Texan-Style Grilled Mesquite Chicken with Spiced Corn Salad

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

Smoky mesquite-grilled chicken paired with a vibrant corn salad seasoned with regional spices for a summery taste of Texas. This american-inspired chicken ready in about 35 minutes pairs mesquite seasoning, olive oil, fresh corn kernels for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 3, 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: 15 min Serves 3 American cuisine 320 cal/serving
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Ingredients

Instructions

  1. Step 1: Rub 3 boneless skinless chicken breasts evenly with 2 tbsp mesquite seasoning and 1 tbsp olive oil. Let marinate for 15 minutes.
  2. Step 2: Preheat grill to medium-high heat (about 400°F). Grill chicken for 6-7 minutes per side until internal temperature reaches 165°F and juices run clear.
  3. Step 3: Meanwhile, combine 2 cups fresh corn kernels, 1 cup halved cherry tomatoes, 1/4 cup finely diced red onion, and 1/4 cup chopped fresh cilantro in a bowl.
  4. Step 4: Dress the salad with 1 tbsp olive oil, 2 tbsp lime juice, 1/2 tsp ground cumin, 1 tsp salt, and 1/2 tsp freshly ground black pepper. Toss gently to combine.
  5. Step 5: Remove chicken from grill and let rest 5 minutes before slicing. Serve chicken alongside the spiced corn salad.

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Frequently asked questions

How long does Texan-Style Grilled Mesquite Chicken with Spiced Corn Salad take to make?

Total time is about 35 minutes (20 min prep + 15 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 Texan-Style Grilled Mesquite Chicken with Spiced Corn Salad?

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 mesquite seasoning from drying out.

Can I substitute ingredients in Texan-Style Grilled Mesquite Chicken with Spiced Corn Salad?

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 Texan-Style Grilled Mesquite Chicken with Spiced Corn Salad for a different number of people?

The recipe is written for 3 servings. Multiply each ingredient by (your serving target / 3). 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 Texan-Style Grilled Mesquite Chicken with Spiced Corn Salad?

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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