We are obsessed with these chili lime chicken sandwiches! They’re perfect for the 4th of July, a summer dinner, or any backyard cookout. Grilled chili lime chicken topped with a creamy, smoky corn salad on a toasted brioche bun — pure summer deliciousness.
We’re making a vibrant summer chicken sandwich that’s easy to prepare and full of fresh flavors.
These grilled chicken sandwiches are tender and juicy, seasoned with a smoky chili-lime blend and topped with a creamy corn salad loaded with green onions, fresh cilantro, crumbly cheese, and lots of lime. The combination is bright, smoky, and indulgent — the kind of meal you’ll want to make again and again all summer long.
This recipe is very versatile. Serve the chicken on a toasted brioche bun with a generous scoop of the corn salad on top for a classic sandwich. If you prefer not to use a bun, serve the chicken with the corn salad spooned over it or on the side alongside a simple green salad or grilled vegetables.
The corn salad can be made ahead of time, which makes this an excellent option for entertaining. The flavors deepen if it sits in the refrigerator for a few hours, so it’s great for preparing ahead and then finishing the grilled chicken right before serving.
This is a fun twist on a classic burger — ideal for BBQs, cookouts, and holiday gatherings. You can also grill ears of corn alongside the chicken, slice the kernels off the cob, and fold them into the salad for a smoky charred flavor.
Also, can we talk about how EASY this is?
Chicken thighs are seasoned simply with a chili-lime seasoning like Tajín or another similar blend. Many chili-lime seasonings contain salt, so they’re all you need to add flavor. Grill the chicken until cooked through, then rest briefly before assembling the sandwiches.
The corn salad captures the spirit of Mexican street corn: creamy, tangy, and slightly smoky. It combines sour cream (or Greek yogurt), mayonnaise, lime zest and juice, sliced green onions, cilantro, smoked paprika or extra chili-lime seasoning, and crumbled cotija or feta cheese. Mix and mash slightly so the salad becomes spreadable — it’s best used like a spread on warm chicken and a toasted bun.
When the chicken is still warm, the corn salad will soften and the cheese can take on a slightly melty texture, which is irresistible. The contrast of hot grilled chicken and cool, creamy corn salad is what makes this sandwich special.
The corn salad is inspired by Mexican street corn. While this version isn’t intended to be fully authentic, it delivers the same creamy corn flavor and bright accents that make street corn so addictive. The crunchy kernels, creamy dressing, herbs, and salty cheese pair beautifully with the smoky, slightly spicy chicken.
Make the corn salad ahead to save time, and toast the brioche buns quickly on the grill for best texture. Serve immediately after assembling so the buns stay crisp and the filling fresh.
The refreshing mix of crunchy corn, cool creamy dressing, bright cilantro and lime, and salty cheese on warm grilled chicken is a summer winner. You have to try it.
Grilled Chili Lime Chicken Sandwiches with Smoky Corn Salad
Grilled Chili Lime Chicken Sandwiches with Smoky Corn Salad
4 to 6
Ingredients
- 1 pound boneless, skinless chicken thighs
- 1 tablespoon tajin or other chili-lime seasoning
- 4 to 6 brioche buns
Corn Salad
- 6 ears of corn, kernels cut off the cob (or about 4 cups frozen/thawed)
- 1/4 cup sour cream (or Greek yogurt)
- 1/4 cup mayonnaise
- 1/2 cup sliced green onions
- 1/2 cup crumbled cotija or feta cheese
- 1/4 cup chopped cilantro
- 2 tablespoons freshly squeezed lime juice
- 1 tablespoon freshly grated lime zest
- 1/2 teaspoon smoked paprika
- Kosher salt and freshly ground black pepper, to taste
Instructions
- Preheat a grill to high heat.
- Season the chicken thighs all over with the chili-lime seasoning. Place the chicken on the hot grill grates and close the lid. Grill for about 6 minutes, then flip and grill another 5–6 minutes, or until the internal temperature reaches 165°F (74°C). If desired, toast the brioche buns on the grill for 30–60 seconds until lightly golden.
- Remove the chicken from the grill and let it rest for 5 minutes. Spoon a generous amount of the corn salad over each thigh, then transfer the chicken to the toasted brioche bun and serve immediately.
Corn Salad
- Place the corn kernels in a large bowl. Add the sour cream, mayonnaise, green onions, cheese, cilantro, lime juice and zest, smoked paprika, and a big pinch of salt and pepper. Mix until combined. For a spreadable texture, gently mash a portion of the corn while stirring so the dressing becomes creamy and coats the kernels. Taste and adjust seasoning as needed.
Chef tips and variations: For a lighter version swap half the mayo for Greek yogurt. Add a bit of heat with chopped jalapeño or a drizzle of hot sauce. If you don’t have fresh corn, use thawed frozen kernels and pan-roast them for a little char. Make the corn salad a few hours ahead to let flavors meld, then finish the chicken when ready to serve.
Hello lover!