Looking for a fresh, colorful, and flavor-packed meal that’s perfect for summer?
Say hello to Chili Lime Grilled Chicken with Summer Corn Salsa.
It’s juicy, zesty grilled chicken paired with a bright and sweet corn salsa—an easy dish that’s great for warm weather lunches, backyard dinners, or even meal prep.
Whether you’re cooking for family, friends, or just yourself, this recipe is sure to impress with its bold taste and fresh ingredients.
Let’s jump into how to make this summer favorite from start to finish.
Why You’ll Love This Chili Lime Chicken and Corn Salsa
- Bursting with fresh summer flavor
- Light, healthy, and full of color
- Easy to make on the grill or stovetop
- Great for weeknights or weekend gatherings
- Can be made ahead for meal prep
- Naturally gluten-free and easy to make dairy-free
Ingredients You’ll Need
Here’s what you’ll need to make this tasty dish. You can also swap or add ingredients to suit your taste!
For the Chili Lime Chicken:
- Chicken breasts or thighs – Boneless and skinless
- Lime juice and zest – Fresh and zesty for big flavor
- Olive oil – Helps keep the chicken juicy
- Garlic – Fresh minced garlic or garlic powder
- Chili powder – Adds smoky heat
- Cumin – For warm, earthy flavor
- Salt and pepper – To taste
For the Summer Corn Salsa:
- Fresh corn kernels – Grilled, boiled, or frozen and thawed
- Cherry tomatoes – Halved or chopped
- Red onion – Finely diced
- Cilantro – Chopped fresh cilantro
- Jalapeño – Optional, for a spicy kick
- Lime juice – Adds brightness
- Salt – To taste
How to Make Chili Lime Grilled Chicken (Step-by-Step)
This meal is quick and simple—just a few easy steps for big flavor.
- Marinate the Chicken
In a bowl, mix olive oil, lime juice, lime zest, garlic, chili powder, cumin, salt, and pepper. Add the chicken and toss to coat. Let it marinate for at least 20–30 minutes (or up to 4 hours in the fridge). - Grill or Cook the Chicken
Heat your grill or a stovetop pan over medium-high heat. Cook the chicken for 5–7 minutes per side (depending on thickness) until fully cooked and golden brown with grill marks. The inside should be 165°F (75°C).
Let the chicken rest for a few minutes before slicing.
How to Make the Summer Corn Salsa
- This salsa is easy, fresh, and adds the perfect crunch to the dish.
- In a large bowl, combine corn, cherry tomatoes, red onion, jalapeño (if using), cilantro, and lime juice.
- Mix well and season with salt to taste.
- Chill in the fridge for 10–15 minutes to let the flavors mix.
- Tip: You can grill the corn first for extra smoky flavor, or use frozen corn if that’s what you have.
How to Serve It All Together
- Now for the fun part—putting it all together!
- Plate the grilled chicken, sliced or whole
- Top with a big scoop of the summer corn salsa
Serving Idea: Serve with rice, quinoa, grilled veggies, or wrap it in a tortilla for a delicious summer wrap.
Tasty Variations to Try
Want to change it up? Here are some fun ideas:
Spicy: Add crushed red pepper or hot sauce to the marinade
Sweet: Add diced mango or pineapple to the salsa
Creamy: Serve with avocado slices or a drizzle of lime crema
Low-carb: Skip rice and serve with salad greens
Vegan: Use marinated tofu or grilled portobello mushrooms instead of chicken
Tips for Grilling and Meal Prep
- Marinate ahead: You can marinate the chicken the night before for stronger flavor
- Grill smart: Oil your grill or pan to prevent sticking
- Storage: Store leftovers in the fridge for up to 3 days
- Meal prep: Keep the chicken and salsa in separate containers for freshness
- Reheat: Gently reheat chicken in a skillet or microwave—add a splash of water to keep it juicy
What to Serve with Chili Lime Chicken
Here are a few great sides and pairings:
- Cilantro lime rice or roasted sweet potatoes
- Grilled corn on the cob or sautéed zucchini
- Tortilla chips and guacamole
- A cold sparkling lemonade or fruit iced tea
Recipe FAQ’s
Can I use frozen corn for the salsa?
Yes! Just thaw it first and pat it dry.
Can I cook the chicken in a pan instead of grilling?
Absolutely. A skillet or grill pan works great—just cook on medium-high heat until done.
Can I make this ahead of time?
Yes! You can grill the chicken and prep the salsa a day ahead. Store them separately and combine just before serving.
Chili Lime Grilled Chicken with Summer Corn Salsa
Ingredients
For the Chili Lime Chicken:
- 1½ lbs (about 680g) boneless, skinless chicken breasts or thighs
- 2 tbsp olive oil
- Juice and zest of 2 limes
- 2 garlic cloves, minced
- 1 tsp chili powder
- ½ tsp ground cumin
- ½ tsp salt
- ¼ tsp black pepper
For the Summer Corn Salsa:
- 2 ears fresh corn (or 1½ cups corn kernels), grilled or cooked
- 1 cup cherry tomatoes, halved
- ¼ cup red onion, finely diced
- 1 jalapeño, seeded and finely chopped (optional)
- ¼ cup fresh cilantro, chopped
- Juice of 1 lime
- Salt to taste
Instructions
- Marinate the Chicken:In a bowl, mix olive oil, lime juice and zest, minced garlic, chili powder, cumin, salt, and pepper. Add chicken and toss to coat. Cover and let marinate for 20–30 minutes in the fridge.
- Grill the Chicken:Preheat grill or grill pan over medium-high heat. Cook chicken for 5–7 minutes per side, or until fully cooked (internal temperature should reach 165°F/75°C). Remove and let rest before slicing.
- Make the Corn Salsa:In a bowl, combine grilled corn kernels, cherry tomatoes, red onion, jalapeño, cilantro, and lime juice. Mix well and season with salt to taste. Chill for 10–15 minutes if time allows.
- Assemble and Serve:Slice the grilled chicken and plate it with a generous scoop of corn salsa. Serve with rice, salad, or tortillas. Garnish with extra lime wedges or cilantro if desired.
