Grilled Chili Lime Chicken Sandwiches with Street Corn Salad.
We are obsessed with these chili lime chicken sandwiches! They are perfect to make on the 4th of July or for a summer dinner. Grilled chili lime chicken topped with a creamy, smoky corn salad all on a brioche bun. Delicious!
We’re going to make a fabulous summer chicken sandwich for dinner!
These grilled chicken sandwiches are so delicious – tender, juicy chicken with a smoky chili lime seasoning, topped with creamy corn salad that’s filled with green onions, fresh cilantro, cotija cheese and tons of lime.
The combo is SO delicious, tastes like summer and is something you’ll find yourself craving to make for dinner.
I also love how this can be such a versatile meal. I love it ON a bun – pile that chicken right on some toasty brioche and then top it with the corn salad. If you’re not into a sandwich, you can serve the chicken with the corn salad on top. And another side dish too!
And if you’re not in that, you can serve the chicken with the cream corn salad on the side. Sort of like my hot honey grilled chicken that goes wild every summer.
There’s a ton of options which makes this feel different and special – and such a great thing to make for dinner.
It’s a fun twist on a classic burger to make for the 4th of July, or any BBQ or cookout. You can make the corn salad ahead of time too, which is perfect. The longer it sits, the more flavor it has!
Or, you can grill a few ears of corn while grilling the chicken and slice the kernels off, into the salad. You topping can be made right before eating and it’s still excellent.
Also, can we talk about how EASY this is?
The chicken thighs are topped with tajin seasoning. You can use any other chili lime seasoning (like the trader joe’s one!) and most of them have salt right in them, so it’s all you need.
The corn salad is the epitome of summer. Mayo, greek yogurt or sour cream, lime zest and juice, green onions, fresh cilantro, some smoked paprika (or more chili lime seasoning!) and a crumbly cheese like cotija to even feta. It’s my fave!!!
I like to mix and mash the corn salad together so it gets super creamy. Normally, I’m not a huge fan of overly creamy salads. But for this, we want it to be like a spread. We want to spread it on top of the chicken so most of it stays there on the bun. And better yet: if the chicken is still warm, it will warm the corn salad a bit and make the cheese slightly melty.
I mean… look at that.
Oh my gosh, my mouth is watering. The whole thing is delicious.
The corn salad is of course inspired by mexican street corn – and though it’s nowhere near authentic, it will still give you that delicious creamy corn flavor and texture. I love finding different ways to share some of our favorite foods and this is a perfect one.
The mix of the refreshing, crunchy, creamy and cheesy corn salad on the hot grilled chicken? To die for. You have to try it!
Grilled Chili Lime Chicken Sandwiches with Smoky Corn Salad
Grilled Chili Lime Chicken Sandwiches with Smoky Corn Salad
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
- ¼ cup sour cream
- ¼ cup mayonnaise
- ½ cup sliced green onions
- ½ cup crumbled cotija or feta cheese
- ¼ cup chopped cilantro
- 2 tablespoon freshly squeezed lime juice
- 1 tablespoon freshly grated lime zest
- ½ teaspoon smoked paprika
- kosher salt and pepper
Instructions
- Preheat the grill to the highest setting.
- Season the chicken thighs all over with the tajin. Once the grill is hot, place the chicken on the grates and close the lid. Grill for 6 minutes, then flip the chicken. Grill for 5 or 6 minutes more, or until the internal temperature reaches 165 degrees F. If desired, you can throw the brioche buns on the grill for 30 to 60 seconds. They are delicate so they toast quickly!
- Remove the chicken and let it rest for 5 minutes, then top it with the corn salad. Spread a spoonful of the corn salad on top, then transfer the chicken to the brioche bun. Serve!
corn salad
- Place the corn kernels in a large bowl. Add the sour cream, mayo, green onions, cheese, cilantro, lime juice, zest, paprika and a big pinch of salt and pepper. Mix and combine until everything comes together. Taste and season more if needed.
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