Hot Honey Chicken Thighs with Corn and Slaw
In the UK: Hot Honey Chicken Thighs with Sweetcorn and Slaw
- 40 mintotal time
- $3.25£2.32a serving
- 582536calories
- 4043 gprotein
Serves 4; price is an estimate. Dinner Plan is a paid weekly plan for your household and budget. You see your week before you pay.
Crisp-edged air-fried chicken thighs glazed in spicy honey butter, with buttered corn on the cob and slaw.
Ingredients
Serves 4.
- 1.5 lb boneless skinless chicken thighs
- 4 corn on the cobs
- 11 oz green cabbage, finely shredded
- 5 oz carrots, coarsely grated
- 2 oz mayonnaise
- 2 tbsp butter
- 2 tsp smoked paprika
- 1 tsp garlic powder
- 1 tbsp cornstarch
- 1 tbsp vegetable oil
- 2 tsp apple cider vinegar
- 3 tbsp honey
- 2 tbsp hot sauce
- salt, to taste
- black pepper, to taste
Contains: milk, egg, mustard. Check the label: sulfites. Always read the labels if you cook for someone with an allergy.
Method
- Toss the chicken with the smoked paprika, garlic powder, cornstarch, the vegetable oil and a good pinch of salt and black pepper. Wash your hands after handling the raw poultry.
- Heat the air fryer to 400°F. Using tongs, cook half the chicken in a single layer for 10–12 minutes, turning halfway, until crisp, browned and cooked through with no pink inside (165°F). Keep warm while you cook the rest.
- Meanwhile, cook the corn in a large pan of boiling water for 6–8 minutes, until tender, then drain. Toss the green cabbage and carrots with the mayonnaise, apple cider vinegar and a pinch of salt.
- Melt the butter with the honey and hot sauce in a small pan until bubbling. Toss the hot chicken in two-thirds of it and brush the rest over the cobs.
- Wash the tongs before using them to serve. Serve the chicken with the cobs and the slaw.
Leftovers: The chicken keeps in the fridge for 2 days; reheat until piping hot. The slaw keeps for 1 day.
Ingredients
Serves 4.
- 700 g chicken thigh fillets
- 4 corn on the cobs
- 300 g white cabbage, finely shredded
- 150 g carrots, coarsely grated
- 60 g mayonnaise
- 30 g butter
- 2 tsp smoked paprika
- 1 tsp garlic granules
- 1 tbsp cornflour
- 1 tbsp vegetable oil
- 2 tsp cider or white wine vinegar
- 3 tbsp honey
- 2 tbsp hot sauce
- salt, to taste
- black pepper, to taste
Contains: milk, egg, mustard. Check the label: sulphites. Always read the labels if you cook for someone with an allergy.
Method
- Toss the chicken with the smoked paprika, garlic granules, cornflour, the vegetable oil and a good pinch of salt and black pepper. Wash your hands after handling the raw poultry.
- Heat the air fryer to 200°C. Using tongs, cook half the chicken in a single layer for 10–12 minutes, turning halfway, until crisp, browned and cooked through with no pink inside (74°C). Keep warm while you cook the rest.
- Meanwhile, cook the corn in a large pan of boiling water for 6–8 minutes, until tender, then drain. Toss the white cabbage and carrots with the mayonnaise, cider or white wine vinegar and a pinch of salt.
- Melt the butter with the honey and hot sauce in a small pan until bubbling. Toss the hot chicken in two-thirds of it and brush the rest over the cobs.
- Wash the tongs before using them to serve. Serve the chicken with the cobs and the slaw.
Leftovers: The chicken keeps in the fridge for 2 days; reheat until piping hot. The slaw keeps for 1 day.
Nutrition per serving
| Calories | 582 |
|---|---|
| Protein | 40 g |
| Carbohydrate | 43 g |
| Fat | 30 g |
| Fiber | 6 g |
| Sodium | 565 mg |
| Calories | 536 |
|---|---|
| Protein | 43 g |
| Carbohydrate | 30 g |
| Fat | 28 g |
| Fibre | 7 g |
| Sodium | 345 mg |
Worked out from the ingredients, 443 g a serving; optional extras and salt to taste aren't counted. US and UK values differ a little because each uses that country's food data and products. US values from USDA FoodData Central.UK values from McCance and Widdowson's Composition of Foods Integrated Dataset 2021, under the Open Government Licence v3.0.
What it costs
About $3.25 a serving in the US (range $2.49–$4.31) and £2.32 in the UK (range £1.77–£3.07). That's the share of each ingredient this recipe uses; basics like oil, salt and spices aren't counted.
Prices are estimates. Item prices come from public price data where available (US: Bureau of Labor Statistics and USDA; UK: Office for National Statistics). Where that data has no match, we use our own estimate. Ranges set using Open Prices data (Open Food Facts, ODbL). Prices as of October 2026. How we estimate
Build a week around this recipe
Tell us who's eating and your budget. This recipe goes into your week with dinners picked to fit your budget, one list by aisle and its estimated total, and you see the week before you pay.
Build my week
