Grilled Lemon-Thyme Chicken with Charred Corn Salad

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

Juicy grilled chicken breasts marinated in fresh lemon juice and thyme, paired with a smoky charred corn and tomato salad that bursts with summer flavors. This american-inspired chicken ready in about 55 minutes pairs about 6 oz each chicken breasts, fresh lemon juice, chopped fresh thyme leaves 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.

Prep: 40 min Cook: 15 min Serves 4 American cuisine 350 cal/serving
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Ingredients

Instructions

  1. Step 1: In a bowl, whisk together 1/4 cup fresh lemon juice, 2 tbsp chopped fresh thyme leaves, 3 tbsp olive oil, 3 minced garlic cloves, 1 tsp salt, and 1/2 tsp black pepper. Add 4 chicken breasts and toss to coat. Marinate in the fridge for at least 30 minutes.
  2. Step 2: Preheat grill to medium-high heat (about 400°F). Place 4 chicken breasts on the grill and cook for 6-7 minutes per side until internal temperature reaches 165°F and outside is nicely charred.
  3. Step 3: While chicken grills, heat a grill pan over medium-high heat. Add 2 cups fresh corn kernels and cook, stirring occasionally, for 5-6 minutes until kernels are lightly charred and fragrant.
  4. Step 4: Transfer the charred corn to a bowl and add 1 cup halved cherry tomatoes, 1/4 cup finely diced red onion, 2 tbsp chopped fresh cilantro, and 2 tbsp lime juice. Toss gently to combine.
  5. Step 5: Remove chicken from the grill and let rest for 5 minutes. Serve sliced chicken over the charred corn salad.

Frequently asked questions

How long does Grilled Lemon-Thyme Chicken with Charred Corn Salad take to make?

Total time is about 55 minutes (40 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 Lemon-Thyme 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 fresh lemon juice from drying out.

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

American 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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