Grilled Chili Lime Chicken Sandwiches with Smoky 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!
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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