Chipotle Lime Grilled Chicken with Corn Cob Salad

Looking for an easy week-night meal? This dish takes less than an hour and is super tasty. The spicy chicken is tempered by the chill from the salad, which contains just the right mixture of spices and cheese. Grilling the corn and cutting it from the cob adds a texture and flavor you wouldn’t get from canned corn.

Chipotle Lime Grilled Chicken


  • 1/4 cup fresh lime juice
  • 1/4 cup olive oil
  • 2 1/2 tablespoons chipotle Tobasco*
  • 3/4 teaspoon salt
  • 4 boneless chicken breasts
  • 2 teaspoons mild honey


Stir together lime juice, oil, salsa chipotle, and salt in a liquid-measuring cup. Place chicken between two pieces of plastic wrap and tenderize from the center out using a meat mallet. Put chicken in a large sealable bag and add 1/3 cup marinade (reserve remainder in cup). Seal bag, forcing out excess air, and marinate chicken at room temperature, about 15 minutes. Stir honey into remaining marinade until dissolved to make sauce.

Grill chicken (discarding marinade in bag) on lightly oiled grill rack, covered only if using a gas grill, turning chicken over occasionally and moving it to avoid flare-ups if necessary, until just cooked through, 8 to 10 minutes total.

Brush both sides of chicken with some of reserved sauce, then continue to grill, turning over once, until lightly browned, about 1 minute more. Serve chicken drizzled with remaining sauce.

*We couldn’t find chipotle Tobasco, but at George’s, we found salsa chipotle that served well as a substitute. 

Grilled Corn on the Cob Salad with Garlic Butter


  • 1 stick butter
  • 2 heads of garlic, roasted
  • 4 ears corn in husk
  • 2 tbsp. fresh lime juice
  • 1/4 cup crumbled queso fresco or mild feta
  • 1/4 cup finely chopped chives
  • smoked sweet paprika to taste
  • salt & pepper to taste


Set butter out until it is room temperate. Roast the garlic. Remove garlic from husk and mash with a fork. Mix into butter.

To make the corn, heat your grill to high. Place the corn on the grill, close the grill hood, and cook for 15 to 20 minutes, turning occasionally, until husks are burnt and corn is charred. Allow to cool. Unwrap the husks from and cut from cob. Mix with lime juice, queso, chives, paprika, butter, and salt & pepper. Chill before serving.


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