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Grilled Chili Lime Chicken Sandwiches with Smoky Corn Salad Recipe

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3.9 from 77 reviews

These Grilled Chili Lime Chicken Sandwiches with Smoky Corn Salad are a vibrant and flavorful meal perfect for summer gatherings. Tender, juicy chicken thighs seasoned with chili lime spice are grilled to perfection and topped with a creamy, smoky corn salad featuring fresh lime, cilantro, and tangy cotija cheese, all served on buttery brioche buns for a deliciously satisfying sandwich.

  • Total Time: 40 minutes
  • Yield: 4 to 6 sandwiches

Ingredients

For the Chicken Sandwiches

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

For the 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 cooking surface for perfect searing and grilling of the chicken thighs.
  2. Season and Grill the Chicken: Season the chicken thighs generously all over with tajin seasoning. Place the chicken on the hot grill grates and close the lid. Grill for 6 minutes, then flip and grill for an additional 5 to 6 minutes until the internal temperature reaches 165°F (74°C). If desired, place the brioche buns on the grill for 30 to 60 seconds until lightly toasted, being careful as they toast quickly due to their delicate texture.
  3. Rest the Chicken: Remove the grilled chicken from the grill and let it rest for 5 minutes. This resting period helps retain the juices, keeping the chicken tender and moist.
  4. Prepare the Smoky Corn Salad: In a large bowl, combine the corn kernels, sour cream, mayonnaise, sliced green onions, crumbled cotija or feta cheese, chopped cilantro, lime juice, lime zest, smoked paprika, and a generous pinch of kosher salt and pepper. Mix thoroughly until all ingredients are well combined. Taste and adjust seasoning if necessary.
  5. Assemble the Sandwiches: Spread a spoonful of the smoky corn salad over each rested grilled chicken thigh. Transfer the topped chicken onto toasted brioche buns. Serve immediately and enjoy the bursting flavors of this vibrant sandwich.

Notes

  • You can substitute chicken breasts if preferred, but adjust grilling time to avoid drying out the meat.
  • If you don’t have a grill, the chicken can be cooked on a grill pan or broiled in the oven.
  • For a spicier kick, add extra tajin or a dash of hot sauce to the corn salad.
  • Make sure to let the chicken rest after grilling to keep it juicy.
  • Leftover smoky corn salad is great as a dip or side dish with tortilla chips.
  • Author: ELLA
  • Prep Time: 15 minutes
  • Cook Time: 25 minutes
  • Category: Sandwiches
  • Method: Grilling
  • Cuisine: Mexican-inspired

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