Grilled Herb-Marinated Chicken with Summer Corn Salad
Juicy grilled chicken breasts marinated in fresh herbs served alongside a vibrant summer corn salad with cherry tomatoes and basil. This american-inspired grilling ready in about 30 minutes pairs olive oil, fresh lemon juice, fresh rosemary, chopped 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 cloves 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
Instructions
- 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.
- 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.
- 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.
- 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.
- 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.
- Step 6: Serve grilled chicken breasts hot alongside a generous scoop of the fresh summer corn salad.
Frequently asked questions
How long does Grilled Herb-Marinated Chicken with Summer Corn Salad take to make?
Total time is about 30 minutes (15 min prep + 15 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 Summer 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 Summer 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 Summer 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 Summer 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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