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A vibrant spread of delicious Labor Day BBQ recipes laid out for a celebration

Grilled Honey-Soy Chicken with Corn and Feta Salad

This delicious recipe features tender chicken marinated in a sweet and savory honey-soy sauce, grilled to perfection, and served with a refreshing corn and feta salad. It’s perfect for a flavorful and easy meal.
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings 4 people
Calories 450 kcal

Equipment

  • medium bowl
  • large bowl
  • small bowl
  • whisk
  • grill

Ingredients
  

Chicken

  • 1.5 lbs boneless, skinless chicken breasts or thighs

Marinade

  • 1/4 cup olive oil
  • 1/4 cup soy sauce
  • 2 tablespoons honey or maple syrup
  • 2 cloves garlic, minced
  • 1 teaspoon onion powder
  • 1/2 teaspoon paprika
  • 1/4 teaspoon red pepper flakes optional

Salad

  • 4 ears fresh corn on the cob
  • 1 pint cherry or grape tomatoes, halved
  • 1 English cucumber, diced
  • 1/2 red onion, thinly sliced
  • 1/2 cup crumbled feta cheese
  • 1/4 cup fresh cilantro, chopped

Dressing

  • 2 tablespoons red wine vinegar
  • 3 tablespoons olive oil for dressing
  • Salt and black pepper to taste

Instructions
 

Marinate Chicken

  • Whisk together olive oil, soy sauce, honey/maple syrup, minced garlic, onion powder, paprika, and red pepper flakes in a bowl.
  • Add chicken to the marinade, ensuring it's fully coated, then cover and refrigerate for at least 4 hours or overnight.

Prepare Salad

  • Combine halved cherry tomatoes, diced cucumber, and thinly sliced red onion in a large bowl. Set aside.

Cook Corn

  • Boil corn for 5-7 minutes or grill for 10-15 minutes until tender and lightly charred.
  • Cool slightly, then cut kernels off the cob and add to the salad vegetables.

Make Dressing

  • Whisk together red wine vinegar, 3 tablespoons olive oil, salt, and black pepper in a small bowl.

Grill Chicken

  • Preheat grill to medium-high heat and lightly oil the grates.
  • Remove chicken from marinade (discarding leftover marinade) and grill for 6-8 minutes per side until cooked through (165°F/74°C).
  • Let the chicken rest for 5-10 minutes before slicing.

Assemble Salad

  • Pour dressing over the corn and vegetable mixture, then add feta cheese and cilantro.
  • Toss gently to combine.

Serve

  • Slice the grilled chicken and serve with the corn and feta salad.

Notes

For best flavor, marinate the chicken overnight. You can also bake the chicken at 400°F (200°C) for 20-25 minutes if you don't have a grill.