Grilled Mesquite-Spiced Chicken with Charred Corn Salad

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

Marinated in smoky mesquite seasoning, grilled to perfection and served alongside a vibrant charred corn salad with fresh herbs. This mexican-inspired grilling ready in about 55 minutes pairs mesquite seasoning, olive oil, fresh lime juice 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: 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, combine 2 tbsp mesquite seasoning, 3 tbsp olive oil, 2 tbsp fresh lime juice, 1 tsp salt, and 1/2 tsp black pepper. Add 4 boneless skinless chicken breasts and coat evenly. Marinate for at least 30 minutes in the refrigerator.
  2. Step 2: Preheat grill to medium-high heat (about 400°F). Grill the chicken breasts for 6-7 minutes per side, until internal temperature reaches 165°F and juices run clear. Remove and let rest for 5 minutes.
  3. Step 3: While chicken grills, heat a dry skillet over medium-high heat. Add 2 cups fresh corn kernels and char them for 5-7 minutes, stirring occasionally, until edges are blackened and smoky.
  4. Step 4: In a mixing bowl, combine the charred corn, 1 cup halved cherry tomatoes, 1/4 cup finely diced red onion, 1/4 cup chopped cilantro, and 1 small finely chopped jalapeño. Drizzle with 1 tbsp honey and sprinkle 1/2 tsp ground cumin. Toss gently to combine.
  5. Step 5: Serve the grilled mesquite-spiced chicken breasts with a generous scoop of charred corn salad on the side.

Frequently asked questions

How long does Grilled Mesquite-Spiced 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 Mesquite-Spiced 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 mesquite seasoning from drying out.

Can I substitute ingredients in Grilled Mesquite-Spiced 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 Mesquite-Spiced 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 Mesquite-Spiced Chicken with Charred Corn Salad?

Mexican grilling 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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