Chicken with Corn Relish

This chicken with corn relish might be the perfect summer dinner. Juicy, spicy chicken is topped with a perfectly sweet and spicy honey-lime corn relish.

Need the perfect summer chicken recipe? Look no further than this juicy chicken with summer corn relish.

This might be my new favorite chicken breast recipe. Flavorful chicken topped with a sweet and spicy corn relish. YES. Whether you serve it with rice and beans or in a burrito or with just a few roasted or grilled veggies, this chicken will be your go-to when you need the best summery dinner.

I season the chicken heavily with a mix of chili powder, cumin, garlic powder, paprika, and cayenne, and simply pan-sear it and then roast it. For the relish, I char the corn first, toss it with a few minced peppers, and dress it with an irresistibly zippy honey-lime sauce. It creates the perfect blend of spicy, sweet, and tangy, which works so well with the juicy chicken.

How to make this chicken with corn relish

What you need

• Chicken: Use boneless, skinless chicken breasts or make it with boneless, skinless chicken thighs, but be sure to adjust the cooking time as the boneless thighs will finish baking faster than the breasts.
• Spices: I season the chicken with chili powder, cumin, garlic powder, paprika, and cayenne powder.
• Corn relish: I make the corn relish with fresh corn, jalapeño pepper, red bell pepper, and a red Fresno chili pepper. If you can’t find a red Fresno, you can omit it or add another jalapeño pepper. The dressing is simply lime juice and honey–easy as that! I finish the relish with minced scallions.
• For serving: I serve the chicken with lime wedges.

• Step 1: Marinate the chicken. Coat the chicken in a little oil and all the spices. Refrigerate until you’re ready to make dinner. You can marinate it for 30 minutes or up to 24 hours.
• Step 2: Make the corn relish. Char the corn. Make the dressing by whisking together lime juice and honey. Combine the charred corn with the minced peppers and honey-lime dressing in a bowl. Finish with minced scallions. Refrigerate the relish until needed.
• Step 3: Pan-fry the chicken in oil until browned on both sides. Transfer to the oven for 15 to 25 minutes, depending on the thickness of your breasts. I recommend checking the breasts at about 20 minutes and then roasting and checking the internal temperature every 5 minutes or so until they reach 165ºF.
• Step 4: Arrange the cooked chicken on a platter with lime wedges. Spoon the corn relish on top.

Chicken with Corn Relish

This chicken with corn relish might be the perfect summer dinner. Juicy, spicy chicken is topped with a perfectly sweet and spicy honey-lime corn relish.

5 from 3 votes

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Prep Time: 15 minutes minutes

Cook Time: 25 minutes minutes

Inactive time: 1 hour hour

Total Time: 1 hour hour 40 minutes minutes

Servings: 4

Calories: 464kcal

Equipment

• Ovenproof skillet
• Baking sheet

Ingredients

Chicken:

• 2 pounds boneless, skinless chicken breasts
• 2 tablespoons extra virgin olive oil (divided)
• 1 tablespoon chili powder
• 2 teaspoons kosher salt
• 2 teaspoons garlic powder
• 2 teaspoons cumin
• 2 teaspoons paprika
• ½ teaspoon cayenne powder
• 1 lime (cut into quarters)

Honey-lime corn relish:

• 4 ears of corn (husk and silk removed)
• 1 tablespoon neutral oil
• 1 teaspoon kosher salt (plus more to taste)
• 1 jalapeño pepper (trimmed and minced)
• 1 red bell pepper (trimmed, seeded, and minced)
• 1 red Fresno chili pepper (optional, trimmed and minced; or replace with a jalapenño pepper if desired)
• 3 tablespoons lime juice (from about 2 limes)
• 2 tablespoons honey
• 2 scallions (trimmed and minced)

Instructions

Marinate the chicken:

• Place the chicken in a large bowl with 1 tablespoon of extra virgin olive oil. Add 1 tablespoon chili powder, 2 teaspoons kosher salt, 2 teaspoons garlic powder, 2 teaspoons cumin, 2 teaspoons paprika, and ½ teaspoon cayenne powder. Use a spatula or your hands to rub all over the chicken. Transfer to the refrigerator for 30 minutes up to 24 hours.

Start the corn relish:

• Turn on the broiler.
• Cut the corn from the cob onto a baking sheet. Toss with 1 tablespoon neutral oil and 1 teaspoon kosher salt. Arrange in an even layer. Transfer to the oven under the broiler for 4 to 8 minutes or until the corn chars. Be careful not to burn the corn! Check it occasionally and flip periodically. The cooking time will vary depending on your broiler. Remove from the oven and set aside.
• Turn off the broiler and preheat the oven to 400ºF.

Make the honey-lime dressing:

• Whisk together the lime juice and honey in a small bowl until smooth. Set aside.

Finish the relish:

• Add the minced jalapeño pepper, minced red bell pepper, and minced red Fresno chili pepper to a serving bowl.
• Add the charred corn to the bowl of minced peppers. Pour the honey-lime dressing over the corn and toss to combine. Sprinkle the minced scallions on top. Transfer to the refrigerator until needed.

Cook the chicken:

• Heat 1 tablespoon extra virgin olive oil in a wide ovenproof skillet over medium-high heat. Once hot, add the chicken in an even layer. Cook without moving for 3 to 5 minutes. Flip and cook for 1 to 2 minutes.
• Transfer to the oven for 20 to 25 minutes. Check the internal temperature of the chicken at 20 minutes and continue cooking until the chicken reaches 165°F. The total cook time will depend on the thickness of your chicken breasts. Remove the skillet from the oven and set aside.

To serve:

• Transfer the cooked chicken breasts to a serving platter. Arrange the lime quarters around the chicken and spoon the corn relish on top. Serve with more corn relish on the side. Enjoy!

Nutrition

Calories: 464kcal | Carbohydrates: 33g | Protein: 53g | Fat: 15g | Sodium: 2060mg | Fiber: 4g | Sugar: 16g | Vitamin C: 56mg

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