Spicy Glazed Chicken & Honey Butter Corn with Coleslaw & Crispy Onions

Spicy Glazed Chicken & Honey Butter Corn

with Coleslaw & Crispy Onions

Group Created with Sketch. 20 min
Carb Conscious i
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    2 Servings
  • icon-nutrition Created with Sketch. Est. 700 Cals/serving
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This flavorful dish features chicken rubbed with smoky barbecue seasonings, then glazed with tangy hot sauce, which is perfectly tempered by sides of sweet corn (coated in rich honey butter) and creamy slaw.
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fresh
ingredients
Spicy Glazed Chicken & Honey Butter Corn with Coleslaw & Crispy Onions
Title
  • 2 Boneless, Skinless Chicken Breasts
  • ½ lb Red Or Green Cabbage
  • 2 ears Of Corn
  • 2 Tbsps Sweet Pickle Relish
  • 2 Tbsps Mayonnaise
  • 2 Tbsps Butter
  • 1 Tbsp Hot Sauce
  • ⅓ cup Crispy Onions
  • 2 tsps Honey
  • 1 Tbsp Barbecue Spice Blend (Smoked Paprika, Sweet Paprika, Ground Fennel Seeds, Ground Coriander, Garlic Powder & Light Brown Sugar)
time-saving
tips & techniques
Cook & glaze the chicken
1 Cook & glaze the chicken

Remove the butter and honey from the refrigerator to bring to room temperature. Fill a large pot 3/4 of the way up with salted water; cover and heat to boiling on high. 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 a medium pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the seasoned chicken. Cook 6 to 7 minutes, or until browned. Flip and 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. Cook, frequently spooning the mixture over the chicken, 1 to 2 minutes, or until the chicken is glazed and cooked through.* Turn off the heat.

*An instant-read thermometer should register 165°F.

Make the coleslaw
2 Make the coleslaw

Meanwhile, wash and dry the cabbage; cut out and discard the core, then thinly slice the leaves. In a medium bowl, combine the sliced cabbage, pickle relish, mayonnaise, and a drizzle of olive oil; season with salt and pepper. Toss to coat. Set aside to marinate, stirring occasionally, at least 10 minutes. Taste, then season with salt and pepper if desired.

Cook the corn
3 Cook the corn

Meanwhile, remove the husks and silks from the corn. Add the corn cobs to the pot of boiling water and cook 2 to 3 minutes, or until bright yellow and slightly 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!

Tips from Home Chefs

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Cook & glaze the chicken
1 Cook & glaze the chicken

Remove the butter and honey from the refrigerator to bring to room temperature. Fill a large pot 3/4 of the way up with salted water; cover and heat to boiling on high. 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 a medium pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the seasoned chicken. Cook 6 to 7 minutes, or until browned. Flip and 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. Cook, frequently spooning the mixture over the chicken, 1 to 2 minutes, or until the chicken is glazed and cooked through.* Turn off the heat.

*An instant-read thermometer should register 165°F.

2 Make the coleslaw

Meanwhile, wash and dry the cabbage; cut out and discard the core, then thinly slice the leaves. In a medium bowl, combine the sliced cabbage, pickle relish, mayonnaise, and a drizzle of olive oil; season with salt and pepper. Toss to coat. Set aside to marinate, stirring occasionally, at least 10 minutes. Taste, then season with salt and pepper if desired.

Make the coleslaw
Cook the corn
3 Cook the corn

Meanwhile, remove the husks and silks from the corn. Add the corn cobs to the pot of boiling water and cook 2 to 3 minutes, or until bright yellow and slightly 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