Chipotle-Grilled Chicken with Charred Corn Salsa

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Juicy chicken thighs marinated in smoky chipotle and lime, grilled to perfection and served with a vibrant corn salsa for a balanced summer meal. This american-inspired grilling ready in about 59 minutes blends chicken thighs, lime juice, olive oil into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 380 calories and feeds 4, so a small batch covers several meals across the week without taking over the fridge. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 45 min Cook: 14 min Serves 4 American cuisine 380 cal/serving
Plan a meal with the AI → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

Instructions

  1. Step 1: Whisk together 2 tbsp lime juice, 1 tbsp olive oil, 1 tsp ground chipotle powder, 1/2 tsp garlic powder, 1/2 tsp cumin, 1/4 tsp salt, and 1/4 tsp black pepper in a bowl. Add chicken thighs and toss to coat. Marinate 30 minutes at room temperature.
  2. Step 2: Preheat grill to medium-high (375°F). Place chicken on grill and cook 6-7 minutes per side until internal temperature reaches 165°F.
  3. Step 3: While chicken grills, combine 2 cups corn kernels, 1/2 diced red bell pepper, 1/4 cup diced red onion, and 2 tbsp chopped cilantro in a bowl. Toss with 1 tbsp lime juice and 1 tbsp olive oil.
  4. Step 4: Transfer chicken to a cutting board and let rest 5 minutes. Slice into 1/4-inch strips.
  5. Step 5: Serve chicken slices with charred corn salsa spooned over the top.

Equipment for this recipe

Top-rated tools to make this recipe successfully.

More Knives & cutting boards → Shop all kitchen tools →

Frequently asked questions

How long does Chipotle-Grilled Chicken with Charred Corn Salsa take to make?

Total time is about 59 minutes (45 min prep + 14 min cook). A small batch typically covers several meals in the week — store as the recipe directs.

How do I store leftover Chipotle-Grilled Chicken with Charred Corn Salsa?

Transfer to an airtight jar and refrigerate for up to 5–7 days. Most sauces freeze well for up to 2 months — portion into small containers or freezer bags so you can thaw only what you need. Stir before serving; cream- or yogurt-based sauces may separate on standing.

Can I substitute ingredients in Chipotle-Grilled Chicken with Charred Corn Salsa?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Chipotle-Grilled Chicken with Charred Corn Salsa for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Chipotle-Grilled Chicken with Charred Corn Salsa?

American grilling like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

What others are saying

Related recipes