Lemon Herb Grilled Chicken with Summer Corn & Avocado Salad

Fresh, bright, and full of early summer flavor, this Lemon Herb Grilled Chicken with Summer Corn & Avocado Salad is the kind of meal that invites you to slow down and linger a little longer at the table. Tender grilled chicken is paired with sweet charred corn, creamy avocado, juicy tomatoes, and fresh herbs for a dinner that’s both satisfying and light. Whether you’re cooking on the patio or gathering with family after a day outside, this simple meal captures the easy rhythm of summer.

Prep Time: 20 minutes

Cook Time: 15 minutes

Total Time: 35 minutes

Servings: 4

Ingredients

For the Chicken

• 4 boneless, skinless chicken breasts
• 2 tablespoons olive oil
• Juice of 1 large lemon
• 2 cloves garlic, minced
• 1 teaspoon dried oregano
• 1 teaspoon dried thyme
• ½ teaspoon smoked paprika
• 1 teaspoon kosher salt
• ½ teaspoon freshly ground black pepper

For the Summer Corn & Avocado Salad

• 3 ears fresh sweet corn
• 1 large avocado, diced
• 1 cup cherry tomatoes, halved
• ¼ cup finely diced red onion
• 2 tablespoons chopped fresh basil
• 2 tablespoons chopped fresh parsley
• 2 tablespoons olive oil
• Juice of ½ lemon
• Salt and pepper, to taste

Instructions

1. Marinate the Chicken

In a shallow bowl or zip-top bag, whisk together the olive oil, lemon juice, garlic, oregano, thyme, paprika, salt, and pepper. Add the chicken and coat well. Refrigerate for at least 30 minutes, or up to 4 hours for even more flavor.

2. Grill the Corn

Preheat your grill to medium-high heat. Place the ears of corn directly on the grill and cook for 8–10 minutes, turning occasionally until lightly charred. Remove and allow to cool before slicing the kernels from the cob.

3. Grill the Chicken

Grill the marinated chicken for 6–7 minutes per side, or until the internal temperature reaches 165°F. Transfer to a plate and let rest for 5 minutes before serving.

4. Make the Salad

In a large bowl, combine the grilled corn, avocado, cherry tomatoes, red onion, basil, and parsley. Drizzle with the olive oil and lemon juice. Season with salt and pepper, then gently toss until everything is evenly coated.

5. Serve

Arrange the grilled chicken alongside generous spoonfuls of the corn salad. Garnish with fresh basil and lemon wedges if desired.

Tips

• For extra smoky flavor, grill the lemon halves and squeeze them over the chicken before serving.
• Add crumbled feta or cotija cheese for a delicious variation.
• Leftover chicken slices are wonderful over mixed greens for lunch the next day.

Storage

Store leftover chicken and salad separately in airtight containers in the refrigerator for up to 3 days. The avocado is best added fresh if making the salad ahead of time.

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