Soy-Lime Grilled Chicken Thighs with Corn and Cucumber Salad

Soy-Lime Grilled Chicken Thighs with Corn and Cucumber Salad

4 servings
These soy-lime grilled chicken thighs are packed with savory, smoky flavor and served with a refreshing corn and cucumber salad for the perfect balance of sweet, salty, and crunchy.

Ingredients

  • finely chopped garlic
    1 tbsp
  • soy sauce

    divided

    4 tbsp
  • grated lime zest
    1 tsp
  • fresh lime juice

    divided, from 2 limes

    3 tbsp
  • plus 1 teaspoon toasted sesame oil

    divided

    3 tbsp
  • light brown sugar

    divided

    1 tsp
  • bone-in

    skin-on chicken thighs, patted dry, about 6 thighs

    2 lb
  • neutral oil

    for grilling, such as canola or vegetable

  • fresh corn

    husked

    1 ear
  • scallions
    6 large
  • rice vinegar
    1 tbsp
  • crushed red pepper
    ¼ tsp
  • english cucumber

    halved lengthwise and thinly sliced, about 2 cups

    1
  • toasted sesame seeds
    1 tsp
  • kosher salt
    to taste
  • cilantro

    for garnish

Directions

  1. 1

    Whisk together garlic, 3 tablespoons soy sauce, 2 tablespoons lime juice, 1 tablespoon sesame oil, and 1/2 teaspoon brown sugar in a small bowl until sugar is dissolved. Pour soy mixture into a large ziplock bag and add chicken. Seal bag and gently massage soy mixture into chicken. Set aside to marinate at room temperature for at least 30 minutes or up to 1 hour.

  2. 2

    Preheat a gas grill to medium-high (400°F to 450°F) on 1 side, or push hot coals to 1 side of charcoal grill. Drizzle 1 teaspoon sesame oil over corn and scallions. Remove chicken from marinade, shaking off excess; discard marinade. Place chicken skin-side down on oiled grates on lit side of grill; place corn in another area of lit side of grill. Cook, uncovered, until chicken is well browned and lightly charred in spots, 4 to 6 minutes per side; transfer to unlit side of grill, and cook, covered, until chicken is cooked through and a thermometer inserted in the thickest part registers 170°F, 10 to 15 minutes. Grill corn, turning occasionally, until tender and charred in spots, about 12  minutes. Grill scallions, turning often, until crisp-tender and charred in spots, 1 to 2 minutes. Transfer to a cutting board and let chicken rest for 5 minutes. Remove corn kernels with a sharp knife, and coarsely chop grilled scallions..

  3. 3

    Whisk together rice vinegar, crushed red pepper, lime zest, remaining 2 tablespoons sesame oil, remaining 1 tablespoon lime juice, remaining 1 tablespoon soy sauce, and remaining 1/2 teaspoon brown sugar in a large bowl until combined, about 30 seconds. Stir in cucumbers, scallions, and corn kernels. Sprinkle chicken and salad with toasted sesame seeds. Season to taste with salt and garnish with cilantro, if desired.

    Step 3
Soy-Lime Grilled Chicken Thighs with Corn and Cucumber Salad

Soy-Lime Grilled Chicken Thighs with Corn and Cucumber Salad

5.0(3)75 min4 servings594 cal

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Ratings & Reviews

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About this Recipe

Craving a vibrant, flavorful dinner that balances savory with refreshingly bright notes? These Soy-Lime Grilled Chicken Thighs, perfectly paired with a crisp Corn and Cucumber Salad, deliver an irresistible meal right from your grill.

The magic here lies in the soy-lime marinade for the chicken, infusing it with deep umami and zesty citrus that caramelizes beautifully on the grill. This rich flavor is then expertly balanced by the sweet crunch of fresh corn and crisp cucumber in a light, tangy dressing, creating a truly harmonious dish.

Prepare for incredibly tender, juicy chicken thighs with a beautifully charred, savory-sweet exterior that hints at smoke from the grill. Each bite offers a burst of garlic and lime, complemented by the rich notes of toasted sesame oil and soy. The accompanying salad provides a refreshing counterpoint, with the sweetness of corn, the satisfying crunch of cucumber and scallions, all brightened by rice vinegar and a subtle warmth from crushed red pepper.

This dinner is designed to delight your senses, offering a satisfying meal that feels both comforting and surprisingly light. It's an accessible recipe that delivers big on flavor, perfect for a weeknight dinner or a casual gathering.

While bone-in, skin-on chicken thighs are specified for their unmatched flavor and juiciness, you could certainly adapt this recipe for boneless, skinless chicken thighs or even chicken breasts, adjusting grilling times as needed. For the salad, consider adding cherry tomatoes for extra color, or a sprinkle of crumbled feta for a salty tang. A different fresh herb like mint could also offer a refreshing twist alongside cilantro.

This Soy-Lime Grilled Chicken and Corn and Cucumber Salad makes for an ideal warm-weather dinner, perfect for backyard cookouts or a simple family meal. Serve it alongside a steaming bowl of jasmine rice to soak up all the delicious pan juices, or keep it light and enjoy as is.

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