Chipotle Lime Chicken with Grilled Corn Salsa
Serves: 4
  • Marinade:
  • ¼ cup olive oil
  • 2 tablespoons fresh lime juice
  • 2-3 teaspoons chipotle chile powder*
  • 2 teaspoons minced garlic
  • 1 teaspoon lime zest
  • 4 boneless, skinless chicken breasts or thighs
  • Corn salsa:
  • 4 ears corn (3 cups)
  • ⅔ cup chopped tomato (1 medium size)
  • ¼ cup chopped cilantro
  • 3 tablespoons chopped green onion
  • 2 tablespoons olive oil
  • 1-1/2 tablespoons finely chopped jalapeno pepper (membranes and seeds removed)
  • 1 tablespoon fresh lime juice
  • Kosher salt
  • Fresh ground black pepper
  1. For the marinade, whisk together olive oil, lime juice, chipotle powder, garlic and lime zest. Pound chicken breasts between wax paper to about ¾-inch thickness. Put chicken in a re-sealable plastic bag and pour in marinade; massage marinade around chicken to evenly distribute. Marinate chicken in the refrigerator for two to four hours.
  2. For the salsa, remove outer husk from corn. Preheat grill to medium heat. Grill corn, turning once during cooking, until lightly charred about 10 minutes; remove and allow cooling until it can be handled, about 10 minutes. Cut kernels off the cob into a bowl. Add tomato, cilantro, green onion, olive oil, jalapeno and lime juice and stir together evenly; season with salt and pepper.
  3. Preheat grill to medium heat. Remove chicken from marinade and discard marinade. Put chicken on grill and season with salt and pepper; grill until chicken is halfway cooked, about 8-10 minutes; turn, season with salt and pepper and grill until chicken is cooked through, about 10 minutes longer. Alternatively, sear chicken in a lightly oiled grill pan over medium heat several minutes; turn and sear other side. Transfer chicken to a baking sheet and bake in a preheated 350 degrees F. oven until cooked through, about 10-15 minutes.
  4. Serve chicken topped with a generous spoonful of grilled corn salsa.
Chipotle chile powder is available in the spice or bulk spice section at many grocery stores. It is made from dried smoked jalapeno peppers.
Recipe by A Year at the Table at