Grilled Herb-Marinated Chicken with Summer Corn Salad

By AislePrompt Editorial · Published 2026-05-09 · Updated 2026-05-09

Juicy grilled chicken breasts marinated in fresh herbs served alongside a vibrant summer corn salad with cherry tomatoes and basil. This American-inspired grilling recipe, ready in about 30 minutes, pairs boneless skinless chicken breasts, olive oil, fresh lemon juice 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.

Ingredients

• 4 pieces (6 oz each) boneless skinless chicken breasts
• 1/4 cup olive oil
• 2 tbsp fresh lemon juice
• 1 tbsp fresh rosemary, chopped
• 1 tbsp fresh thyme, chopped
• 3 garlic cloves, minced
• 1 tsp salt
• 1/2 tsp black pepper
• 2 cups (about 3 ears) fresh corn kernels
• 1 cup cherry tomatoes, halved
• 1/4 cup fresh basil leaves, torn
• 1/4 cup red onion, finely diced
• 1 tbsp red wine vinegar
• 1 tsp honey

Know when the chicken is done: thermometers under $100 → Best Instant-Read Thermometers for 2026: Fast, Accurate Picks Under $100

Instructions

1. Step 1: In a medium bowl, combine 1/4 cup olive oil, 2 tbsp fresh lemon juice, 1 tbsp chopped rosemary, 1 tbsp chopped thyme, 3 minced garlic cloves, 1 tsp salt, and 1/2 tsp black pepper to create the marinade.
2. Step 2: Place 4 boneless skinless chicken breasts (6 oz each) in a resealable bag and pour the marinade over them. Seal and refrigerate for at least 1 hour, preferably 3 hours for deeper flavor.
3. Step 3: 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.
4. Step 4: While the chicken grills, combine 2 cups fresh corn kernels, 1 cup halved cherry tomatoes, 1/4 cup torn fresh basil leaves, and 1/4 cup finely diced red onion in a large bowl.
5. Step 5: In a small bowl, whisk together 1 tbsp red wine vinegar, 1 tsp honey, and 2 tbsp olive oil until emulsified. Pour dressing over the corn mixture and toss gently to combine.
6. Step 6: Serve grilled chicken breasts hot alongside a generous scoop of the fresh summer corn salad.