Name: Awkward Encounter Citrus-Glazed Chicken with Charred Corn Salad
Prep time: 35 min
Total time: 35 min
Yield: 4 servings
Ingredients: 4 boneless, skinless chicken breasts (about 1.5 lbs); 1/3 cup fresh orange juice; 2 tbsp honey; 2 tbsp gluten-free soy sauce or tamari; 1 tbsp olive oil (plus more for grill); 1 tsp orange zest; 2 garlic cloves, minced; 1 tsp smoked paprika; 1/2 tsp kosher salt; 1/2 tsp black pepper; 3 ears fresh corn, husked; 1 pint cherry tomatoes, halved; 1/3 cup crumbled feta cheese; 1/4 cup fresh basil leaves, torn; 2 tbsp red wine vinegar; 1/4 cup extra-virgin olive oil (for salad); 1/2 small red onion, thinly sliced

Awkward Encounter Citrus-Glazed Chicken with Charred Corn Salad

CrushedLemon1034

Inspired by the unexpected and dramatic, this dinner channels the zing of a viral moment into a dish that’s bright, a little bit surprising, and totally delicious. Juicy chicken breasts are glazed with a sweet-tart orange and honey reduction, then grilled until glossy and caramelized for flavor and visual appeal. The charred corn and tomato salad adds summery notes, texture, and pops of color, while feta brings a creamy, savory punch. It’s a harmonious, playful meal perfect for sharing—no awkwardness required.

Ingredients

Instructions

In a small bowl, whisk together orange juice, honey, gluten-free soy sauce, 1 tbsp olive oil, orange zest, garlic, smoked paprika, salt, and pepper. Set aside half for glazing; use the rest to marinate chicken for 15 minutes.
Preheat grill (or grill pan) to medium-high and lightly oil the grates. Grill corn for 8–10 minutes, turning occasionally, until charred in spots. Let cool, then cut kernels from cobs.
Grill chicken for 5–6 minutes per side, brushing with reserved glaze during the last 2 minutes, until cooked through and glossy. Let rest 5 minutes.
In a large bowl, combine charred corn kernels, cherry tomatoes, red onion, feta, and basil. Whisk together red wine vinegar and extra-virgin olive oil; toss with salad. Season to taste with salt and pepper.
Divide salad among plates. Slice chicken and serve on top, spooning over any remaining glaze. Garnish with extra basil.