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

Spicy Glazed Chicken & Honey Butter Corn

with Coleslaw & Crispy Onions

20 MIN
2 Servings
Wellness at Blue Apron
Find recipes that suit your lifestyle with our new nutritionist-approved dietary tags.
Fri Delivery Only
Recipe only available for Friday delivery.
WW™ Approved
Our recipes that have the WW™ Mark of Wellness make vegetables the star of your meal, utilize lean proteins, keep calorie counts in mind and limit saturated fat, sodium and added sugar, and use simple, wholesome ingredients to make dinnertime a nourishing and joyful experience. Smart Point Values ® (SPVs) are assigned to recipes on an “as packaged” basis. To learn more about WW™ visit our partner’s website at WW.com.
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.
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.
Mediterranean Diet
Our Mediterranean recipes are inspired by the Mediterranean Diet, a healthy eating plan recommended in the Dietary Guidelines for Americans published jointly every five years by the US Department of Agriculture (USDA) and the Department of Health & Human Services (DHHS). This eating plan highlights the flavors and cooking styles from countries along the Mediterranean Sea, including those in Europe, the Middle East, and North Africa. These recipes showcase a wide variety of vegetables, fruits, and whole grains, as well as lean proteins and moderate portions of dairy.
Plant-Forward
Our Plant-Forward recipes are designed by our chefs to help support a flexible diet that emphasizes plant-based foods like fresh fruits and vegetables, whole grains, beans and other legumes like lentils and soy foods, and includes occasional, moderate portions of meat, poultry, fish, and seafood.
Diabetes Friendly
Our diabetes friendly offering allows you to enjoy wholesome options while adhering to the guidelines set forth by the nutrition experts at our partner at the American Diabetes Association. A recipe with this badge features non-starchy, fibrous vegetables with a limit on calories, total carbohydrates, saturated fat, added sugar and sodium. For those chefs following ADA guidelines, it is recommended that no additional salt be added to this recipe when prepared and for chefs to skip all salting steps of a recipe. See nutrition information on your current page or at blueapron.com for sodium “as packaged”. To find out more about the American Diabetes Association's guidelines visit our partner’s website www.diabetes.org.
  • with Bistro Steaks
    includes two 5.5-oz No Added Hormones, Pasture-Raised Bistro Steaks
  • with Chicken Breasts
    includes 2 No Added Hormones, Antibiotic-Free, Boneless, Skinless Chicken Breasts View recipe
  • with Bistro Steaks

    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.
    CLICK FOR RECIPE CARD

    Get Cooking

    Wellness Details

    Carb Conscious
    • Nutrition
      PER SERVING
    • Calories
      750 Cals (est.)
    View Full Nutrition
    Nutrition Label
    Download
    fresh
    ingredients
    Spicy Glazed Chicken & Honey Butter Corn with Coleslaw & Crispy Onions
    Title
    • 1 Tbsp Barbecue Spice Blend (Smoked Paprika, Sweet Paprika, Ground Fennel Seeds, Ground Coriander, Garlic Powder & Light Brown Sugar)
    • 2 Tbsps Sweet Pickle Relish
    • 2 Tbsps Mayonnaise
    • 2 Tbsps Butter
    • 1 Tbsp Hot Sauce
    • ⅓ cup Crispy Onions
    • ½ lb Red Or Green Cabbage
    • 2 ears Of Corn
    • 2 tsps Honey
    • 2 Steaks
    time-saving
    tips & techniques
    Cook & glaze the steaks
    1 Cook & glaze the steaks

    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 steaks dry with paper towels. Season on all 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 steaks. Cook, turning occasionally, 7 to 8 minutes, or until browned. 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 mixture over the steak, 1 to 2 minutes for medium-rare, or until the steaks are glazed and cooked to your desired degree of doneness.* Turn off the heat. Transfer to two plates; let rest at least 5 minutes. Cover with foil to keep warm.

    *An instant-read thermometer should register 145°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. 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 steaks 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

    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
    Cook & glaze the steaks
    1 Cook & glaze the steaks

    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 steaks dry with paper towels. Season on all 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 steaks. Cook, turning occasionally, 7 to 8 minutes, or until browned. 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 mixture over the steak, 1 to 2 minutes for medium-rare, or until the steaks are glazed and cooked to your desired degree of doneness.* Turn off the heat. Transfer to two plates; let rest at least 5 minutes. Cover with foil to keep warm.

    *An instant-read thermometer should register 145°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. 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 steaks 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
    Browse Steps
    1 of 4