Grilled Chipotle-Lime Chicken Thighs with Corn and Black Bean Salad

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

Juicy grilled chicken thighs marinated in smoky chipotle and zesty lime, served alongside a fresh corn and black bean salad perfect for backyard cookouts. This american-inspired grilling ready in about 35 minutes turns (about 3 lbs) bone-in chicken thighs, minced chipotle peppers in adobo sauce, fresh lime juice into a satisfying snack for between meals, packed lunches, or game-day spreads — minimal active time and easy to scale up for a crowd. Each serving lands at about 380 calories and feeds 6, so it fits into lunchboxes, road trips, or an afternoon-energy gap without derailing the day. 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: 15 min Cook: 20 min Serves 6 American cuisine 380 cal/serving
Plan a meal with the AI → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

Instructions

  1. Step 1: In a large bowl, whisk together 2 tbsp minced chipotle peppers in adobo sauce, 1/4 cup fresh lime juice, 3 tbsp olive oil, 4 minced garlic cloves, 1 tsp ground cumin, 1 tbsp salt, and 1 tsp black pepper. Add 8 bone-in chicken thighs and toss to coat. Cover and marinate in the refrigerator for at least 1 hour or up to 4 hours.
  2. Step 2: Preheat grill to medium-high heat (about 400°F). Remove chicken from marinade and grill for 6-7 minutes per side, or until internal temperature reaches 165°F and skin is nicely charred.
  3. Step 3: While chicken grills, combine 3 cups fresh corn kernels, 1 can drained black beans, 1 cup diced red bell pepper, 1/2 cup finely chopped red onion, and 1/4 cup chopped cilantro in a large bowl. Add 2 tbsp fresh lime juice, 2 tbsp olive oil, and 1/2 tsp salt. Toss well to combine.
  4. Step 4: Remove chicken from grill and let rest for 5 minutes. Serve chicken thighs atop or alongside the fresh corn and black bean salad for a colorful, smoky meal.

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 Grilled Chipotle-Lime Chicken Thighs with Corn and Black Bean Salad take to make?

Total time is about 35 minutes (15 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 Chipotle-Lime Chicken Thighs with Corn and Black Bean Salad?

Store in an airtight container at room temperature for crisp items, or in the fridge for anything dairy- or produce-based, for up to 3–5 days. Re-crisp baked snacks in a 300°F oven for 5 minutes if they soften.

Can I substitute ingredients in Grilled Chipotle-Lime Chicken Thighs with Corn and Black Bean 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 Chipotle-Lime Chicken Thighs with Corn and Black Bean Salad for a different number of people?

The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). 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 Chipotle-Lime Chicken Thighs with Corn and Black Bean Salad?

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.

Related recipes