Grilled Herb-Marinated Chicken with Fire-Roasted Corn Salad

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

Juicy grilled chicken infused with fresh herbs pairs perfectly with a smoky fire-roasted corn salad dressed in tangy lime vinaigrette. This American-inspired grilling recipe, ready in about 60 minutes, pairs boneless skinless chicken breasts, olive oil, fresh rosemary for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 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 American cuisine 350 cal/serving
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Ingredients

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Instructions

  1. Step 1: In a bowl, combine 3 tbsp olive oil, 2 tsp finely chopped rosemary, 2 tsp finely chopped thyme, 3 minced garlic cloves, 1 tsp salt, 1/2 tsp black pepper, and 2 tbsp fresh lime juice to create a marinade. Add 4 boneless skinless chicken breasts (6 oz each), coating evenly. Cover and refrigerate for at least 30 minutes.
  2. Step 2: Preheat grill to medium-high heat (about 400°F). Grill the marinated chicken breasts for 5-6 minutes per side until internal temperature reaches 165°F and juices run clear. Remove and rest for 5 minutes.
  3. Step 3: While chicken rests, char 4 ears of fresh corn directly on the grill, turning every 2 minutes, until kernels are blackened and smoky, about 8-10 minutes total. Let cool slightly, then cut kernels off the cobs.
  4. Step 4: In a large bowl, mix the fire-roasted corn kernels with 1 cup halved cherry tomatoes, 1/4 cup finely diced red onion, 1/4 cup chopped cilantro, 1 tsp honey, 1/2 tsp cumin powder, and a pinch of salt. Toss gently to combine.
  5. Step 5: Plate grilled chicken breasts alongside a generous scoop of the fire-roasted corn salad and serve immediately.

Frequently asked questions

How long does Grilled Herb-Marinated Chicken with Fire-Roasted 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 Herb-Marinated Chicken with Fire-Roasted 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 Fire-Roasted 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 Fire-Roasted 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 Fire-Roasted 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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