Grilled cilantro lime chicken with a cool lime crema and colorful Southwestern corn sauté with zucchini and bell pepper. A fresh, flavorful summer dinner.
Grilled Cilantro Lime Chicken with Lime Crema & Southwestern Corn Sauté
There are some dinners that just feel like summer.
Not necessarily because they're complicated or involve a special occasion, but because they're fresh, colorful and full of those bright flavors I crave when the weather is warm.
This Grilled Cilantro Lime Chicken is one of those dinners.
Thin-sliced chicken breasts are marinated in fresh lime juice, garlic and smoky Southwestern spices before hitting the grill. They cook quickly and pick up those delicious little grilled edges that make me want to eat dinner outside.
Then there's the lime crema.
Cool, creamy and bright with fresh lime and cilantro, it's the perfect contrast to the warm, smoky chicken. I like spooning plenty of it right over the top.
And on the side, a colorful Southwestern Corn Sauté with sweet corn, tender zucchini and bell pepper. A little cumin and chili powder give the vegetables some warmth, while fresh lime keeps everything bright. A little butter stirred in at the end and a sprinkle of feta make it extra delicious.
It's a simple dinner, but it doesn't taste simple.
This is the kind of meal I love for those lingering summer evenings when you can still fire up the grill, pour something cold to drink and enjoy dinner outside.
Ingredients
For the Chicken
- Thin-sliced chicken breasts — They cook quickly and evenly on the grill, making them perfect for this recipe.
- Fresh lime juice & zest — Gives the chicken a bright citrus flavor.
- Garlic — Adds savory depth to the marinade.
- Chili powder — Brings warm Southwestern flavor.
- Smoked paprika — Adds a subtle smoky note that works beautifully with grilled chicken.
- Ground cumin — Adds earthy warmth and ties the flavors together.
- Kosher salt & black pepper — Essential seasoning.
- Cayenne pepper — Optional for a little extra heat.
- Olive oil — Helps coat the chicken and carry the flavors of the marinade.
For the Cilantro Lime Crema
- Plain Greek yogurt — Creates a cool, creamy base.
- Fresh lime zest & juice — Brightens the crema.
- Garlic — Adds just a little savory bite.
- Cumin — Echoes the Southwestern flavors in the chicken.
- Fresh cilantro — Adds a fresh, herbal finish.
For the Southwestern Corn Sauté
- Corn — The star of the sauté, with sweet little bursts in every bite.
- Zucchini — Adds tender texture and balances the sweetness of the corn.
- Bell pepper — Brings color and a little natural sweetness.
- Garlic — Adds savory flavor.
- Cumin & chili powder — Give the vegetables their Southwestern character.
- Fresh lime juice — Brightens everything right before serving.
- Butter — A little melted butter at the end adds richness.
- Feta — A salty, creamy finish that works especially well with the sweet corn and lime.
Equipment
- Outdoor grill or indoor grill pan
- Large skillet
- Shallow dish or zip-top bag for marinating
- Small bowl for the crema
- Tongs
- Instant-read thermometer
My Go-To's
- Indoor grill pan - I have both the cast iron 2 burner grill/griddle pan, which you can use indoor or out on the grill, and a square indoor grill pan. Both are workhorses in my kitchen.
- Instant-read thermometer - This ensures cooked chicken! I've had this for 6 years and it's still going strong.
Let's Make It Together
First, get the chicken into its lime and spice marinade. Because we're using thin-sliced chicken breasts, 30 minutes is plenty of time to give them lots of flavor.
While the chicken marinates, stir together the crema. It takes just a few minutes, and I like putting it in the refrigerator so it's nice and cold when dinner is ready.
For the sauté, start with the bell pepper, then add the zucchini and corn. Give the vegetables enough room to cook so they can pick up a few golden edges instead of simply steaming.
The garlic and spices go in near the end, followed by the butter. Take the skillet off the heat and finish everything with fresh lime juice.
Then grill the chicken, let it rest for a few minutes and spoon that cool cilantro lime crema right over the top.
Perfecting the Cooking Process
The key is keeping everything fresh and bright. Don't overcook the thin chicken breasts, and don't let the vegetables become too soft. You want the chicken juicy and lightly charred, while the corn, zucchini and peppers are tender with a little golden color. Adding the lime juice at the very end keeps that fresh citrus flavor from getting lost during cooking.
Add Your Touch
There are lots of little ways to make this dinner your own.
- Add extra cayenne if you like your chicken with more heat.
- Swap the feta for cotija for a slightly different Southwestern-inspired finish.
- Add sliced avocado to the finished plate.
- Use chicken thighs instead of chicken breasts.
- Add a few sliced jalapeños to the vegetable sauté for extra heat.
- Serve with warm tortillas for an easy fajita-style dinner.
Set the Mood
Food is about more than just the recipe-it's about the moment around the table. Here are a few simple ideas to set the mood when you serve this dish.
I love dinners like this because they don't require much fuss to feel special.
The chicken is smoky and full of lime and spice, the crema is cool and creamy, and the corn sauté brings sweetness, color and a little buttery richness to the plate.
It's fresh enough for a warm summer evening, but satisfying enough to feel like a real dinner.
So fire up the grill, grab a few limes and enjoy one more easy summer meal while the season is still hanging on.
If you love easy dinners like this, you might also enjoy:
Before You Start
Can I use regular chicken breasts?
Yes. If your chicken breasts are thick, slice them horizontally into thinner cutlets so they cook more quickly and evenly.
About 30 minutes is perfect for these thin-sliced chicken breasts. Since the marinade contains fresh lime juice, there's no need to marinate them overnight.
Absolutely. Make it a few hours ahead and keep it refrigerated until you're ready to serve.
Yes. Frozen corn works beautifully in the sauté. You can add it directly to the skillet; it may just need an extra minute or two to heat through and develop some golden edges.
The chicken has plenty of Southwestern flavor without being especially hot. The cayenne is optional, so you can leave it out for a milder dinner or add more if you like some heat.
Yes. An indoor grill pan works very well when you don't want to fire up the outdoor grill.
Cook the chicken until it reaches an internal temperature of 165°F in the thickest part.
