Grilled Stow-Style Herb Chicken with Summer Corn Salsa
Juicy grilled chicken breasts marinated in fresh herbs and lemon, served alongside a vibrant corn salsa bursting with summer flavors. This american-inspired grilling ready in about 55 minutes blends olive oil, fresh lemon juice, fresh rosemary, chopped 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, about 6 oz each boneless skinless chicken breasts
- 3 tbsp olive oil
- 2 tbsp fresh lemon juice
- 1 tbsp fresh rosemary, chopped
- 1 tbsp fresh thyme leaves
- 3 cloves garlic cloves, minced
- 1 tsp salt
- 1/2 tsp black pepper
- 2 cups (about 3 ears) fresh corn kernels
- 1 cup cherry tomatoes, quartered
- 1/2 cup red bell pepper, diced
- 1/4 cup red onion, finely chopped
- 2 tbsp fresh cilantro, chopped
- 1 tbsp lime juice
Instructions
- Step 1: In a medium bowl, whisk together 3 tbsp olive oil, 2 tbsp fresh lemon juice, 1 tbsp chopped rosemary, 1 tbsp thyme leaves, 3 minced garlic cloves, 1 tsp salt, and 1/2 tsp black pepper. Add 4 boneless skinless chicken breasts and toss to coat evenly. Cover and marinate in the refrigerator for at least 30 minutes.
- Step 2: Meanwhile, prepare the corn salsa by combining 2 cups fresh corn kernels, 1 cup quartered cherry tomatoes, 1/2 cup diced red bell pepper, 1/4 cup finely chopped red onion, 2 tbsp chopped fresh cilantro, and 1 tbsp lime juice in a bowl. Stir gently to mix and set aside for flavors to meld.
- Step 3: Preheat grill or grill pan to medium-high heat (about 400°F). Remove chicken from marinade and grill for 6-7 minutes per side until internal temperature reaches 165°F and juices run clear.
- Step 4: Remove chicken from grill and let rest for 5 minutes. Serve topped with the fresh summer corn salsa for a bright, herbaceous meal.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Grilled Stow-Style Herb Chicken with Summer Corn Salsa take to make?
Total time is about 55 minutes (40 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 Stow-Style Herb Chicken with Summer 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 Stow-Style Herb Chicken with Summer 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 Stow-Style Herb Chicken with Summer 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 Stow-Style Herb Chicken with Summer Corn Salsa?
American 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.
