Sticky Honey Paprika Chicken with Creamy Corn Salad

Name: Sticky Honey Paprika Chicken with Creamy Corn Salad
Prep time: 5 min
Cook time: 45 min
Total time: 50 min
Yield: 2 servings
Ingredients: 4 Chicken thighs; 1 tbsp Olive oil; 1 tsp Garlic powder; 1 tsp Smoked paprika; Salt; Pepper; 1–2 tbsp Honey; 2 tin Corn; 1 tbsp Olive oil; 1 tbsp Butter; 1 bunch Fresh coriander; 2 Spring onions; 1 small Jalapeño; 1 tsp Smoked paprika; 1 Lime zest; 100 g Feta or cotija cheese; Salt; 3 tbsp Mayonnaise; 2 tbsp Sour cream; 1 Garlic clove; 1 Lime juice; 1/2 tsp Smoked paprika; 1 tbsp Sriracha

Summer is so tantalisingly close I’m starting to crave light Summer dishes like this. This really couldn’t be simpler. The oven does the heavy lifting while you whip up the corn salad. It’s all so full of flavour and perfectly balanced between sweet and sticky, with a little smokiness and a little gentle heat from the jalapeño. The chicken is hot from the oven, the corn salad is cool and creamy. Really so good. This recipe is delicious with fresh corn on the cobs but a.) they are harder to find and b.) in all honesty I personally don’t normally have the energy to wrestle with a corn on the cob on a busy weeknight. Tinned corn more than does the job. I love to drain it and then pat it dry before frying in a little butter and olive oil for 5 minutes to warm through and encourage it to get a little colour. It tastes so good! If that feels like a step too far for the day you’ve had, you can just drain it and add it straight to the salad - it’s still excellent. I also love this corn salad tossed with pasta - a small shape to mimic the size of the corn and it makes the most wonderful pasta salad. That still works with the sticky chicken we use here or you can serve that as a main on another day. At this time of the year I love the lightness of using the corn salad as the main accompaniment - but if you need something more, it’s great served with rice or some garlic bread. Serve the sticky chicken thighs hot, alongside a generous heap of the creamy corn salad, with the remaining feta scattered over the top.

Margie

Prep

Cook

45m

Total

50m

Ingredients

Method

Turn cooking mode on

Step 1

Pre-heat the oven to 200C/180C fan.

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For

For the chicken:

Chicken thighs, bone-in, skin-on

tbsp

Olive oil, plus a little extra for drizzling

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Notes

You can simply use the corn straight from the tin, but getting some colour on it adds great flavour and texture. 100g feta or cotija cheese, crumbled (traditionally cotija is used, but I always use as it’s easier to find and I love feta). You can swap mayonnaise for Greek yoghurt for a lighter version.

Rice: This meal is beautifully light and fresh on its own, but if you have hungrier mouths to feed, it pairs well with a side of rice to soak up any extra honey-paprika pan juices.

Make it spicy: The paprika adds a lovely warmth without intense heat. If your family loves a spicy kick, add a pinch of cayenne pepper to the chicken, too.

Leftovers: Any leftovers keep well in a sealed container in the fridge for up to 3 days.

Make it veggie: The sweet and smoky glaze works beautifully on thick slices of halloumi too. Just add the spices to the the halloumi and then fry on both sides in a frying pan then honey for the last minute of cooking time. I would omit the feta from the corn salad, so things don’t get too salty.

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Made it?

Chicken,

Family Favourites,

Healthy-ish,

No energy to cook,

Protein Packed,

Summer,

The Oven does the Hard Work

Comments

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Jane

6 days ago

We loved this dish. The creamed corn was especially delicious

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Kim S

a month ago

Delicious, made it with breast and just as good

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Margie

a month ago

Oh that's great to know x

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Kim S

a month ago

I'm taking the corn salad with me to a bbq at the weekend as it's sooo good! Love it

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Margie

a month ago

Love to hear this! Xx

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Emma B

a month ago

We really enjoyed this. Will be making the corn as a side for bbqs all summer long.

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Bianca C

a month ago

Delicious! Perfect dinner for this heat. Definitely adding to my regular summer dishes ☀️

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Margie

a month ago

Thank you Bianca! so happy to hear this xxx

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Jennifer P

2 months ago

Would cilantro be a suitable sub if we can't find fresh coriander? Thanks!

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Margie

2 months ago

Yes absolutely - coriander and cilantro are the same! But actually thank you for this as I am going to make an effort to make sure to give the UK and US name for ingredients as I know I have a lot of readers in the US and want it to be practical for both!

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Lynn

2 months ago

I’m so excited for this new format!

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Margie

2 months ago

Yay! Me too!!!

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Sticky Honey Paprika Chicken with Creamy Corn Salad

Summer is so tantalisingly close I’m starting to crave light Summer dishes like this. This really couldn’t be simpler. The oven does the heavy lifting while you whip up the corn salad. It’s all so full of flavour and perfectly balanced between sweet and sticky, with a little smokiness and a little gentle heat from the jalapeño. The chicken is hot from the oven, the corn salad is cool and creamy. Really so good. This recipe is delicious with fresh corn on the cobs but a.) they are harder to find and b.) in all honesty I personally don’t normally have the energy to wrestle with a corn on the cob on a busy weeknight. Tinned corn more than does the job. I love to drain it and then pat it dry before frying in a little butter and olive oil for 5 minutes to warm through and encourage it to get a little colour. It tastes so good! If that feels like a step too far for the day you’ve had, you can just drain it and add it straight to the salad - it’s still excellent. I also love this corn salad tossed with pasta - a small shape to mimic the size of the corn and it makes the most wonderful pasta salad. That still works with the sticky chicken we use here or you can serve that as a main on another day. At this time of the year I love the lightness of using the corn salad as the main accompaniment - but if you need something more, it’s great served with rice or some garlic bread. Serve the sticky chicken thighs hot, alongside a generous heap of the creamy corn salad, with the remaining feta scattered over the top.

Margie

Prep

Cook

45m

Total

50m

Ingredients

Method

Turn cooking mode on

Step 1

Pre-heat the oven to 200C/180C fan.

Access all recipes now

Cook along with all of our recipes

Save your favourites and build your own collections

Access all membership benefits

Already subscribed? Log in or switch accounts.

For

For the chicken:

Chicken thighs, bone-in, skin-on

tbsp

Olive oil, plus a little extra for drizzling

Access all recipes now

Cook along with all of our recipes

Save your favourites and build your own collections

Access all membership benefits

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