Every family has those favorite recipes that they find themselves cooking over and over again. In our household, we have about 20 of these recipes, ranging from eggplant Parmesan to baked salmon. But the newest addition to this list of regulars is a recipe for grilled chicken with fresh salsa that we found last summer in a free booklet from the local grocery store. The original recipe can be found here, but we’ve made a few adaptations to make this recipe all our own.
The salsa used to top our grilled chicken in this recipe is very versatile. We usually have leftovers, which we quickly dispose of via a bag of fresh tortilla chips. This whole recipe also works excellently with grilled salmon. Fresh summer produce from a local farmers market or stand will really make this recipe stand out among your repertoire of summer grilling dinners. Best of all, it’s easy and comes together in no time!
Use any number of chicken breasts you would like for this recipe. I recommend between 2 to 4, or else you will have to cut or add to the salsa recipe. First, prep the chicken by cutting away any excess fat. Place chicken breasts in a large container or zip top bag then add the thyme, olive oil, and lemon juice (I use about ¼ of the lemon for this). Sprinkle with salt and pepper. Be sure to evenly coat each chicken breast with the marinade by mixing them well around the container. Seal the container and place in the fridge for at least 2 hours. Feel free to marinate longer if you would like!
When you’re ready for dinner, take the chicken out to set for about 10 minutes before grilling. My dad does the grilling in our family, and he’s become adept at making aluminum foil boats for chicken breasts to cook on while grilling. I recommend this extra step as it prevents sticking and extra cleanup, as after you’re done you can simply toss the aluminum! The chicken should grill for about 10 minutes on each side to ensure it’s fully cooked.
Once the chicken is on the grill, prep the corn by lightly covering each ear in butter, then wrapping tightly in aluminum foil. The corn should grill for about 10 minutes, rotating about every 2 minutes to ensure even cooking.
While the corn and chicken are on the grill, prep the salsa by dicing the tomatoes and avocado. Chop about ½ the bunch of cilantro and add to the salsa. Also add the remaining lemon juice and the olive oil.
When the corn is removed from the grill (about the same time as the chicken), unwrap the ears and use a knife to slice off the kernels.
Add the warm corn to the salsa and stir well to combine.
Spoon the salsa over top of the chicken and enjoy!
If you would like to save the leftover salsa, be sure to store it in a sealed Tupperware container. In addition, place a sheet of plastic wrap directly overtop the surface of the salsa, and then close the lid on the container. Because avocados are prone to browning quickly, it is best to keep them away from as much air as possible! Enjoy the next day with leftover chicken or as a happy hour snack with chips!
- 2-4 skinless boneless chicken breasts
- 2 teaspoons dried thyme
- 4 Tablespoons olive oil, divided
- 1 lemon
- Salt and pepper, to taste
- 3 ears fresh corn, cleaned
- 2 tablespoons butter
- 2 medium tomatoes
- 1 avocado
- 1 bunch fresh cilantro
- Prep the chicken by cutting away any excess fat. Place in a large sealable container or zip top bag and add thyme, 2 tablespoons olive oil, and juice from ¼ of the lemon. Add salt and pepper to taste. Mix well to ensure the chicken is evenly coated, then seal and place into the fridge. Marinate for at least two hours.
- Remove chicken from fridge 10 minutes before beginning to grill. Grill chicken on aluminum foil for 10 minutes on each side. While the chicken is in the first stage of cooking, prep the corn.
- Slather each corn cob with butter and wrap tightly in aluminum foil. Grill corn for 10 minutes, flipping 3-4 times during grilling to ensure even cooking.
- After flipping the chicken, begin prepping the salsa. Dice the tomatoes and avocado, finely chop ½ the bunch of cilantro, and add to a large serving bowl. Add lemon juice from the remaining ¾ lemon and the remaining 2 tablespoons of olive oil.
- When the corn is finished cooking, unwrap and use a sharp knife to cut the kernels off the cob. Add the corn to the salsa and mix well to combine.
- Spoon salsa over chicken and enjoy!