Spicy Honey BBQ Chicken Legs with Charred Corn and Poblano Salad

These crispy chicken legs are glazed with a sweet and spicy hot honey barbecue sauce that caramelizes under the broiler for an irresistible sticky finish. Paired with a smoky charred corn, poblano and sweet potato salad, this dish balances bold flavors and textures in every bite.

The roasted sweet potatoes add a tender, earthy sweetness that complements the charred vegetables and tangy lime. Whether you’re cooking for a family dinner or a casual gathering, this recipe brings a little heat and a lot of flavor to the table.

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Ingredients

2 unit Poblano PepperView ingredient guideLike ingredientDislike ingredient

26.8 ounce CornView ingredient guideLike ingredientDislike ingredient

2 unit Roma TomatoView ingredient guideLike ingredientDislike ingredient

2 unit ShallotView ingredient guideLike ingredientDislike ingredient

2 unit LimeView ingredient guideLike ingredientDislike ingredient

0.5 ounce CilantroView ingredient guideLike ingredientDislike ingredient

2 unit Sweet PotatoesView ingredient guideLike ingredientDislike ingredient

32 ounce Chicken LegsView ingredient guideLike ingredientDislike ingredient

4 ounce BBQ SauceView ingredient guideLike ingredientDislike ingredient

1.5 ounce Hot HoneyView ingredient guideLike ingredientDislike ingredient

4 teaspoon Vegetable OilView ingredient guideLike ingredientDislike ingredient

2 tablespoon ButterView ingredient guideLike ingredientDislike ingredient

Salt to tasteView ingredient guideLike ingredientDislike ingredient

Pepper to tasteView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat the oven to 425°F. Line two baking sheets with aluminum foil. Core, seed and dice the poblano peppers. Drain and rinse the corn. Core, seed and dice the tomatoes. Halve and peel the shallots, then slice into ½-inch thick pieces. Halve the limes. Finely chop the cilantro.
2. Cut the sweet potatoes into ½-inch cubes. Toss with a drizzle of vegetable oil, salt and pepper on one of the prepared baking sheets. Roast on the upper oven rack until tender, about 30 minutes, tossing halfway through.
3. Meanwhile, pat the chicken legs dry with paper towels and season generously with salt and pepper. Heat a drizzle of oil in a large nonstick pan over medium-high heat. Add the chicken and cook until the skin is golden and crisp, 5-6 minutes per side. Transfer to the second foil-lined baking sheet and roast on the middle rack until cooked through, about 20 minutes.
4. Add the corn and 2 tablespoons of butter to the same pan over medium-high heat. Cook, stirring occasionally, until the corn is lightly charred in spots, 5-8 minutes (cover if it pops). Season with salt and pepper. Transfer to a large bowl. Add the poblano peppers, shallots and a drizzle of oil to the pan. Cook over medium-high heat, stirring often, until slightly blistered, 4-5 minutes. Season and add to the bowl with the corn.
5. In a small bowl, combine the BBQ sauce, a few squeezes of lime juice and hot honey to taste (start with half and adjust). Set aside half for serving. Brush the remaining sauce over the roasted chicken legs. Switch the oven to broil and cook until the glaze is tacky and beginning to char, about 3 minutes.
6. Toss the roasted sweet potatoes, diced tomatoes, cilantro and a squeeze of lime into the bowl with the corn and poblano mixture. Season with salt and pepper. Divide the salad and chicken legs among plates. Serve with the reserved BBQ sauce on the side for drizzling.

Recipe Tips

FAQ

Can I use chicken thighs instead of legs?

Yes, bone-in, skin-on chicken thighs work well. Adjust cooking time as needed until the internal temperature reaches 165°F.

Can I make this recipe dairy-free?

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

How do I store leftovers?

Store chicken and salad separately in airtight containers in the refrigerator for up to 3 days. Reheat chicken in the oven or air fryer to maintain crispiness.