Grilled Lime-Chili Chicken with Charred Corn Salsa

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

Juicy grilled chicken breasts marinated in zesty lime and smoky chili, paired with a vibrant charred corn salsa bursting with fresh flavors. This mexican-inspired chicken ready in about 60 minutes blends about 6 oz each chicken breasts, fresh lime juice, 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: 20 min Serves 4 Mexican cuisine 320 cal/serving
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Ingredients

Instructions

  1. Step 1: In a medium bowl, whisk together 1/4 cup fresh lime juice, 3 tbsp olive oil, 1 tbsp chili powder, 1 tsp ground cumin, 3 minced garlic cloves, 1 tsp salt, and 1/2 tsp black pepper until well combined. Add 4 chicken breasts and coat evenly. Cover and marinate in the refrigerator for at least 30 minutes.
  2. Step 2: Preheat a grill or grill pan to medium-high heat (about 400°F). Place 2 cups fresh corn kernels directly on the grill grates or in a grill basket, turning occasionally, and cook for 6-8 minutes until the corn is charred and fragrant. Remove from grill and transfer to a bowl.
  3. Step 3: To the charred corn, add 1 diced red bell pepper, 1/2 finely diced red onion, 1/4 cup chopped cilantro, 1 minced jalapeño, and 1 tbsp honey. Stir to combine and season with a pinch of salt.
  4. Step 4: Grill the marinated chicken breasts over medium-high heat for 6-7 minutes per side, or until internal temperature reaches 165°F and juices run clear.
  5. Step 5: Serve the grilled chicken topped with the charred corn salsa, garnishing with extra cilantro if desired.

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Frequently asked questions

How long does Grilled Lime-Chili Chicken with Charred Corn Salsa take to make?

Total time is about 60 minutes (40 min prep + 20 min cook). A small batch typically covers several meals in the week — store as the recipe directs.

How do I store leftover Grilled Lime-Chili Chicken with Charred 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 Lime-Chili Chicken with Charred 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 Lime-Chili Chicken with Charred 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 Lime-Chili Chicken with Charred 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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