Grilled Jalapeño Lime Chicken with Roasted Corn Salsa

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

Marinated in lime and jalapeño, grilled to perfection, and served with a vibrant roasted corn and tomato salsa. This mexican-inspired chicken ready in about 55 minutes blends fresh lime juice, jalapeño, seeded and finely chopped, olive oil into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 320 calories and feeds 4, so a small batch covers several meals across the week without taking over the fridge. 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: 15 min Serves 4 Mexican cuisine 320 cal/serving
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Ingredients

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Instructions

  1. Step 1: In a bowl, whisk together 1/4 cup fresh lime juice, 3 tablespoons olive oil, 1 finely chopped jalapeño (seeded), 3 minced garlic cloves, 1 teaspoon ground cumin, 1 teaspoon salt, and 1/2 teaspoon black pepper. Place 4 boneless skinless chicken breasts in a resealable bag and pour the marinade over them. Seal and refrigerate for at least 30 minutes.
  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, place 1 cup fresh corn kernels in a dry skillet over medium-high heat. Cook, stirring occasionally, for 5-7 minutes until corn is lightly charred and fragrant.
  4. Step 4: In a medium bowl, combine the charred corn, 1 cup quartered cherry tomatoes, 1/4 cup finely diced red onion, and 2 tablespoons chopped fresh cilantro. Toss gently and season with a pinch of salt.
  5. Step 5: Serve grilled chicken breasts topped with the roasted corn salsa for a bright, smoky dinner.

Frequently asked questions

How long does Grilled Jalapeño Lime Chicken with Roasted Corn Salsa take to make?

Total time is about 55 minutes (40 min prep + 15 min cook). A small batch typically covers several meals in the week — store as the recipe directs.

How do I store leftover Grilled Jalapeño Lime Chicken with Roasted Corn Salsa?

Transfer to an airtight jar and refrigerate for up to 5–7 days. Most sauces freeze well for up to 2 months — portion into small containers or freezer bags so you can thaw only what you need. Stir before serving; cream- or yogurt-based sauces may separate on standing.

Can I substitute ingredients in Grilled Jalapeño Lime Chicken with Roasted Corn Salsa?

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 Jalapeño Lime Chicken with Roasted Corn Salsa 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 Jalapeño Lime Chicken with Roasted Corn Salsa?

Mexican chicken 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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