Grilled Chicken Breast with Grilled Corn and Poblano Salsa

5 from 1 vote
Jump to Recipe

Sharing is caring!

Easy grilled chicken breasts topped with a bright grilled corn and poblano salsa is an incredibly flavorful meal! This recipe is super easy to make and is one of our favorite ways to make grilled chicken, especially in the summertime when corn season is in full swing.

Grilled Chicken Breasts with Grilled Corn and Poblano Salsa on a serving platter
Want to save this recipe?
Just enter your email and get it sent to your inbox! Plus you’ll get new recipes from us every week!
Please enable JavaScript in your browser to complete this form.

Grilled Chicken Breast Ingredients

The full portions are in the recipe card.

  • Chicken Breast – Use one chicken breast per portion. This recipe uses 4 breasts, or 3 pounds of boneless skinless chicken breast. You can use bone-in if you wish and just adjust the grilling time.
  • Olive Oil – We use extra virgin olive oil as a binder for the seasoning to stick to.
  • Seasoning – We use our chicken seasoning, which is a mix of herbs, kosher salt, and spice (no sugar).
  • Salsa – See below for the full salsa details with a mix of peppers, corn, tomatoes, and onion.

Grilled Corn and Poblano Salsa

We use a modified version of our grilled corn and poblano salad recipe. It’s a delicious combination of the rich grilled peppers combined with the sweet flavor of grilled corn. We grill the corn and poblanos first and then make the salsa.

Then we grill the chicken breast.

Making The Grilled Corn and Poblano Salsa

  1. Grill Poblanos: Place poblano and jalapeño peppers over the direct heat. The peppers will cook quickly. Be sure to stay close to the grill and turn the peppers every 3 minutes so you have a dark char to the skin with some blistering. Remove when all sides are blistered. Place the poblano peppers in a plastic baggie and seal it so they can steam, which makes it easier to remove the skin.
  2. Grill Corn: While the peppers are roasting, grill corn over direct heat. Rotate the corn every 5 minutes so all sides on the husk are charred. Then gently remove the husks to give the corn a little more char and flavor. This will take total of 20 minutes. Now it’s time to make the salsa.
  3. Prep Salsa: Using a sharp knife, remove the kernels from the corn, and remove the skin from the peppers. Dice up the peppers and then combine all remaining ingredients in a large bowl. Season to taste in small increments. More citrus will add acidity, while small increments of salt can minimize any perceived bitter flavor.
Grilled Corn and Poblano Salad with jalapeños and tomatoes

Advanced Preparation

If you want to make this grilled chicken recipe easier, then make the salsa the day prior and store in the refrigerator.

Then you can grill the chicken breast, slice, and serve with the salsa.

Grilled Chicken Breast

Chicken breasts on the grill
  1. Season and Grill: Coat the chicken with olive oil and seasoning. Place the chicken breast over direct heat. Grill direct for up to 7 minutes or until you see grill marks. Flip the chicken and grill direct on the other side for 7 minutes.
  2. Serve: When the chicken reaches an internal temperature of 155 – 160 degrees (using a good instant read thermometer) remove from the grill and let rest for 10 minutes. Then slice and top with the salsa. If the chicken is extra thick and not done after 14 minutes keep flipping the chicken over direct heat every 2 minutes until done. Close the lid in between flipping.

Using a gas grill? Check out our tutorial on how to grill chicken on a gas grill and not burn it.

Side Ideas

About Vindulge

About Vindulge

Mary (a certified sommelier and recipe developer) and Sean (backyard pitmaster) are co-authors of the critically acclaimed cookbook, Fire + Wine, and have been creating content for the IACP nominated website Vindulge since 2009. They live in Oregon on a farm just outside Portland.

cookbook cover

Now on 2nd edition

Fire + Wine Cookbook


“This book is a one-stop guide for anyone truly interested in elevating their BBQ experience into a culinary work of art.”
5 out of 5 Stars
San Francisco Book Review

Tried this recipe? Give us a star rating and we would love to see! Mention @vindulge or use the hashtag #vindulge on all the social media handles. And consider subscribing to our newsletter where we drop all our favorite ideas and inspirations every week.

About Vindulge

Mary (a certified sommelier and recipe developer) and Sean (backyard pitmaster) are co-authors of the critically acclaimed cookbook, Fire + Wine, and have been creating content for the IACP nominated website Vindulge since 2009. They live in Oregon on a farm just outside Portland.

Grilled Chicken Breasts topped with a Grilled Corn and Poblano salsa on a serving platter
5 from 1 vote

Grilled Chicken Breasts with Grilled Corn and Poblano Salsa

Grilled chicken breasts finished with a flavorful and semi-spicy grilled corn and poblano salsa.
Prep: 15 minutes
Cook: 20 minutes
Servings: 4 people
Want to save this recipe?
Just enter your email and get it sent to your inbox! Plus you’ll get new recipes from us every week!
Please enable JavaScript in your browser to complete this form.

Ingredients 

Grilled Chicken Breast

  • 4 boneless skinless chicken breasts, (bone-in works well too, just adjust cooking time)
  • 2 tablespoons extra virgin olive oil
  • ¼ cup poultry seasoning

Grilled Corn and Poblano Salsa

  • 1 ear corn on the cob, (Husk on, fibers removed)
  • 2 whole poblano peppers
  • 2 cloves garlic, finely chopped
  • ¼ cup sweet onion, diced
  • ¼ cup grape or cherry tomatoes, sliced in half
  • 2 tablespoons fresh cilantro, chopped
  • ½ teaspoon kosher salt
  • 1 tablespoon freshly squeezed lime juice, (About ½ a lime)

Instructions 

Grilled Corn and Poblano Salsa

  • Grill Poblanos: Place poblano peppers over the direct heat. The peppers will cook quickly. Be sure to stay close to the grill and turn the peppers every 3 minutes so you have a dark char to the skin with some blistering. Remove when all sides are blistered. Place them in a plastic baggie and seal it so they can steam, which makes it easier to remove the skin.
  • Grill Corn: While the peppers are roasting, grill corn over direct heat. Rotate the corn every 5 minutes so all sides on the husk are charred. Then gently remove the husks to give the corn a little more char and flavor. This will take total of 20 minutes. Now it’s time to make the salsa.
  • Prep Salsa: Using a sharp knife, remove the kernels from the corn, and remove the skin from the peppers. Dice up the peppers and then combine all remaining ingredients in a large bowl. Season to taste in small increments. More citrus will add acidity, while small increments of salt can minimize any perceived bitter flavor.

Grilled Chicken Breast

  • Prep: Prepare the grill for two-zone (or direct/indirect cooking). Target 500 degrees Fahrenheit over the direct side of the grill.
  • Season and Grill: Coat the chicken with olive oil and seasoning. Place the chicken breasts over direct heat. Grill direct for up to 7 minutes or until you see grill marks. Flip the chicken and grill direct on the other side for 7 minutes. When the chicken reaches an internal temperature of 155 – 160 degrees (using a good instant read thermometer) remove from the grill and let rest for 10 minutes.
    If the chicken is extra thick and not done after 14 minutes keep flipping the chicken over direct heat every 2 minutes until done. Close the lid in between flipping.
  • Serve: Slice the grilled chicken breasts and top with the corn and poblano salsa.

Nutrition

Calories: 491kcal | Carbohydrates: 9g | Protein: 74g | Fat: 16g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 0.04g | Cholesterol: 218mg | Sodium: 692mg | Potassium: 1394mg | Fiber: 1g | Sugar: 2g | Vitamin A: 322IU | Vitamin C: 11mg | Calcium: 68mg | Iron: 3mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Prep Time: 15 minutes
Cook Time: 20 minutes
Course: dinner, Entree
Cuisine: American
Servings: 4 people
Calories: 491
Keyword: grilled chicken breast recipe, roasted corn and poblano salsa
Like this recipe? Leave a comment below!

mary cressler headshot

Vindulge

About Mary


I'm Mary, a wine/food/travel writer, Certified Sommelier, mom of twins, former vegetarian turned BBQ fanatic, runner, founder of Vindulge, and author of Fire + Wine cookbook. Thanks for stopping by!

You May Also Like:

5 from 1 vote (1 rating without comment)

Leave a comment

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.