Spicy Honey BBQ Chicken Legs with Charred Corn and Poblano Salad

These chicken legs are anything but ordinary. Coated in a sticky, spicy honey barbecue glaze and roasted until the skin is crispy, they bring just the right amount of heat. The real scene-stealer, though, is the side: a smoky charred corn and poblano salad tossed with roasted sweet potatoes, fresh tomato and cilantro. It’s a colorful, flavorful dish that feels both familiar and exciting.

Perfect for a weeknight dinner that wants a little extra flair, this recipe balances sweet, spicy and smoky flavors in every bite. The best part? It all comes together on one sheet pan (plus a skillet), making cleanup a breeze.

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Ingredients

1 unit Sweet PotatoesView ingredient guideLike ingredientDislike ingredient

13.4 ounce CornView ingredient guideLike ingredientDislike ingredient

1 unit Roma TomatoView ingredient guideLike ingredientDislike ingredient

1 unit ShallotView ingredient guideLike ingredientDislike ingredient

1 unit LimeView ingredient guideLike ingredientDislike ingredient

1 unit Poblano PepperView ingredient guideLike ingredientDislike ingredient

0.25 ounce CilantroView ingredient guideLike ingredientDislike ingredient

16 ounce Chicken LegsView ingredient guideLike ingredientDislike ingredient

2 ounce BBQ SauceView ingredient guideLike ingredientDislike ingredient

0.75 ounce Hot HoneyView ingredient guideLike ingredientDislike ingredient

2 teaspoon Vegetable OilView ingredient guideLike ingredientDislike ingredient

1 tablespoon ButterView ingredient guideLike ingredientDislike ingredient

SaltView ingredient guideLike ingredientDislike ingredient

PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Adjust oven racks to upper and middle positions and preheat to 425°F. Wash and dry all produce. Dice sweet potato into ½-inch cubes. Drain and rinse corn. Dice tomato. Halve and peel shallot, then cut into ½-inch-thick wedges. Halve lime. Core, deseed and dice poblano. Chop cilantro.
2. Pat chicken dry with paper towels; season all over with salt and pepper. Toss sweet potato with a drizzle of oil, salt and pepper on a foil-lined baking sheet. Place seasoned chicken, skin side up, on a separate foil-lined baking sheet.
3. Place chicken on top rack and sweet potato on middle rack. Roast until chicken is cooked through and sweet potato is browned and tender, 30-35 minutes.
4. Meanwhile, melt 1 tablespoon butter in a large pan over medium-high heat. Add corn and cook, stirring occasionally, until lightly charred in spots, 5-8 minutes (if corn pops, cover pan). Season with salt and pepper. Transfer to a medium bowl. Add poblano, shallot and a drizzle of oil to the same pan over medium-high heat. Cook, stirring often, until slightly blistered, 5-6 minutes. Season with salt and pepper. Transfer to the bowl with corn.
5. In a small bowl, combine barbecue sauce, a squeeze or two of lime juice and as much hot honey as you like (start with a little and add more to taste). Remove sweet potato from oven once tender and transfer to the bowl with veggies. Heat broiler to high. Brush chicken with half the barbecue mixture (save the rest for serving). Broil until sauce is tacky and beginning to char, about 3 minutes.
6. Toss tomato, cilantro and a squeeze or two of lime into the bowl with the veggie mixture. Season with salt and pepper. Divide between plates along with chicken. Serve with reserved sauce on the side for drizzling.

Recipe Tips

FAQ

Can I use chicken thighs instead of legs?

Yes, chicken thighs work well. Adjust cooking time as needed until internal temperature reaches 165°F.

Can I make this recipe dairy-free?

Yes, substitute the butter with a dairy-free alternative like olive oil or vegan butter.

How do I store leftovers?

Store in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave.