Lemon-Grilled Chicken with Charred Corn Salsa

By AislePrompt Editorial · Published 2026-05-03 · Updated 2026-05-03

Juicy chicken breasts marinated in lemon and herbs, grilled and topped with a vibrant charred corn and tomato salsa. This Mediterranean-inspired chicken recipe, ready in about 55 minutes, pairs boneless skinless chicken breasts, lemon juice, olive oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 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.

Ingredients

• 4 pieces, about 6 oz each boneless skinless chicken breasts
• 1/4 cup, freshly squeezed lemon juice
• 3 tbsp olive oil
• 3, minced garlic cloves
• 1 tsp dried oregano
• 1 tsp salt
• 1/2 tsp black pepper
• 2 cups (from about 3 ears) fresh corn kernels
• 1 cup, quartered cherry tomatoes
• 1/4 cup, finely diced red onion
• 2 tbsp, chopped fresh cilantro
• 1 small, seeded and finely chopped jalapeño
• 2 tbsp lime juice

The instant-read thermometer we’d check this chicken with → Best Instant-Read Thermometers for 2026: Fast, Accurate Picks Under $100

Instructions

1. Step 1: In a bowl, whisk together 1/4 cup lemon juice, 3 tbsp olive oil, 3 minced garlic cloves, 1 tsp dried oregano, 1 tsp salt, and 1/2 tsp black pepper. Add 4 boneless skinless chicken breasts and marinate for at least 30 minutes.
2. Step 2: Preheat a grill or grill pan to medium-high heat. Remove chicken from marinade and grill for 6-7 minutes per side until internal temperature reaches 165°F and chicken is nicely charred.
3. Step 3: While chicken cooks, heat a dry skillet over high heat. Add 2 cups fresh corn kernels and cook, stirring occasionally, until charred in spots, about 5 minutes.
4. Step 4: Transfer charred corn to a bowl and stir in 1 cup quartered cherry tomatoes, 1/4 cup finely diced red onion, 2 tbsp chopped fresh cilantro, 1 finely chopped jalapeño, and 2 tbsp lime juice. Adjust salt to taste.
5. Step 5: Serve grilled chicken topped with generous spoonfuls of the charred corn salsa.