If you’re looking for a dinner that’s juicy, flavorful, and makes you look like a total kitchen hero without a ton of effort, welcome to your new favorite: Lime Chicken with Corn and Poblano Salad.
Here’s the vibe: zesty, citrus-marinated chicken thighs with crispy skin, paired with a bright, slightly smoky corn and poblano salad. It’s the kind of dinner you make once and then find yourself craving again two nights later. Perfect for easy weeknight dinners, weekend meal prep, or impressing someone special (even if it’s just your cat watching you plate).
Let’s get into the juicy details of this lime chicken recipe that delivers big flavor and feel-good satisfaction.
Table of contents
Ingredients
For the Chicken (Cilantro Lime Chicken Thighs):
- 4 bone-in, skin-on chicken thighs
- 2 tbsp olive oil
- 1/4 cup all-purpose flour
- 1 tsp garlic powder
- 1/2 tsp cayenne pepper (optional, adjust to taste)
- 1/2 tsp freshly ground black pepper
- 1 tsp salt
- Zest of 1 lime
For the Corn and Poblano Salad:
- 2 cups fresh or frozen corn kernels
- 2 poblano peppers, diced
- 3 scallions, thinly sliced
- Juice of 2 limes
- 1/4 cup chopped fresh cilantro
- 1 tbsp olive oil
- Salt and pepper to taste
This makes a delicious poblano pepper side dish that pairs perfectly with the zesty chicken.
Instructions: Step-by-Step Deliciousness
Step 1: Prep the Chicken
Preheat your oven to 425°F (220°C). Pat your chicken thighs dry with paper towels. This is key for crispy skin—don’t skip it!
In a shallow bowl, combine flour, garlic powder, cayenne pepper, black pepper, salt, and lime zest.
Dredge the chicken thighs in the seasoned flour, shaking off the excess.
Step 2: Sear and Roast
Heat 2 tablespoons of olive oil in an oven-safe skillet over medium-high heat.
Once hot, add the chicken thighs skin-side down. Let them sear for 5-7 minutes until golden and crispy.
Flip the chicken and transfer the skillet to the oven. Roast for 20-25 minutes, or until the internal temperature hits 165°F.
This is your go-to oven-roasted chicken technique. Super crispy outside, juicy and flavorful inside.
Step 3: Make the Salad
While the chicken is doing its thing in the oven, heat 1 tablespoon of olive oil in a skillet over medium heat.
Add diced poblano peppers and cook for about 6-8 minutes until softened and slightly charred.
Stir in the corn and cook for 2-3 minutes to warm through and get a little color.
Turn off the heat and transfer everything to a large mixing bowl.
Add scallions, fresh cilantro, lime juice, and salt and pepper. Mix well.
This corn and poblano salad is the side dish you didn’t know you needed in your life.
What It Should Look Like
Here’s what you’re aiming for:
- Chicken: deeply golden, crispy skin with little flecks of lime zest, juices bubbling under the crust.
- Salad: vibrant pops of yellow, green, and fresh herb flecks. Steam still rising.
It’s a feast for the eyes and the taste buds. Think summer cookout vibes with indoor ease.
Why This Recipe Works
Let me tell you why this one’s a keeper:
- Zesty lime marinade = flavor explosion
- Roasted chicken thighs stay juicy and are full of rich flavor
- The salad is fresh and smoky, thanks to the grilled poblano peppers
- It’s easy to make, easy to clean up
- Works year-round, but hits different in the summer
Want more summer-worthy sides? Try this elote pasta salad for another backyard BBQ banger.
Serving Suggestions
You can go classic and serve the chicken alongside the salad, or pile the salad right on top of the chicken like a topping. Either way = magic.
Want to bulk it up? Serve with:
- Warm tortillas for a taco-style vibe
- A scoop of white rice or quinoa
- Slices of avocado and crumbled queso fresco
Bonus pairing: Serve with this Mexican-style corn salad for a total Latin-inspired plate.
Perfect for:
- Easy weeknight dinners
- Backyard gatherings
- Meal prep lunches
Variations and Storage Tips
Switch It Up:
- Use boneless thighs or chicken breasts
- Grill the chicken instead of roasting for that char flavor
- Add avocado or black beans to the salad for extra texture
- Swap cilantro with parsley or mint if you’re not a cilantro fan
- Want it spicier? Add a chopped jalapeño to the salad
Leftover Magic:
- Store leftovers in airtight containers for up to 3 days
- Reheat the chicken in a 375°F oven to keep the skin crispy
- Salad is great cold, so it’s perfect for lunchboxes or on-the-go bites
Craving more smart dinner swaps? Check out these creative ground chicken recipes for ideas that stretch your ingredients without sacrificing taste.
Also, if you liked this, you’ll love our Mexican street corn chicken bowl for a loaded bowl of goodness.
Print
Lime Chicken with Corn and Poblano Salad
- Total Time: 1 hour
- Yield: Serves 4
Description
Zesty lime-marinated chicken thighs with crispy skin, served with a smoky, fresh corn and poblano salad. Perfect for weeknights, meal prep, or a flavorful dinner with minimal effort.
Ingredients
- 4 bone-in, skin-on chicken thighs
- 2 tbsp olive oil
- 1/4 cup all-purpose flour
- 1 tsp garlic powder
- 1/2 tsp cayenne pepper (optional)
- 1/2 tsp freshly ground black pepper
- 1 tsp salt
- Zest of 1 lime
- 2 cups fresh or frozen corn kernels
- 2 poblano peppers, diced
- 3 scallions, thinly sliced
- Juice of 2 limes
- 1/4 cup chopped fresh cilantro
- 1 tbsp olive oil
- Salt and pepper to taste
Instructions
- Preheat oven to 425°F (220°C). Pat chicken thighs dry.
- In a shallow bowl, mix flour, garlic powder, cayenne pepper, black pepper, salt, and lime zest.
- Dredge chicken in the seasoned flour, shaking off excess.
- Heat 2 tbsp olive oil in an oven-safe skillet over medium-high heat. Sear chicken skin-side down for 5-7 minutes until golden.
- Flip chicken, transfer skillet to oven, and roast for 20-25 minutes or until internal temp reaches 165°F.
- Meanwhile, heat 1 tbsp olive oil in a skillet over medium heat. Sauté diced poblano peppers for 6-8 minutes.
- Add corn and cook for another 2-3 minutes.
- Transfer to a bowl and mix in scallions, cilantro, lime juice, salt, and pepper.
Notes
Use fresh lime zest and juice for maximum flavor. Salad can be served cold and makes excellent leftovers.
- Prep Time: 25 minutes
- Cook Time: 25 minutes
- Category: Dinner
- Method: One-Pan
- Cuisine: Mexican-Inspired
Nutrition
- Serving Size: 1 serving
- Calories: 1091
- Sugar: 5g
- Sodium: 800mg
- Fat: 68g
- Saturated Fat: 18g
- Unsaturated Fat: 45g
- Trans Fat: 0g
- Carbohydrates: 61g
- Fiber: 6g
- Protein: 58g
- Cholesterol: 210mg
Final Thoughts
Lime Chicken with Corn and Poblano Salad isn’t just a meal—it’s a little moment of joy on a plate. Juicy, crispy, spicy, tangy—every bite is layered with flavor.
It’s one of those meals that feels comforting but also exciting. Like your favorite hoodie that somehow smells like a beach day.
Next time you’re staring at a pack of chicken thighs and wondering what to do with them, this is it. This is the move.
And hey, when you make it, tag us or drop a comment. We want to see your spin on it. Whether you made it spicy, added extra corn, or turned it into tacos, share the love!
From our kitchen to yours—happy cooking!
Related Recipes You Might Like:
- Mexican-style corn salad
- Creamy garlic herb chicken
- Creative ground chicken recipes
- Elote pasta salad
- Shrimp with creamy corn
- Mexican street corn chicken bowl
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