Influencer Recipe
Hot Honey Mustard Chicken with Chopped Summer Salad
Made With:
A delicious and simple sweet and spicy glazed grilled chicken recipe served with a bright and fresh chopped summer corn and avocado salad. Recipe and Photo Credit: Mia Swinehart, MS, RDN @gatherednutrition
A delicious and simple sweet and spicy glazed grilled chicken recipe served with a bright and fresh chopped summer corn and avocado salad. Recipe and Photo Credit: Mia Swinehart, MS, RDN @gatherednutrition
Key products
![['A McCormick brand can of pure ground black pepper with a net weight of 3 ounces.']](http://www.mccormick.com/cdn/shop/files/00052100052311_H1N1-2026-04-06.jpg?v=1775481020&width=300)
![['A plate of prime rib with mashed potatoes, green beans, and gravy.']](http://www.mccormick.com/cdn/shop/files/00052100052311_HeroRecipe-2026-04-06.jpg?v=1775481020&width=300)
Instructions
Instructions
- For the Hot Honey Mustard Chicken, whisk all ingredients except the chicken in a large bowl until well blended. Add chicken; turn to coat well. Cover. Refrigerate 1 hour. Remove chicken from marinade. Discard any remaining marinade.
- Preheat grill or grill pan on medium. Grill chicken for about 6 minutes per side or until cooked through (internal temperature reaches 165°F). Set aside.
- For the Chopped Summer Salad, grill corn on grill or grill pan, about 2 to 3 minutes per side until corn begins to char. Set aside to cool, then carefully cut corn off the cob.
- Meanwhile, mix lemon juice, olive oil, Dijon Mustard, honey, garlic powder, salt and pepper in a large bowl. Add corn, bell pepper, green onions, avocado, tomatoes and feta; toss to coat.
- Serve Hot Honey Mustard Chicken with Chopped Summer Salad. Additionally, serve prepared freezer french fries, if desired.
