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Spicy Glazed Chicken & Honey Butter Corn
with Coleslaw & Crispy Onions
20 MIN
2 Servings
From the Test Kitchen
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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NutritionPER SERVING
-
Calories770 Cals (est.)
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fresh
ingredients
Title
-
2 Boneless, Skinless Chicken Breasts
- 2 ears Of Corn
- ½ lb Shredded Cabbage
- 2 Tbsps Sweet Pickle Relish
- 2 Tbsps Mayonnaise
- 2 Tbsps Butter
- 1 Tbsp Hot Sauce
-
⅓ cup Crispy Onions
- 1 Tbsp Honey
- 1 Tbsp Barbecue Spice Blend (Smoked Paprika, Sweet Paprika, Ground Fennel Seeds, Ground Coriander, Garlic Powder & Light Brown Sugar)
time-saving
tips & techniques
step-by-step
instructions
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.
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!
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.
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!
Tips from Home Chefs