Lemon-Thyme Grilled Chicken with Charred Corn and Tomato Salsa

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

Tender grilled chicken marinated with lemon and thyme served alongside a smoky charred corn and tomato salsa perfect for summer cookouts. This american-inspired chicken ready in about 60 minutes pairs boneless skinless chicken breasts, fresh lemon juice, fresh thyme leaves 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.

Prep: 40 min Cook: 20 min Serves 4 American cuisine 350 cal/serving
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Ingredients

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Instructions

  1. Step 1: In a bowl, whisk together 1/4 cup fresh lemon juice, 2 tbsp chopped fresh thyme leaves, 3 minced garlic cloves, 2 tbsp olive oil, 1 tsp salt, and 1/2 tsp black pepper. Place 4 boneless skinless chicken breasts in a resealable bag and pour marinade over. Refrigerate and marinate for at least 30 minutes.
  2. Step 2: Preheat grill to medium-high heat (about 400°F). Grill 2 ears fresh corn on the cob, turning every 2-3 minutes, for about 10 minutes until kernels are charred and tender. Remove from grill and cut kernels off the cob.
  3. Step 3: In a bowl, combine charred corn kernels, 1 cup quartered cherry tomatoes, 1/4 cup finely diced red onion, 2 tbsp chopped fresh cilantro, 1 small finely chopped jalapeño, and 2 tbsp lime juice. Toss gently to combine for the salsa.
  4. Step 4: Remove chicken from marinade and grill 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 grilled chicken breasts topped with the charred corn and tomato salsa for a bright, summery dinner.

Frequently asked questions

How long does Lemon-Thyme Grilled Chicken with Charred Corn and Tomato Salsa take to make?

Total time is about 60 minutes (40 min prep + 20 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 Lemon-Thyme Grilled Chicken with Charred Corn and Tomato Salsa?

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 fresh lemon juice from drying out.

Can I substitute ingredients in Lemon-Thyme Grilled Chicken with Charred Corn and Tomato 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 Lemon-Thyme Grilled Chicken with Charred Corn and Tomato 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 Lemon-Thyme Grilled Chicken with Charred Corn and Tomato Salsa?

American 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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