Grilled Chipotle-Lime Chicken Thighs with Roasted Corn Salsa

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

Juicy grilled chicken thighs marinated in smoky chipotle and zesty lime, served with a vibrant roasted corn salsa bursting with fresh flavors. This mexican-inspired chicken (gluten free) ready in about 60 minutes blends pounds boneless skinless chicken thighs, teaspoons chipotle powder, tablespoons 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
Build a week of meals around this recipe → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

Equipment for this recipe

Top-rated tools to make this recipe successfully.

More Bakeware & baking tools → Shop all kitchen tools →

Instructions

  1. Step 1: In a bowl, combine 1.5 pounds boneless skinless chicken thighs, 2 teaspoons chipotle powder, 3 tablespoons lime juice, 2 tablespoons olive oil, 3 cloves minced garlic, 1 teaspoon salt, and 1/2 teaspoon black pepper. Mix well and marinate for at least 30 minutes in the refrigerator.
  2. Step 2: Preheat a grill or grill pan to medium-high heat (about 400°F). Remove chicken from marinade and grill for 5-6 minutes per side until internal temperature reaches 165°F and exterior has char marks.
  3. Step 3: While chicken grills, preheat oven to 425°F. Spread 2 cups fresh corn kernels on a baking sheet and roast for 15 minutes until slightly browned and fragrant.
  4. Step 4: In a mixing bowl, combine the roasted corn with 1/2 cup diced red onion, 1/4 cup chopped cilantro, 1 small minced jalapeño, 1 teaspoon honey, and 1 teaspoon lime zest. Stir gently to combine.
  5. Step 5: Serve grilled chipotle-lime chicken thighs topped with the roasted corn salsa for a bright, smoky contrast.

Frequently asked questions

How long does Grilled Chipotle-Lime Chicken Thighs with Roasted 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 Chipotle-Lime Chicken Thighs with Roasted 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 Chipotle-Lime Chicken Thighs with Roasted 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 Chipotle-Lime Chicken Thighs with Roasted 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.

Is Grilled Chipotle-Lime Chicken Thighs with Roasted Corn Salsa 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.

Related recipes