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Flavorful Grilled Honey Lime Chicken Thighs Recipe with Easy Avocado Corn Salsa

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Juicy grilled chicken thighs marinated in a honey-lime blend paired with a fresh, creamy avocado corn salsa. A quick, easy, and flavorful meal perfect for summer gatherings or weeknight dinners.

Ingredients

Scale
  • 6 bone-in, skin-on chicken thighs (about 2 pounds / 900g)
  • 1/4 cup honey
  • 1/4 cup freshly squeezed lime juice (about 2–3 limes)
  • 2 cloves garlic, minced
  • 1 teaspoon ground cumin
  • 1/2 teaspoon smoked paprika
  • Salt and black pepper to taste
  • 2 tablespoons olive oil
  • 1 cup fresh or frozen corn kernels (thawed if frozen)
  • 1 ripe avocado, diced
  • 1/2 small red onion, finely chopped
  • 1/2 cup cherry tomatoes, quartered
  • 1/4 cup fresh cilantro, chopped (optional)
  • 1 tablespoon fresh lime juice
  • Salt and pepper to taste

Instructions

  1. Prepare the Marinade: In a medium bowl, whisk together honey, lime juice, minced garlic, cumin, smoked paprika, olive oil, salt, and pepper.
  2. Marinate the Chicken: Pat chicken thighs dry. Place in a resealable plastic bag or shallow dish and pour marinade over. Refrigerate for at least 30 minutes, ideally 2 hours, but no more than 6 hours.
  3. Preheat the Grill: Heat grill or grill pan to medium-high (about 400°F / 200°C). Oil grates lightly if using a grill.
  4. Grill the Chicken: Remove chicken from marinade, letting excess drip off. Place skin-side down on grill. Grill 6-7 minutes per side until golden-brown and internal temperature reaches 165°F (74°C).
  5. Rest the Chicken: Transfer to a plate and let rest for 5 minutes.
  6. Make the Avocado Corn Salsa: Combine corn, avocado, red onion, cherry tomatoes, cilantro, lime juice, salt, and pepper in a bowl. Toss gently to combine.
  7. Serve: Plate grilled chicken thighs with a scoop of avocado corn salsa on top or on the side.

Notes

Pat chicken dry before marinating to ensure crispy skin. Flip chicken only once during grilling to develop a golden crust. Watch for flare-ups and move chicken to cooler spots if needed. Use a meat thermometer to ensure chicken reaches 165°F (74°C). Prepare salsa last to avoid avocado browning. Leftovers keep well for up to 3 days; store salsa separately and reheat chicken gently to maintain skin crispness.

Nutrition

Keywords: grilled chicken, honey lime chicken, avocado corn salsa, summer recipe, easy dinner, gluten-free, dairy-free, weeknight meal

Find it online: https://fizzlefork.com/flavorful-grilled-honey-lime-chicken-thighs-recipe-with-easy-avocado-corn-salsa/