Mesquite-Grilled Chicken with Roasted Corn Salsa

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

Juicy chicken grilled over mesquite wood chips, paired with a smoky-sweet corn salsa featuring fresh bell peppers and cilantro. This southwestern-inspired grilling ready in about 50 minutes blends chicken breast, mesquite wood chips, olive oil 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 450 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.

Prep: 30 min Cook: 20 min Serves 4 Southwestern cuisine 450 cal/serving
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Ingredients

Instructions

  1. Step 1: Preheat grill to medium-high heat. Soak 1/2 cup mesquite wood chips in water for 30 minutes, then drain. Place soaked chips in a smoker box. In a bowl, combine 3 tbsp olive oil, 3 minced garlic cloves, 1 tsp cumin, 1 tsp chili powder, 1/2 tsp salt, and 1/4 tsp black pepper. Add 1.5 lbs chicken breast cubes and toss to coat; let marinate for 20 minutes.
  2. Step 2: Place chicken on preheated grill over mesquite smoke. Cook for 6-8 minutes per side, or until internal temperature reaches 165°F. Remove and rest for 5 minutes.
  3. Step 3: In a skillet over medium heat, heat 1 tbsp olive oil. Add 2 cups corn kernels, 1/2 cup diced red bell pepper, and 1/4 cup diced red onion. Cook for 8 minutes until caramelized. Stir in 2 tbsp lime juice and 1/4 cup chopped cilantro, then cook 2 more minutes until fragrant. Season with salt to taste.

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Frequently asked questions

How long does Mesquite-Grilled Chicken with Roasted Corn Salsa take to make?

Total time is about 50 minutes (30 min prep + 20 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 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 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 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 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.

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