You are here: Home » Recipes » Chicken Fajita Grill with Avocados and Honey Corn Cakes Chicken Fajita Grill with Avocados and Honey Corn Cakes Recipe by National Honey Board Yield 4 servings Grilled chicken and a side of sweetened griddle cakes make for a great, summery dinner. PrintEmail Ingredients -- Chicken:1 to 2 -- lemons1/4 cup honey1 tablespoon ground cumin1 teaspoon salt1/2 to 3/4 teaspoon cayenne pepper4 -- boneless chicken breasts2 -- avocados12 -- honey corn cakes, recipe follows -- Cilantro -- Sliced red pepper, optional -- Citrus slices, optionalHoney Corn Cakes:1/4 cup honey2 -- cans (15.25 oz. each) corn kernels, drained3 -- eggs1 cup flour1/2 cup milk1/2 teaspoon garlic salt Instructions To prepare chicken, grate lemon to get 2 teaspoons peel. Squeeze to get 2 Tablespoons juice. Mix lemon peel and juice with honey, cumin, salt and cayenne. Place chicken breasts in bowl. Pour mixture over chicken, turning breasts to coat; cover. Marinate in refrigerator for 8 to 10 hours. Place chicken over medium-hot coals or under broiler on foil-lined pan. Cook 5 to 8 minutes on each side, basting with marinade, or until cooked but not dry. Halve, seed and skin avocados. Slice lengthwise. Slice chicken breasts crosswise and serve with avocado slices and honey corn cakes. Garnish with cilantro, sliced red bell pepper and citrus slices if desired. To prepare Honey Corn Cakes, combine all ingredients. Heat skillet lightly coated with olive oil to medium temperature. Pour 1/3-cup portions of corn cake mix into skillet and cook for about 1 1/2 to 2 minutes on each side. Makes 12 to 14 cakes.