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Spicy Glazed Chicken & Honey Butter Corn

with Coleslaw & Crispy Onions

  • Group Created with Sketch.
    Time
    20 min
  • icon_serves Created with Sketch.
    Servings
    2
  • icon_cals Created with Sketch.
    Nutrition
    Est. 770 calories Group 22 Created with Sketch.
    Nutrition Label
    Download

Sweet and smoky flavors are the stars of this fuss-free weeknight dinner. Chicken rubbed with barbecue seasonings, then glazed with hot sauce and butter is perfectly tempered by corn on the cob coated in rich honey butter. Also served on the side, our cabbage slaw gets vibrant flavors and textures from creamy mayo, sweet relish, and irresistibly crispy fried onions.

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Cook & glaze the chicken:
1 Cook & glaze the chicken:

Remove the butter and honey from the refrigerator. Fill a pot large enough to fit a corn cob with salted water. Heat to boiling on high. Pat the chicken dry with paper towels. Season on both sides with salt, pepper, and half the spice blend (you will have extra). In a medium pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the seasoned chicken and cook 6 to 7 minutes on the first side, or until browned. Flip and continue to cook 5 minutes. Add half the butter, 2 tablespoons of water (carefully, as the liquid may splatter), and as much of the hot sauce as you’d like, depending on how spicy you’d like the dish to be. Continue to cook, frequently spooning the butter mixture over the chicken, 1 to 2 minutes, or until the chicken is glazed and cooked through. Turn off the heat.

Make the coleslaw:
2 Make the coleslaw:

While the chicken cooks, in a medium bowl, combine the cabbage, pickle relish, and mayonnaise. Drizzle with olive oil and season with salt and pepper; toss to coat. Set aside to marinate, stirring occasionally, at least 10 minutes. Season with salt and pepper to taste.

Cook the corn:
3 Cook the corn:

While the coleslaw marinates, remove and discard the husks and silks of the corn. Add the corn cobs to the pot of boiling water and cook 2 to 3 minutes, or until tender. Drain thoroughly and pat dry with paper towels.

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

In a bowl, combine the remaining butter and honey (kneading the packet before opening). Using a fork, mash to combine. Season with salt and pepper. Serve the glazed chicken with the coleslaw and cooked corn on the side. Evenly top the corn with the honey butter and garnish the coleslaw with the crispy onions. Enjoy!

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About Blue Apron

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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!

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Cook & glaze the chicken:
1 Cook & glaze the chicken:

Remove the butter and honey from the refrigerator. Fill a pot large enough to fit a corn cob with salted water. Heat to boiling on high. Pat the chicken dry with paper towels. Season on both sides with salt, pepper, and half the spice blend (you will have extra). In a medium pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the seasoned chicken and cook 6 to 7 minutes on the first side, or until browned. Flip and continue to cook 5 minutes. Add half the butter, 2 tablespoons of water (carefully, as the liquid may splatter), and as much of the hot sauce as you’d like, depending on how spicy you’d like the dish to be. Continue to cook, frequently spooning the butter mixture over the chicken, 1 to 2 minutes, or until the chicken is glazed and cooked through. Turn off the heat.

2 Make the coleslaw:

While the chicken cooks, in a medium bowl, combine the cabbage, pickle relish, and mayonnaise. Drizzle with olive oil and season with salt and pepper; toss to coat. Set aside to marinate, stirring occasionally, at least 10 minutes. Season with salt and pepper to taste.

Make the coleslaw:
Cook the corn:
3 Cook the corn:

While the coleslaw marinates, remove and discard the husks and silks of the corn. Add the corn cobs to the pot of boiling water and cook 2 to 3 minutes, or until tender. Drain thoroughly and pat dry with paper towels.

4 Make the honey butter & serve your dish:

In a bowl, combine the remaining butter and honey (kneading the packet before opening). Using a fork, mash to combine. Season with salt and pepper. Serve the glazed chicken with the coleslaw and cooked corn on the side. Evenly top the corn with the honey butter and garnish the coleslaw with the crispy onions. Enjoy!

Make the honey butter & serve your dish: