Grilled Chicken with Chili Corn Sauce
Fire up the grill for a flavor-packed adventure with this Grilled Chicken with Chili Corn Sauce recipe! Perfectly seasoned chicken breasts, marinated in smoky paprika, garlic, and a hint of spice, are grilled to juicy perfection, while a creamy chili corn sauce steals the show. Sweet corn kernels are sautéed with garlic, red chili, and a splash of lime juice, creating a tantalizing blend of heat and sweetness. Finished with rich heavy cream and a fresh pop of cilantro, this dish offers a harmonious balance of smoky, creamy, and zesty flavors. Ready in just 40 minutes, it’s an ideal weeknight dinner or cookout centerpiece that’s sure to impress. Serve it up with your favorite side dishes for a meal that’s as vibrant as it is satisfying.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 4 pieces boneless, skinless chicken breasts
- 2 tablespoons olive oil
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- 1 teaspoon kosher salt
- 0.5 teaspoon black pepper
- 1.5 cups sweet corn kernels (fresh, canned, or frozen)
- 1 piece red chili (finely chopped)
- 1 tablespoon unsalted butter
- 2 cloves garlic (minced)
- 0.5 cup heavy cream
- 2 tablespoons lime juice
- 2 tablespoons fresh cilantro (chopped, optional)
- 1 tablespoon vegetable oil (for grilling)
Instructions
Preheat your grill or grill pan to medium-high heat and lightly oil the grates with vegetable oil.
In a small bowl, combine olive oil, smoked paprika, garlic powder, salt, and black pepper to create a marinade.
Rub the marinade evenly over the chicken breasts and let them rest for 10 minutes to absorb the flavors.
While the chicken is marinating, start preparing the chili corn sauce. Heat a skillet over medium heat and melt the butter.
Add the minced garlic and finely chopped red chili to the melted butter. Sauté for 30 seconds until fragrant.
Stir in the corn kernels and cook for 3-4 minutes until the corn is lightly golden and tender.
Add the heavy cream to the skillet and simmer for 2-3 minutes, stirring occasionally, until the sauce thickens slightly.
Remove the skillet from heat and stir in the lime juice. Taste and adjust seasoning if needed.
Once the grill is hot, place the chicken breasts on the grill. Cook for 6-8 minutes per side, or until the internal temperature reaches 165°F (74°C).
Remove the grilled chicken from the heat and let it rest for 5 minutes to retain its juices.
Plate the chicken and spoon the warm chili corn sauce generously over each piece.
Garnish with freshly chopped cilantro (if using) and serve immediately.
Nutrition Facts
Calories |
2330 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 123.6 g | 158% | |
| Saturated Fat | 45.0 g | 225% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 743 mg | 248% | |
| Sodium | 1200 mg | 52% | |
| Total Carbohydrate | 69.6 g | 25% | |
| Dietary Fiber | 10.0 g | 36% | |
| Total Sugars | 21.1 g | ||
| Protein | 227.4 g | 455% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 119 mg | 9% | |
| Iron | 9.2 mg | 51% | |
| Potassium | 2865 mg | 61% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
