Grilled Southwest Chicken and Corn
Grilled Southwest Chicken and Corn is a complete, easy, and healthy dinner all made on the grill!
Healthy eating doesn’t have to be boring and this meal is proof 🙂
A few simple ingredients and dinner is done.
And might I suggest making more than you will eat by doubling this recipe to add to salads, make some chicken wraps, tacos, or to use in casseroles or enchiladas?!
Planning ahead is always a great idea!
How to make Grilled Southwest Chicken and Corn
First put 1 1/2 pounds chicken breasts in a gallon size plastic bag, which should be 2 to 3 breasts depending on the size.
Then add olive oil, lime juice, garlic, chili powder, paprika, and cumin.
And some kosher salt and pepper of course.
Massage the bag until well coated and marinate in the fridge for a few hours or overnight.
When ready to grill, brush more olive oil on 4 ears corn on the cob.
And season with more chili powder, paprika, cumin, kosher salt, and pepper.
Then preheat your grill to medium for a few minutes.
And place the chicken breasts and corn on the grill grate.
They will grill for 10 to 12 minutes total.
Flipping and turning them a few times.
Grilled Southwest Chicken and Corn is one gorgeous and flavorful complete meal on the grill 🙂
I sliced the chicken and divided it between the four of us.
And topped the chicken with sour cream and hot sauce to add to the Southwest flavor profile.
And either use the leftovers, or double the recipe, to enjoy the chicken and corn on salads, in wraps, or serve as tacos for another great meal!
If you like Grilled Southwest Chicken and Corn, you might also like these recipes…
Grilled Veggie Enchiladas
Grilled Pineapple Teriyaki Chicken
And Grilled Mediterranean Chicken Salads
Grilled Hawaiian BBQ Chicken Skewers
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Grilled Southwest Chicken and Corn
Equipment
- Grill
Ingredients
- 1/4 cup olive oil
- 2 tablespoons lime juice
- 4 to 6 cloves garlic minced
- 1 1/2 tablespoons chili powder
- 1 tablespoon paprika
- 1/2 tablespoon cumin
- kosher salt, pepper
- 1 1/2 pounds chicken breasts (2 to 3 breasts depending on size)
- 4 ears corn on the cob
- Optional: sour cream, hot sauce
Instructions
- Put the chicken in a gallon size plastic bag. Add half of the olive oil, the lime juice, garlic, and most of the chili powder, paprika, cumin, kosher salt, and pepper. Massage the bag until the chicken is coated and marinate in the fridge for a few hours or overnight.
- Brush the remaining olive oil on the corn and season with the remaining chili powder, paprika, cumin, kosher salt, and pepper. Preheat the grill to medium heat for several minutes. Put the chicken and corn on the grill grates.
- Grill the chicken and corn for 10 to 12 minutes total, turning a few times.
- Slice the chicken and serve with sour cream and hot sauce to top the chicken if desired along with the corn on the side.Note: Leftover chicken and corn can be served on salads, make a wrap, or makes a great taco filling!
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