipe, get excited! These recipes factor in calories, sugar, saturated fats, and protein to help guide you toward nutritious foods—while still keeping dinner satisfying and delicious. PersonalPoints™ are assigned to recipes on an “as packaged” basis. To learn more about WW (formerly Weight Watchers) visit our partner’s website at WW.com.
Carb Conscious
Our Carb Conscious recipes provide a balanced approach to carbohydrate consumption by replacing refined carbohydrates from sources like white flour, rice, and cane sugar with high-fiber foods like fresh vegetables, fruits, and whole grains. Our Carb Conscious recipes have 42g or less of net carbohydrates (total carbohydrates minus dietary fiber) per serving, a 25% reduction in net carbs compared to the average Blue Apron recipe served in 2019. Due to the natural variation in size of and contribution of produce in our recipes, some recipes can be badged as Carb Conscious at 45g or less net carbs per serving.

From the Test Kitchen

To give this classic, Southern-style chicken dish a sophisticated lift, we’re quickly pickling a combination of brown and yellow mustard seeds in sugar and vinegar, then tossing them with crisp cabbage and cucumber for exciting texture and piquant flavor in our slaw. It’s the perfect partner for the sweet, rich honey butter that tops our chicken and corn.

Get Cooking
  • Nutrition
    PER SERVING
  • Calories
    510 Cals (est.)
View Full Nutrition
Nutrition Label
Download

Please note nutritional information, including ingredients and allergens, may differ from above based on your location. Location-specific nutritional information is available for viewing upon subscribing, or by logging in if you are already a subscriber.

fresh
ingredients
Smoky Chicken & Honey Butter with Corn on the Cob & Cabbage Slaw
Title
time-saving
tips & techniques
Persian Cucumber
Corn
Cabbage
Honey
Butter
Sugar
Apple Cider Vinegar
Mustard Seeds
How To: Hold a Chef's Knife
step-by-step
instructions
Cook Along Triangle Created with Sketch.
Prepare the ingredients:
1 Prepare the ingredients:

Remove the butter and honey from the refrigerator to bring to room temperature. Fill a medium pot with salted water; cover and heat to boiling on high. Wash and dry the fresh produce. Cut out and discard the core of the cabbage; medium dice the leaves. Medium dice the cucumber. Combine in a large bowl. Remove any husks and silks from the corn.

Pickle the mustard seeds & make the slaw:
2 Pickle the mustard seeds & make the slaw:

In a medium pan (nonstick, if you have one), combine the mustard seeds, sugar, vinegar, and ¼ cup of water; season with salt and pepper. Heat to boiling on high. Once boiling, cook, stirring occasionally, 1 to 2 minutes, or until thoroughly combined and the sugar has dissolved. Transfer to the bowl of diced cabbage and cucumber; stir to combine. Set aside to marinate, stirring occasionally, at least 10 minutes. Taste, then season with salt and pepper if desired. Rinse and wipe out the pan. 

Cook the chicken:
3 Cook the chicken:

While the slaw marinates, pat the chicken dry with paper towels; season on both sides with salt, pepper, and enough of the spice blend to coat (you may have extra). In the same pan, heat 1 teaspoon of olive oil on medium-high until hot. Add the seasoned chicken. Cook 6 to 7 minutes per side, or until browned and cooked through. Turn off the heat.

Cook the corn:
4 Cook the corn:

While the chicken cooks, add the prepared corn to the pot of boiling water and cook 3 to 4 minutes, or until bright yellow and slightly tender. Drain thoroughly and pat dry with paper towels.

Make the honey butter & serve your dish:
5 Make the honey butter & serve your dish:

While the corn cooks, in a bowl, combine the butter and honey (kneading the packet before opening). Season with salt and pepper. Using a fork, mash to thoroughly combine. Serve the cooked chicken with the slaw and cooked corn. Evenly top the chicken and corn with the honey butter. Enjoy! 

Tips from Home Chefs

About Blue Apron

Blue Apron delivers original, step-by-step recipes and fresh ingredients to customers nationwide. Our menus change every week, so with each delivery you learn to cook inventive new dishes with seasonal ingredients. By letting us source these hard-to-find ingredients for you, you'll get food that is fresher and cheaper than you can get at your local supermarket, and there's no waste because we only send you what you need for each recipe.

We named our company “Blue Apron” because chefs around the world wear blue aprons when they're learning to cook, and it has become a symbol of lifelong learning in cooking. We believe you're never done learning in the kitchen, so we design our menus to ensure you're always learning new cooking techniques, trying new cuisines, and using unique ingredients.

Blue Apron is a weekly subscription service with no commitment - you can skip a week or cancel at any time with a week's notice. We can't wait to cook with you!

Get This Recipe Delivered

Smoky Chicken & Honey Butter

Prepare the ingredients:
1 Prepare the ingredients:

Remove the butter and honey from the refrigerator to bring to room temperature. Fill a medium pot with salted water; cover and heat to boiling on high. Wash and dry the fresh produce. Cut out and discard the core of the cabbage; medium dice the leaves. Medium dice the cucumber. Combine in a large bowl. Remove any husks and silks from the corn.

2 Pickle the mustard seeds & make the slaw:

In a medium pan (nonstick, if you have one), combine the mustard seeds, sugar, vinegar, and ¼ cup of water; season with salt and pepper. Heat to boiling on high. Once boiling, cook, stirring occasionally, 1 to 2 minutes, or until thoroughly combined and the sugar has dissolved. Transfer to the bowl of diced cabbage and cucumber; stir to combine. Set aside to marinate, stirring occasionally, at least 10 minutes. Taste, then season with salt and pepper if desired. Rinse and wipe out the pan. 

Pickle the mustard seeds & make the slaw:
Cook the chicken:
3 Cook the chicken:

While the slaw marinates, pat the chicken dry with paper towels; season on both sides with salt, pepper, and enough of the spice blend to coat (you may have extra). In the same pan, heat 1 teaspoon of olive oil on medium-high until hot. Add the seasoned chicken. Cook 6 to 7 minutes per side, or until browned and cooked through. Turn off the heat.

4 Cook the corn:

While the chicken cooks, add the prepared corn to the pot of boiling water and cook 3 to 4 minutes, or until bright yellow and slightly tender. Drain thoroughly and pat dry with paper towels.

Cook the corn:
Make the honey butter & serve your dish:
5 Make the honey butter & serve your dish:

While the corn cooks, in a bowl, combine the butter and honey (kneading the packet before opening). Season with salt and pepper. Using a fork, mash to thoroughly combine. Serve the cooked chicken with the slaw and cooked corn. Evenly top the chicken and corn with the honey butter. Enjoy! 

Browse Steps
1 of 5