Grilled Cilantro-Lime Chicken with Charred Corn Salad

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

Juicy grilled chicken breasts marinated in zesty lime and fresh cilantro, served alongside a smoky charred corn salad with crisp bell peppers and a hint of chili. This mexican-inspired chicken ready in about 60 minutes pairs chopped fresh cilantro, (about 2 limes) lime juice, olive oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 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 320 cal/serving
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Ingredients

Instructions

  1. Step 1: In a medium bowl, combine 1/2 cup chopped fresh cilantro, 1/4 cup lime juice, 3 tbsp olive oil, 3 minced garlic cloves, 1 tsp ground cumin, 1 tsp salt, and 1/2 tsp black pepper. Whisk together to create the marinade. Add 4 boneless, skinless chicken breasts and coat evenly. Cover and refrigerate for at least 30 minutes.
  2. Step 2: Preheat 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 juices run clear. Rest chicken for 5 minutes.
  3. Step 3: While chicken rests, heat a dry skillet over medium-high heat. Add 2 cups fresh corn kernels and cook, stirring occasionally, for about 5 minutes until kernels are slightly charred and fragrant.
  4. Step 4: Transfer charred corn to a bowl. Stir in 1 diced medium red bell pepper, 1/4 cup chopped green onions, 1 tsp fresh lime zest, 1/4 tsp red chili flakes, and 1 tsp honey. Toss well to combine and season with a pinch of salt if needed.
  5. Step 5: Slice grilled chicken and serve topped with the charred corn salad alongside for a fresh, vibrant meal.

Equipment for this recipe

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Frequently asked questions

How long does Grilled Cilantro-Lime Chicken with Charred 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 Cilantro-Lime Chicken with Charred 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 chopped fresh cilantro from drying out.

Can I substitute ingredients in Grilled Cilantro-Lime Chicken with Charred 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 Cilantro-Lime Chicken with Charred 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.

What goes well with Grilled Cilantro-Lime Chicken with Charred Corn Salad?

Mexican chicken 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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