Grilled Chicken with Fresh Corn Salsa
Recipe type: Main Course
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 2-4 servings
The fresh salsa in this dish is perfect over chicken or salmon, and the leftovers are perfect as a snack with tortilla 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
  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. Spoon salsa over chicken and enjoy!
Recipe by hOhm Cooking at