Grilled Herb-Marinated Chicken with Sweet Corn Salsa

By AislePrompt Editorial · Published 2026-06-26 · Updated 2026-06-26

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 developed and reviewed.

Juicy grilled chicken breasts marinated in fresh herbs, paired with a fresh sweet corn salsa. This American-inspired chicken recipe, ready in about 30 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 320 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: 15 min Cook: 15 min Serves 4 American cuisine 320 cal/serving

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Ingredients

4 (6 oz each) boneless skinless chicken breasts
1/4 cup olive oil
2 tbsp chopped fresh rosemary
2 tbsp chopped fresh thyme
3 minced garlic cloves
2 tbsp lemon juice
1 tsp salt
1/2 tsp black pepper
1 1/2 cups (from about 3 ears) fresh sweet corn kernels
1 cup quartered cherry tomatoes
1/4 cup finely chopped red onion
2 tbsp chopped fresh cilantro
1 tbsp lime juice
1 small seeded and minced jalapeño

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Instructions

Step 1: In a bowl, combine 1/4 cup olive oil, 2 tbsp chopped fresh rosemary, 2 tbsp chopped fresh thyme, 3 minced garlic cloves, 2 tbsp lemon juice, 1 tsp salt, and 1/2 tsp black pepper. Whisk to combine.
Step 2: Place 4 boneless skinless chicken breasts in a large resealable plastic bag and pour the marinade over them. Seal and refrigerate for at least 2 hours or up to overnight.
Step 3: Meanwhile, prepare the salsa by mixing 1 1/2 cups fresh sweet corn kernels, 1 cup quartered cherry tomatoes, 1/4 cup finely chopped red onion, 2 tbsp chopped fresh cilantro, 1 tbsp lime juice, and 1 small minced seeded jalapeño in a bowl. Chill until ready to serve.
Step 4: 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 the chicken is nicely charred.
Step 5: Let chicken rest for 5 minutes, then slice and serve topped with the fresh Sioux Falls sweet corn salsa.