Grilled Herb-Marinated Chicken with Charred Corn Salad

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

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 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.

★ 4.5 (13 ratings) Prep: 70 min Cook: 20 min Serves 4 American cuisine 420 cal/serving
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Ingredients

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Instructions

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. Step 5: Serve grilled chicken breasts alongside the charred corn salad for a vibrant, herbaceous meal perfect for summer gatherings.

Frequently asked questions

How long does Grilled Herb-Marinated Chicken with Charred Corn Salad take to make?

Total time is about 90 minutes (70 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 Herb-Marinated 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 olive oil from drying out.

Can I substitute ingredients in Grilled Herb-Marinated 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 Herb-Marinated 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 Herb-Marinated Chicken with Charred Corn 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.

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