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Chili Lime Chicken With Corn Salsa - Bright, Zesty, and Weeknight Easy

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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • For the Chili Lime Chicken:
  • 1.5–2 pounds boneless, skinless chicken thighs (or breasts)
  • 2 tablespoons olive oil
  • Zest of 1 lime
  • Juice of 2 limes (about 1/4 cup)
  • 2 teaspoons chili powder
  • 1 teaspoon ground cumin
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon garlic powder
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 1–2 teaspoons honey or maple syrup (optional, for balance)
  • For the Corn Salsa:
  • 2 cups corn kernels (fresh off the cob, grilled, or thawed frozen)
  • 1 cup cherry tomatoes, halved
  • 1/3 cup red onion, finely diced
  • 1 jalapeño, seeded and minced (leave seeds for more heat)
  • 1 ripe avocado, diced
  • 1/3 cup cilantro, chopped
  • Juice of 1 lime
  • 1 tablespoon olive oil
  • 1/2 teaspoon kosher salt, plus more to taste
  • Freshly ground black pepper
  • To Serve (optional):
  • Warm tortillas or cilantro-lime rice
  • Lime wedges
  • Crumbled cotija or feta

Method
 

  1. Make the marinade. In a bowl, whisk olive oil, lime zest and juice, chili powder, cumin, smoked paprika, garlic powder, salt, pepper, and honey.
  2. Marinate the chicken. Pat chicken dry and add to the marinade. Turn to coat. Cover and refrigerate for 20–30 minutes or up to 6 hours. Avoid marinating much longer to prevent a mushy texture from the lime juice.
  3. Prep the corn salsa. In a large bowl, combine corn, cherry tomatoes, red onion, jalapeño, and cilantro. Drizzle with lime juice and olive oil. Season with salt and pepper. Gently fold in avocado just before serving.
  4. Cook the chicken: grill option. Heat a grill to medium-high and oil the grates. Grill chicken 5–7 minutes per side, or until the thickest part reaches 165°F (74°C) and juices run clear. Rest 5 minutes.
  5. Cook the chicken: stovetop option. Heat a large skillet over medium-high. Add a thin film of oil. Sear chicken 5–7 minutes per side until browned and cooked through to 165°F (74°C). Rest 5 minutes.
  6. Cook the chicken: oven option. Preheat to 425°F (220°C). Arrange chicken on a lined sheet pan and roast 16–20 minutes, flipping once, until done. Optional: broil 1–2 minutes for extra char.
  7. Taste and adjust salsa. After the chicken rests, taste the salsa. Add more lime, salt, or jalapeño to balance the flavors.
  8. Slice and serve. Slice the chicken against the grain. Spoon corn salsa on top. Add lime wedges and your favorite sides.