Grilled Mesquite-Spiced Chicken with Charred Corn Salsa
Juicy grilled chicken breasts rubbed with smoky Mesquite seasoning, served alongside a vibrant charred corn salsa bursting with fresh herbs and lime. This american-inspired bbq & smoked ready in about 30 minutes blends mesquite seasoning, olive oil, (from about 3 ears) fresh corn kernels 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.
Ingredients
- 4 pieces (6 oz each) boneless skinless chicken breasts
- 2 tbsp mesquite seasoning
- 3 tbsp olive oil
- 2 cups (from about 3 ears) fresh corn kernels
- 1 medium, diced red bell pepper
- 1/4 cup, finely chopped red onion
- 1/4 cup, chopped cilantro
- 2 tbsp lime juice
- 1 tsp, divided salt
- 1/2 tsp, divided black pepper
Instructions
- Step 1: Preheat a grill or grill pan to medium-high heat (about 400°F). Rub 4 boneless skinless chicken breasts with 2 tbsp mesquite seasoning and 1 tbsp olive oil evenly on all sides.
- Step 2: Place the chicken breasts on the grill and cook for 6 minutes per side, flipping once, until internal temperature reaches 165°F and edges develop a nice char.
- Step 3: While the chicken grills, heat 2 tbsp olive oil in a large skillet 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.
- Step 4: Remove the corn from heat and mix in 1/4 cup diced red bell pepper, 1/4 cup finely chopped red onion, 1/4 cup chopped cilantro, 2 tbsp fresh lime juice, 1/2 tsp salt, and 1/4 tsp black pepper. Stir well to combine.
- Step 5: Serve the grilled chicken breasts topped with generous spoonfuls of the charred corn salsa alongside. Adjust seasoning with remaining salt and pepper if needed.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Grilled Mesquite-Spiced Chicken with Charred Corn Salsa take to make?
Total time is about 30 minutes (15 min prep + 15 min cook). A small batch typically covers several meals in the week — store as the recipe directs.
How do I store leftover Grilled Mesquite-Spiced 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 Mesquite-Spiced 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 Mesquite-Spiced 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 Mesquite-Spiced Chicken with Charred Corn Salsa?
American bbq & smoked 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.
