Grilled Chili-Lime Chicken Thighs with Mango Corn Salsa

These grilled chili lime chicken thighs are incredibly versatile, juicy, and full of flavor. I love topping them with a grilled corn and mango salsa — serve with rice or warm tortillas for an effortless summer meal.

It’s another take on one of my favorite weeknight dinners.

I’m a big fan of a quick chili lime grilled chicken thigh, especially when paired with a bright, juicy mango and grilled corn salsa. The contrast between warm, spiced meat and a cool, sweet salsa makes this dish stand out every time.

Grilled meat with fresh fruit and vegetable salsa is a combination that can’t be beat. I’ve experimented with many variations, but this version — with chili-lime seasoned chicken and a mango-corn salsa — is one we keep returning to.

Make a batch for dinner tonight with jasmine rice, grilled potatoes, or a stack of soft tortillas. It’s easy, bright, and perfect for the warmer months.

I serve this kind of meal regularly because it’s ridiculously adaptable. Cook it once and you’ve got dinner now and an easy leftover option for tomorrow. Leftover chicken shines in tacos, tossed into a salad, or served over rice with more salsa.

When I find a combo that sticks, I like to share it — it really simplifies weeknight planning. If you prep the chicken and the salsa ahead of time, you’ll have quick, delicious meals all week long.

The flavors are fresh and balanced: savory, slightly smoky chicken with the sweetness of mango, the crunch of charred corn, and the brightness of lime and cilantro. It’s satisfying without feeling heavy.

Here’s how I prepare it.

This is how I make it

Start by seasoning boneless, skinless chicken thighs generously with a chili-lime seasoning such as Tajín or any similar blend. You can drizzle a little olive oil over the chicken and let it rest briefly, but it’s also fine to grill immediately.

While the grill heats to high, place the ears of corn on the grate. Grill for 10 to 15 minutes, rotating every couple minutes, until the kernels develop some char. Transfer the corn to a plate and set aside to cool slightly.

Place the seasoned chicken on the hot grill and close the lid. Grill for about 6 minutes, then flip and grill for another 5 to 6 minutes, or until the internal temperature reaches 165°F. Remove the chicken and let it rest for a few minutes before slicing. Finish with a squeeze of fresh lime if you like.

Cut the kernels from the grilled corn and combine them in a bowl with diced mango, seeded and diced jalapeño, chopped cilantro, fresh lime juice, and a pinch of kosher salt and black pepper. Toss well and taste — add more lime, salt, or pepper as needed to balance the flavors.

I like to slice the chicken thighs and serve the mango-corn salsa spooned over the top. The warm, spiced chicken with the cool, juicy salsa is a perfect contrast in texture and flavor. You’ll find yourself reaching for the chips or piling the salsa onto everything.

Chili Lime Grilled Chicken Thighs with Mango Corn Salsa

Ingredients

• 3 ears of corn
• 1 pound boneless, skinless chicken thighs
• 1 tablespoon chili-lime seasoning (such as Tajín) or your preferred seasoning
• 1 ½ cups diced mango
• 1 jalapeño pepper, seeded and diced
• ½ cup chopped cilantro
• 2 to 3 tablespoons fresh lime juice
• Kosher salt and freshly ground black pepper
• Lime wedges for serving

Instructions

1. Preheat the grill to the highest setting.
2. Grill the ears of corn for 10 to 15 minutes, turning every 2 to 3 minutes, until lightly charred. Transfer to a plate to cool slightly.
3. Season the chicken thighs all over with the chili-lime seasoning. Grill the chicken over high heat for about 6 minutes per side, or until the internal temperature reaches 165°F. Remove and let rest.
4. Slice the kernels from the corn and place them in a large bowl with the diced mango, jalapeño, cilantro, lime juice, and a pinch of salt and pepper. Toss to combine and adjust seasoning to taste.
5. Slice the chicken and serve the mango-corn salsa on top. Garnish with lime wedges and enjoy.

Make extra salsa — it’s great by the spoonful, over salads, or for taco night. The fresh flavors pair beautifully with the smoky, seasoned chicken.

Tastes so fresh and bright — this is a dish you’ll want to make again and again throughout the season.