Grilled Chipotle-Lime Chicken Thighs with Charred Corn Salsa

By AislePrompt Editorial · Published 2026-06-07 · Updated 2026-06-07

Juicy chicken thighs marinated in smoky chipotle and tangy lime, grilled to perfection and served with a fresh charred corn salsa. This Latin American-inspired barbecue recipe, ready in about 40 minutes, pairs bone-in chicken thighs, chipotle chili powder, ground cumin for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 6, 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

• 6 pieces bone-in chicken thighs
• 2 tsp chipotle chili powder
• 1 tsp ground cumin
• 1 tsp garlic powder
• 1 1/2 tsp kosher salt
• 1/2 tsp freshly ground black pepper
• 3 tbsp fresh lime juice
• 3 tbsp olive oil
• 1/2 cup chopped fresh cilantro leaves
• 3 ears fresh corn on the cob
• 1 medium, diced red bell pepper
• 1/4 cup finely chopped red onion
• 1 small, seeded and minced jalapeño pepper
• 1 tbsp honey
• 1/2 tsp salt

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 large bowl, combine 2 tsp chipotle chili powder, 1 tsp ground cumin, 1 tsp garlic powder, 1 1/2 tsp kosher salt, 1/2 tsp freshly ground black pepper, 3 tbsp fresh lime juice, and 3 tbsp olive oil. Add 6 bone-in chicken thighs and toss to coat evenly. Marinate in the refrigerator for at least 1 hour.
2. Step 2: Preheat a grill to medium-high heat (about 400°F). Remove chicken from marinade and grill for 6-7 minutes per side, until internal temperature reaches 165°F and skin is crisp and charred.
3. Step 3: While chicken cooks, place 3 ears fresh corn directly on the grill grates, turning every 2 minutes until kernels are blackened in spots and tender, about 8 minutes total. Remove and let cool slightly.
4. Step 4: Cut the charred kernels off the cobs and transfer to a bowl. Add 1 medium diced red bell pepper, 1/4 cup finely chopped red onion, 1 small minced jalapeño (seeded), 1 tbsp honey, 1/2 tsp salt, and 1/2 cup chopped fresh cilantro. Stir to combine.
5. Step 5: Serve the grilled chipotle-lime chicken thighs topped with generous spoonfuls of the charred corn salsa alongside. Enjoy warm.