Grilled Chicken with Corn and Cilantro-Lime Butter
Prep
20 mins
Cook
25 mins
Servings
4
Difficulty
Easy
This is my go to weeknight dinner when I want something that tastes fancy but comes together in less than an hour. Grilled chicken with corn and cilantro lime butter is honestly a game changer because it's simple enough for a busy Tuesday but impressive enough to serve when friends come over. The chicken stays juicy and tender while the corn caramelizes beautifully on the grill, and that cilantro lime butter is where the real magic happens. Plus, cilantro is packed with antioxidants and helps with digestion, so you're getting flavor and nutrition in every bite. The whole meal comes together in just 45 minutes, making it perfect for those nights when you want something delicious without spending hours in the kitchen.
Ella x
Ingredients
- 4boneless, skinless chicken breasts(about 6 oz each)
- 4fresh corn on the cob(husked and cleaned)
- 4 tablespoonsunsalted butter(softened)
- 3 tablespoonsfresh cilantro(finely chopped)
- 2 tablespoonslime juice
- 2garlic cloves(minced)
- 2 tablespoonsolive oil
- 1 teaspoonsalt
- ½ teaspoonblack pepper
- ½ teaspoonsmoked paprika
- 1lime wedges(for serving)
Detail level
Instructions
- 1
Preheat your grill to medium-high heat (around 400°F). Pat the chicken breasts dry with paper towels and brush both sides lightly with olive oil.
Tip: Dry chicken helps create better grill marks and prevents sticking.
- 2
Season the chicken breasts on both sides with salt, black pepper, and smoked paprika, pressing the spices gently into the meat.
Tip: Season just before grilling to keep the surface dry for better searing.
- 3
In a small bowl, combine softened butter, chopped cilantro, minced garlic, and lime juice. Mix until well combined and set aside.
Tip: Make the cilantro-lime butter while the grill heats up for better timing.
- 4
Place chicken breasts on the hot grill grates and cook for 12-14 minutes, turning once halfway through, until internal temperature reaches 165°F.
Tip: Avoid moving the chicken too frequently; let it develop a golden crust before flipping.
- 5
During the last 8 minutes of chicken cooking, place corn on the grill and turn occasionally until kernels are tender and lightly charred.
Tip: Rotate corn every 2 minutes for even cooking and beautiful char marks.
- 6
Once the corn is cooked, generously brush each ear with the cilantro-lime butter while still warm on the grill.
Tip: The butter will melt beautifully into the warm corn and add incredible flavor.
- 7
Transfer grilled chicken and corn to a serving platter. Spoon any remaining cilantro-lime butter over the chicken and serve with lime wedges on the side.
Tip: Let chicken rest for 3-5 minutes after grilling to retain its juices for maximum tenderness.
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