Prep Time: 20 min. + 1 hr. marinate time • Cook Time: 25 min.
Preheat oven to 425°F. Trim and cut the chicken thighs into 2-inch cubes. Combine the buttermilk with the egg, salt, pepper, and cayenne to make the marinade. Add the chicken and let marinate for an hour or up to overnight.
Shuck and break corn into 2-inch segments. Cut the watermelon into large triangles.
Drain the chicken and coat, a piece at a time, in the bread crumbs, pressing the crumbs onto the chicken. Place on one side of a non-stick or parchment paper-lined sheet pan. Place the corn on the other side. Spray the chicken and corn with the pan spray.
Roast the chicken and corn until golden brown and cooked through,* about 25 minutes. Serve the chicken with the hot honey sauce, roasted corn, and watermelon slices.
*For food safety, cook chicken to an internal temperature of 165°F.
Approximate Nutritional Information (Per serving):
Calories 830, Fat 14g, Sat Fat 3.5g, Trans Fat 0g, Cholesterol 205mg, Sodium 1680mg, Total Carbohydrate 143g, Fiber 6g, Sugars 92g, Protein 44g
ALLERGEN INFORMATION: Tree Nut-Free, Peanut-Free