Spicy Grilled Chicken with Tomato-Cilantro Salsa & Mexican Corn Salad

Directions

1. Mix hot sauce, oil, honey, and the listed spices in a medium bowl until the marinade is smooth.
2. Toss the chicken in the marinade to coat and set it aside to marinate briefly.
3. Preheat a grill pan, outdoor grill, or skillet to medium-high heat.
4. Prepare the corn by removing the husks and silks, then snapping each ear in half.
5. Grill the corn, turning occasionally, until lightly charred, about 4–5 minutes. Transfer to a plate and let cool slightly; keep the pan handy for later.
6. Wash and dry all produce.
7. In a medium bowl, zest and juice the lime, then add the minced cilantro leaves.
8. Peel and mince the shallots and add them to the lime dressing along with the spices; reserve half of this dressing in a separate medium bowl.
9. Return the chicken to the hot pan and cook until well grilled and cooked through, about 3–4 minutes per side; place on the plate with the corn when done.
10. Quarter the tomatoes and dice the bell peppers; combine with the lime dressing in one bowl to make the tomato-cilantro salsa and set aside.
11. Over the bowl with the remaining lime dressing, shave the corn kernels from the cob, catching the juices in the bowl.
12. Add feta, yogurt, and mayonnaise to the corn dressing and mix to form the corn salad.
13. To serve, divide the chicken, corn salad, and tomato salsa among plates.