Ingredients:

  • 1.5 lbs boneless skinless chicken breasts
  • 3 tbsp honey
  • 2 tbsp fresh lime juice
  • 2 tbsp olive oil
  • 3 cloves garlic, minced
  • 1 tsp smoked paprika
  • ½ tsp salt
  • ¼ tsp black pepper
  • 3 ears corn
  • 1 large avocado, diced
  • ¼ cup red onion, finely diced
  • ¼ cup fresh cilantro, chopped
  • 1 tbsp lime juice
  • 1 tbsp olive oil

Instructions:

  1. Pound the chicken breasts to a uniform 3/4 inch thickness to ensure they cook evenly.
  2. In a small bowl, whisk together the honey, lime juice, olive oil, garlic, paprika, salt, and pepper. Coat the chicken thoroughly and let it sit for 10 minutes at room temperature.
  3. Preheat your grill to medium-high heat. Place the chicken on the direct heat zone and grill for 5–6 minutes per side until deep grill marks appear and the meat releases easily.
  4. Move the chicken to the indirect heat zone, cover the lid, and cook for another 3–5 minutes until the internal temperature hits 165°F (74°C).
  5. Remove chicken from heat and let it rest for 5 minutes.
  6. Place corn ears directly over hot coals, rotating every 2 minutes until charred. Slice kernels off the cob and toss with avocado, red onion, cilantro, lime juice, and olive oil.