Grilled Lime-Chili Chicken with Charred Corn Salad

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

Juicy grilled chicken marinated in zesty lime and smoky chili, served alongside a fresh charred corn and avocado salad. This mexican-inspired chicken (gluten free) ready in about 60 minutes pairs (6 oz each) chicken breasts, lime juice, olive oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 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 Mexican cuisine 420 cal/serving
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Ingredients

Instructions

  1. Step 1: In a bowl, whisk together 1/4 cup lime juice, 3 tbsp olive oil, 2 tsp chili powder, 1 tsp ground cumin, 3 minced garlic cloves, 1 tsp salt, and 1/2 tsp black pepper to create the marinade. Add 4 chicken breasts and coat thoroughly. Cover and refrigerate for at least 30 minutes.
  2. Step 2: Preheat grill or grill pan over medium-high heat. 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, preheat another grill area or skillet to medium-high. Grill 3 ears of corn for 8-10 minutes, turning occasionally, until kernels are charred and fragrant. Allow to cool slightly, then cut kernels off cobs.
  4. Step 4: In a medium bowl, combine the grilled corn kernels with 1 diced ripe avocado, 1/4 cup finely chopped red onion, 1/4 cup chopped cilantro leaves, 1 minced jalapeño, and 1 tsp honey. Toss gently to combine.
  5. Step 5: Serve the grilled chicken breasts alongside the charred corn salad for a bright and smoky meal.

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Frequently asked questions

How long does Grilled Lime-Chili 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 Lime-Chili 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 (6 oz each) chicken breasts from drying out.

Can I substitute ingredients in Grilled Lime-Chili 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 Lime-Chili 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.

Is Grilled Lime-Chili Chicken with Charred Corn Salad gluten free?

Yes — this recipe is tagged gluten free based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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