Chili Lime Grilled Chicken with Summer Corn Salsa
This Chili Lime Grilled Chicken with Summer Corn Salsa is the perfect fresh and flavorful meal for summer. Juicy grilled chicken marinated in zesty chili lime seasoning is paired with a vibrant corn salsa full of tomatoes, red onion, and cilantro.It’s a quick, healthy dish that’s great for backyard dinners, meal prep, or easy weeknight meals. Serve it with rice, salad, or tortillas for a complete and colorful plate everyone will love.
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.