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Spicy Glazed Chicken & Honey Butter Corn
with Coleslaw & Crispy Onions
20 MIN
2 Servings
From the Test Kitchen
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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Dietary Information
Carb Conscious
-
NutritionPER SERVING
-
Calories700 Cals (est.)
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fresh
ingredients
Title
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2 Boneless, Skinless Chicken Breasts
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½ lb Red Or Green Cabbage
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2 ears Of Corn
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2 Tbsps Sweet Pickle Relish
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2 Tbsps Mayonnaise
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2 Tbsps Butter
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1 Tbsp Hot Sauce
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⅓ cup Crispy Onions
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2 tsps Honey
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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 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 to 7 minutes or until the chicken is glazed and cooked through.* Turn off the heat. In a small bowl, mix half the butter and as much of the hot sauce as you’d like, depending on how spicy you’d like the dish to be. Spoon the mixture over the chicken to coat.
*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.
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!
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 to 7 minutes or until the chicken is glazed and cooked through.* Turn off the heat. In a small bowl, mix half the butter and as much of the hot sauce as you’d like, depending on how spicy you’d like the dish to be. Spoon the mixture over the chicken to coat.
*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.
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!
Tips from Home Chefs