Mesquite-Grilled Chicken with Roasted Corn and Jalapeño Salsa
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 ready in about 45 minutes blends smoked paprika, garlic powder, onion powder 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 188 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 (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
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.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Mesquite-Grilled Chicken with Roasted Corn and Jalapeño Salsa take to make?
Total time is about 45 minutes (20 min prep + 25 min cook). A small batch typically covers several meals in the week — store as the recipe directs.
How do I store leftover Mesquite-Grilled Chicken with Roasted Corn and Jalapeño 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 Mesquite-Grilled Chicken with Roasted Corn and Jalapeño 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 Mesquite-Grilled Chicken with Roasted Corn and Jalapeño 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 Mesquite-Grilled Chicken with Roasted Corn and Jalapeño Salsa?
Southwestern 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.
What others are saying
- ★★★★☆
Reliable weeknight option. Not going to blow your mind but always satisfying.
- ★★★★☆
My family liked it. I personally would prefer more depth of flavor.
- ★★★★☆
My family liked it. I personally would prefer more depth of flavor.
