Grilled Chili-Lime Chicken with Charred Corn Salsa

By AislePrompt Editorial · Published 2026-06-02 · Updated 2026-06-02

Tender grilled chicken breasts marinated in a zesty chili-lime sauce paired with a vibrant charred corn and black bean salsa. This Mexican-inspired grilling recipe, ready in about 60 minutes, pairs chicken breasts, olive oil, lime juice for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. 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.

Ingredients

• 4 pieces (6 oz each) chicken breasts
• 3 tbsp olive oil
• 2 tbsp lime juice
• 1 tbsp chili powder
• 1 tsp ground cumin
• 3, minced garlic cloves
• 1 tsp salt
• 1/2 tsp black pepper
• 3 ears corn on the cob
• 1 cup, drained and rinsed black beans
• 1 medium, diced red bell pepper
• 1/4 cup chopped cilantro
• 1 small, seeded and finely chopped jalapeño
• 1/4 cup finely diced red onion
• 1 tsp lime zest

The instant-read thermometer we’d check this chicken with → Best Instant-Read Thermometers for 2026: Fast, Accurate Picks Under $100

Instructions

1. Step 1: In a bowl, whisk together 3 tbsp olive oil, 2 tbsp lime juice, 1 tbsp chili powder, 1 tsp ground cumin, 3 minced garlic cloves, 1 tsp salt, and 1/2 tsp black pepper. Coat 4 chicken breasts thoroughly and marinate for at least 30 minutes in the refrigerator.
2. Step 2: Preheat grill to medium-high heat (about 400°F). Grill 3 ears of corn, turning frequently for 10-12 minutes until kernels are charred and fragrant. Remove corn from cobs by slicing downward and transfer to a mixing bowl.
3. Step 3: To the bowl with corn, add 1 cup drained black beans, 1 diced red bell pepper, 1/4 cup chopped cilantro, 1 finely chopped jalapeño, 1/4 cup finely diced red onion, and 1 tsp lime zest. Toss gently to combine and set aside.
4. Step 4: Grill the marinated chicken breasts for 6-7 minutes per side, or until internal temperature reaches 165°F and juices run clear. Remove from grill and let rest for 5 minutes.
5. Step 5: Serve each chicken breast topped with a generous scoop of the charred corn salsa for a fresh, smoky finish.