Grilled Lemon-Dill Chicken with Charred Corn Salad

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

Tender grilled chicken breasts marinated in lemon and dill, served alongside a smoky charred corn salad with fresh herbs and a tangy dressing. This mediterranean-inspired chicken ready in about 60 minutes pairs lemon juice, fresh dill, chopped, olive oil 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: 40 min Cook: 20 min Serves 4 Mediterranean cuisine 320 cal/serving
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Ingredients

Instructions

  1. Step 1: In a medium bowl, combine 1/4 cup lemon juice, 2 tbsp chopped fresh dill, 3 tbsp olive oil, 3 minced garlic cloves, 1 tsp salt, and 1/2 tsp black pepper. Add 4 boneless skinless chicken breasts and marinate for at least 30 minutes in the refrigerator.
  2. Step 2: Preheat grill to medium-high heat. Grill 4 ears of husked corn for 10-12 minutes, turning occasionally until kernels are charred and tender. Remove and let cool.
  3. Step 3: Once cooled, cut the kernels off the cobs into a bowl. Add 1/2 cup diced red bell pepper, 1/4 cup finely chopped red onion, 2 tbsp chopped cilantro, 2 tbsp lime juice, 1 minced small jalapeño (seeded), and 1 tsp honey. Stir to combine and season with salt to taste.
  4. Step 4: Remove chicken breasts from marinade and grill over medium-high heat for 5-7 minutes per side until internal temperature reaches 165°F and juices run clear.
  5. Step 5: Serve grilled chicken breasts with a generous scoop of the charred corn salad on the side.

Equipment for this recipe

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Frequently asked questions

How long does Grilled Lemon-Dill Chicken with Charred 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 Lemon-Dill Chicken with Charred 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 lemon juice from drying out.

Can I substitute ingredients in Grilled Lemon-Dill Chicken with Charred 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 Lemon-Dill Chicken with Charred 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 Lemon-Dill Chicken with Charred Corn Salad?

Mediterranean 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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