Grilled Chili-Lime Chicken with Charred Corn Salsa

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

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 ready in about 60 minutes blends (6 oz each) chicken breasts, olive oil, lime juice 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 320 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: 40 min Cook: 20 min Serves 4 Mexican cuisine 320 cal/serving
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Ingredients

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.

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Frequently asked questions

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

Total time is about 60 minutes (40 min prep + 20 min cook). A small batch typically covers several meals in the week — store as the recipe directs.

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

Mexican 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.

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