Grilled Chili-Lime Chicken with Mexican Street Corn Salad

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

Juicy grilled chicken marinated in chili and lime paired with a vibrant Mexican street corn salad featuring fresh herbs and cheese. This mexican-inspired chicken (gluten free) ready in about 60 minutes pairs fresh lime juice, chili powder, smoked paprika for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 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.

Prep: 40 min Cook: 20 min Serves 4 Mexican cuisine 420 cal/serving
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Ingredients

Instructions

  1. Step 1: In a bowl, combine 3 tbsp fresh lime juice, 2 tsp chili powder, 1 tsp smoked paprika, 3 minced garlic cloves, 2 tbsp olive oil, 1 tsp salt, and 1/2 tsp black pepper. Add 4 boneless skinless chicken thighs and coat evenly. Cover and marinate in the fridge for at least 30 minutes.
  2. Step 2: Meanwhile, heat a grill or grill pan over medium-high heat. Grill marinated chicken thighs for 5-6 minutes per side until internal temperature reaches 165°F and edges are lightly charred.
  3. Step 3: While chicken cooks, heat a dry skillet over medium heat and add 3 cups corn kernels. Cook for 5-7 minutes, stirring occasionally, until the corn is slightly browned and fragrant.
  4. Step 4: Transfer the corn to a bowl and stir in 1/4 cup mayonnaise, 1/3 cup crumbled cotija cheese, 1/4 cup chopped fresh cilantro, 1 finely diced jalapeño (seeded), 1 tsp lime zest, and 1/2 tsp chili powder. Mix well and season with salt to taste.
  5. Step 5: Serve the grilled chili-lime chicken alongside the Mexican street corn salad for a colorful, flavorful meal.

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Frequently asked questions

How long does Grilled Chili-Lime Chicken with Mexican Street Corn Salad take to make?

Total time is about 60 minutes (40 min prep + 20 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Grilled Chili-Lime Chicken with Mexican Street Corn Salad?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep fresh lime juice from drying out.

Can I substitute ingredients in Grilled Chili-Lime Chicken with Mexican Street Corn Salad?

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 Mexican Street Corn Salad 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.

Is Grilled Chili-Lime Chicken with Mexican Street Corn Salad gluten free?

Yes — this recipe is tagged gluten free based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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