Mesquite-Grilled Chicken with Roasted Corn and Jalapeño Salsa

By AislePrompt Editorial · Published 2026-04-12 · Updated 2026-04-12

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

Smoky chicken breasts rubbed with mesquite spices, served with charred corn and a vibrant jalapeño salsa for a taste of the Southwest. This Southwestern-inspired grilling recipe, ready in about 45 minutes, pairs boneless, skinless chicken breasts, smoked paprika, garlic powder for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 188 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: 20 min Cook: 25 min Serves 4 Southwestern cuisine 188 cal/serving

Build a week of meals around this recipe → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

4 (about 1.5 lbs) boneless, skinless chicken breasts
1 tsp smoked paprika
1/2 tsp garlic powder
1/2 tsp onion powder
1/4 tsp cumin
2 ears corn
1 medium jalapeño
1/4 cup red onion
2 tbsp cilantro
1 lime
2 tbsp olive oil

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

Affiliate disclosure: AislePrompt may earn a commission on qualifying purchases made through Amazon links, at no additional cost to you. See our policy →

Equipment for this recipe

Tools this recipe's steps call for, with a link to each on Amazon.

More Cookware & pots → Shop all kitchen tools →

Instructions

Step 1: Preheat grill to 375°F. In a small bowl, combine 1 tsp smoked paprika, 1/2 tsp garlic powder, 1/2 tsp onion powder, and 1/4 tsp cumin. Pat the 4 chicken breasts dry, then rub the spice mixture evenly over both sides.
Step 2: Place the 2 ears of corn directly on the grill, turning occasionally, for 10-12 minutes until lightly charred and tender. Remove and let cool, then cut kernels off the cob.
Step 3: In a medium bowl, combine 1 diced jalapeño, 1/4 cup diced red onion, 2 tbsp chopped cilantro, the juice of 1 lime, and 1 tbsp olive oil. Season with a pinch of salt and let sit for 5 minutes.
Step 4: Grill the chicken breasts for 6-7 minutes per side, or until internal temperature reaches 165°F, basting occasionally with the remaining 1 tbsp olive oil.
Step 5: Serve the chicken with the roasted corn kernels and jalapeño salsa.