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Grilled Salsa Fresca Chicken

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If you’re looking for a dinner that’s fresh, flavorful and full of just the right amount of zest and tang, then look no further than this Grilled Salsa Fresca Chicken. Perfect for a warm summer night, this meal comes together quickly and is a great way to pack veggies and protein into one main dish!

Grilled Salsa Fresca Chicken

Grilled Salsa Fresca Chicken


  • 5 vine-ripe tomatoes, seeded and medium diced
  • ½ red onion, peeled and small diced
  • 2 jalapeños, seeded and small diced
  • 2 Tbsp. fresh cilantro, chopped
  • 1 ½ Tbsp. red wine vinegar
  • Juice of ½ lime
  • 2 Tbsp. olive oil
  • 2 ears of shucked corn
  • 4 7-9-oz.boneless skinless chicken breasts
  • ¼ cup crumbled queso fresco
  • Salt and pepper, to taste


  1. In a medium size bowl, mix together the tomatoes, onions, jalapeños, cilantro, red wine vinegar, lime juice, salt and pepper until combined. Set aside.
  2. In a grill pan over medium heat, add in the olive oil and cook the shucked corn for 3-4 minutes per side or until lightly browned.
  3. Trim the corn, add the cooked kernels to the salsa and mix until combined. Set in the refrigerator to keep cool.
  4. Season the chicken breasts on both sides with salt and pepper and in the same pan over medium heat with olive oil. Add the chicken and cook for 5-6 minutes per side or until completely cooked through and grill marks have formed.
  5. Remove the chicken and serve with the corn salsa fresca and queso fresco.
Chef Billy Parisi

By Chef Billy Parisi

Chef Billy Parisi is a culinary school grad who spent 15 years in the restaurant industry as a line cook, sous chef and executive chef. Now he develops, photographs and films simple and delicious recipes that will make everyone feel like a chef in their own kitchen.

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