Grilled Chili Lime Chicken Thighs with Mango Corn Salsa
These grilled chili lime chicken thighs will become one of your most versatile meals! Super juicy and flavorful, I like to make a grilled corn mango salsa to serve right on top of mine. Throw in some rice or tortillas for the perfect easy summer dinner!
Ingredients
- 3 ears of corn
- 1 pound boneless, skinless chicken thighs
- 1 tablespoon tajin, or other chili lime seasoning
- 1 ½ cups diced mango
- 1 jalapeno pepper, seeded and diced diced
- ½ cup chopped cilantro
- 2 to 3 tablespoons fresh lime juice
- kosher salt and pepper
- lime wedges, for serving
Instructions
- Preheat the grill to the highest setting.
- Once hot, add the ears of corn on the grill. You’re going to grill them for 10 to 15 minutes, turning every 2 to 3 minutes. When finished, transfer the corn to a plate.
- Season the chicken thighs all over with the tajin. Once the grill is hot, place the chicken on the grates and close the lid. Grill for 6 minutes, then flip the chicken. Grill for 5 or 6 minutes more, or until the internal temperature reaches 165 degrees F. Transfer the chicken to a plate.
- Slice the kernels of corn off the cob. Place them in a large bowl with the mango, jalapenos, cilantro, lime juice and a pinch of salt and pepper. Toss well until the salsa is combined. Taste and add more lime, salt and pepper as needed.
- Slice the chicken and serve the mango salsa on top. Enjoy!
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