Mexican Grilled Chicken & Corn

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Total Time
10 mins
20 mins

A coupon clipping recipe Tip: Serve grilled cord garnished, if desired, with garlic salt and crumbled queso fresco cheese.

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  • 34 cup chile lime marinade, with lime juice
  • 2 12-3 lbs chicken, cut into serving pieces
  • 6 ears corn on the cob, husks pulled back and silks removed


  1. In large resealable plastic bag, pour 1/2 cup of marinade over chicken.
  2. Turn to coat.
  3. Close bag and marinate in fridge 30 minutes.
  4. Remove chicken from marinade, discarding marinade.
  5. Grill chicken, turning occasionally and brushing, if desired with additional marinade 20 minutes or until chicken is thoroughly cooked.
  6. Grill corn, brushing with remaining 1/4 cup marinade, turning occasionally, 10 minutes or until tender.
  7. If desired, sprinkle corn and chicken with chopped, fresh cilantro.