Grilled Herb-Marinated Chicken with Charred Corn Salad

By AislePrompt Editorial · Published 2026-05-07 · Updated 2026-05-07

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

Juicy grilled chicken breasts marinated in fresh herbs paired with a smoky charred corn salad bursting with zesty lime and cilantro. This American-inspired grilling recipe, ready in about 90 minutes, pairs boneless skinless chicken breasts, olive oil, fresh rosemary, chopped 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: 70 min Cook: 20 min Serves 4 American cuisine 420 cal/serving

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Ingredients

4 pieces (6 oz each) boneless skinless chicken breasts
1/4 cup olive oil
2 tbsp fresh rosemary, chopped
1 tbsp fresh thyme leaves
3 garlic cloves, minced
1 tsp salt
1/2 tsp black pepper
4 ears fresh corn on the cob
2 tbsp lime juice
1/4 cup fresh cilantro, chopped
1/2 cup red bell pepper, diced
1/4 cup red onion, finely chopped

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Instructions

Step 1: In a medium bowl, combine 1/4 cup olive oil, 2 tbsp chopped rosemary, 1 tbsp thyme leaves, 3 minced garlic cloves, 1 tsp salt, and 1/2 tsp black pepper. Place 4 boneless skinless chicken breasts in the marinade, cover, and refrigerate for at least 1 hour.
Step 2: Preheat 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 juices run clear.
Step 3: While chicken grills, husk 4 ears fresh corn and place directly on the grill grates. Grill for 10 minutes, turning every 2-3 minutes, until corn is evenly charred and kernels are tender.
Step 4: Let grilled corn cool slightly, then cut kernels off the cob into a bowl. Add 2 tbsp fresh lime juice, 1/4 cup chopped cilantro, 1/2 cup diced red bell pepper, and 1/4 cup finely chopped red onion. Toss gently to combine.
Step 5: Serve grilled chicken breasts alongside the charred corn salad for a vibrant, herbaceous meal perfect for summer gatherings.