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Test Kitchen Approved

Mexican Street Corn Grilled Chicken

Mexican Street Corn Grilled Chicken

Mexican Street Corn Grilled Chicken

Recipe By Miranda Barnett, Savory Spice Test Kitchen

Yields

4 servings

Prep Time

5 Minutes

Cooking Time

20 Minutes

Recipe By Miranda Barnett, Savory Spice Test Kitchen

A quick sauce doubles as a wet rub to smother chicken with tangy, citrusy Mexican Street Corn Seasoning and encourage grill marks that'll impress all your dinner guests. Serve topped with pico de gallo, or sliced on top of a summer salad.

Ingredients

1/4 cup ketchup

1/4 cup mayonnaise


1 Tbsp. honey

1 Tbsp. lime juice

1 lb. boneless, skinless chicken breasts

Savory Spice ingredients in this recipe

  • Mexican Street Corn Seasoning

    This seasoning is only available in summer. Check back next summer!  If you're missing this bold, zesty seasoning, try Peruvian Chile Lime Seasonin...

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Directions

Step 1: Make sauce

In a medium bowl, combine ketchup, mayonnaise, Mexican Street Corn Seasoning, honey, and lime juice. Reserve 1/4 cup for brushing chicken. Cover remaining sauce and chill.

Step 2: Prepare chicken

Place chicken breasts on a sturdy surface and cover lightly with plastic wrap. Pound chicken breasts with a meat mallet or rolling pin to flatten to 3/4-inch. Uncover and pat dry with paper towels.

Step 3: Grill chicken

Preheat grill or grill pan for medium-high heat. Brush each side of chicken breasts with reserved portion of sauce. Grill for 5 min. per side until chicken reaches an internal temperature of 165 degrees. Rest for 5 min. before serving with remaining chilled sauce.