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Grilled Chili Lime Chicken Sandwiches with Smoky Corn Salad Recipe

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4.2 from 4 reviews

These Grilled Chili Lime Chicken Sandwiches with Smoky Corn Salad combine juicy, tangy chicken thighs seasoned with tajin and fresh lime zest, grilled to perfection, and topped with a creamy, smoky corn salad. This vibrant sandwich offers a perfect balance of smoky, spicy, and tangy flavors, ideal for a quick and flavorful summer meal.

  • Total Time: 45 minutes
  • Yield: 4 to 6 sandwiches

Ingredients

Chicken and Sandwiches

  • 1 pound boneless, skinless chicken thighs
  • 1 tablespoon tajin (or other chili lime seasoning)
  • 4 to 6 brioche buns

Smoky Corn Salad

  • 6 ears of corn, kernels cut off the cob
  • ¼ cup sour cream
  • ¼ cup mayonnaise
  • ½ cup sliced green onions
  • ½ cup crumbled cotija or feta cheese
  • ¼ cup chopped cilantro
  • 2 tablespoons freshly squeezed lime juice
  • 1 tablespoon freshly grated lime zest
  • ½ teaspoon smoked paprika
  • Kosher salt and pepper, to taste

Instructions

  1. Preheat the Grill: Preheat your grill to the highest setting to ensure a hot surface for cooking the chicken evenly and quickly.
  2. Season and Grill Chicken: Season the chicken thighs all over with tajin seasoning. Place them on the hot grill grates, close the lid, and cook for about 6 minutes. Flip the chicken and grill for an additional 5 to 6 minutes or until the internal temperature reaches 165°F. For toasted buns, place brioche buns on the grill for 30 to 60 seconds, watching carefully as they toast quickly.
  3. Rest the Chicken: Remove the grilled chicken from the grill and let it rest for 5 minutes to allow juices to redistribute, keeping the chicken moist and flavorful.
  4. Prepare the Corn Salad: In a large bowl, combine the fresh corn kernels with sour cream, mayonnaise, sliced green onions, crumbled cotija or feta cheese, chopped cilantro, freshly squeezed lime juice, grated lime zest, smoked paprika, and a generous pinch of kosher salt and pepper. Mix until all ingredients are well incorporated. Adjust seasoning to taste.
  5. Assemble Sandwiches: Spread a spoonful of the smoky corn salad over the rested chicken thighs, then place the chicken and salad atop the toasted brioche buns. Serve immediately and enjoy!

Notes

  • Tajin seasoning can be substituted with any chili lime seasoning or a mix of chili powder, lime zest, and salt.
  • Grilling time may vary depending on the thickness of the chicken thighs; use a meat thermometer for accuracy.
  • For a spicier kick, add a pinch of cayenne pepper to the corn salad.
  • You can prepare the corn salad ahead of time and refrigerate for up to 2 hours before serving.
  • Leftover grilled chicken works well for salads or tacos the next day.
  • Author: Amelia
  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Category: Main Course
  • Method: Grilling
  • Cuisine: American

Find it online: https://recipesvibe.com/grilled-chili-lime-chicken-sandwiches-with-smoky-corn-salad-recipe/