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This grilled Tajin chicken bowl is the perfect answer when you want something more exciting than plain grilled chicken. It’s smoky, zesty, and brimming with summery flavors that really wake up your taste buds. The chicken, coated in chili-lime Tajin seasoning, pairs beautifully with sweet grilled corn, fresh cucumbers, creamy avocado, and feta, all tossed over peppery arugula with a lively vinaigrette. Whether you’re looking for a light lunch, an easy weeknight dinner, or a meal prep winner, this recipe hits all the marks.
I first made this on a hot summer evening when I wanted a salad that felt indulgent but not heavy. Now it’s one of the few dishes that my whole family asks for again and again.
Ingredients
- Chicken cutlets: Thin or pounded breasts work best because they cook quickly and soak up the vibrant Tajin seasoning
- Tajin seasoning: A zesty combo of chili peppers, lime, and salt that brings bold flavor and a slight kick
- Paprika and brown sugar: These add a smoky, sweet undertone to balance the tartness of the Tajin
- Arugula: Provides a peppery crunch that contrasts beautifully with the creamy avocado and salty feta
- Corn: Fresh corn grilled to bring out natural sweetness and a little char flavor
- Cucumber, avocado, and tomatoes: Crisp and creamy veggies round out the salad with refreshing texture
- Feta cheese: Adds a salty tang that ties all the flavors together
- Olive oil, lime juice, salt, and pepper: Simple ingredients for a bright, punchy vinaigrette to dress the salad
Step-by-Step Instructions
- Season the Chicken:
- Mix Tajin with brown sugar and paprika in a bowl. Coat the chicken cutlets evenly with this seasoning mix, making sure every piece is well-covered. This combination creates a smoky-sweet flavor with a tangy lift.
- Grill the Chicken and Corn:
- Preheat your grill to medium-high. Place the seasoned chicken cutlets along with an ear of corn on the grill. Cook the chicken until it reaches an internal temperature of 165 degrees Fahrenheit—usually about 3 to 5 minutes per side depending on thickness. Grill the corn simultaneously, turning every few minutes, until it’s charred in spots and tender, about 8 to 10 minutes.
- Prepare the Dressing:
- While the chicken and corn grill, whisk together olive oil, fresh lime juice, salt, and pepper in a small bowl. This dressing will brighten all the flavors in the salad and give it that zesty finish.
- Assemble the Salad:
- Remove the corn from the cob by slicing off the kernels. Toss arugula with the dressing in a large bowl to coat evenly. Divide the salad between serving bowls and top with sliced grilled chicken, corn kernels, diced cucumber, creamy avocado, cherry tomatoes, and crumbled feta cheese. Serve immediately for the freshest taste.
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One of my favorite things about this dish is how the Tajin seasoning brightens the grilled chicken with a perfect balance of heat and tang. It reminds me of summer barbecues where the whole family gathers around, drawn to the grill’s smoky aroma and vibrant dishes like this one.
Storage Tips
Keep the grilled chicken and corn in separate airtight containers in the fridge to maintain texture and flavor. Add fresh veggies and greens just before serving to keep everything crisp. If you have leftovers, the chicken reheats beautifully in a skillet with a splash of oil or in an air fryer to maintain juiciness and a slight char.
Ingredient Substitutions
Chicken thighs make an excellent alternative if you prefer juicier meat and don’t mind a slightly longer cook time. You can swap feta for goat cheese or cotija for a different but equally creamy and tangy touch. If arugula’s flavor is too bold, baby spinach or romaine lettuce create a milder base.
Serving Suggestions
Serve this salad with warm corn tortillas for a light taco-style meal or make a grilled chicken sandwich using leftover chicken and some pickled onions for a punch of acidity. A side of black beans or chickpeas adds more protein and rounds out the dish for a filling dinner.
Pro Tips
- Toast spices slightly before mixing with brown sugar to deepen the flavor of your seasoning blend
- Avoid overcooking the chicken by monitoring the internal temperature carefully—this keeps it juicy
- Add fresh lime juice just before serving to brighten the salad and bring out the zestiness of the Tajin
Common Recipe Questions
- → What’s Tajin seasoning made of?
Tajin is a Mexican blend of chili peppers, lime, and salt, offering a tangy, slightly spicy flavor that brightens grilled chicken.
- → Can I use chicken thighs instead of cutlets?
Yes, chicken thighs provide a juicier, more flavorful option and work well with the Tajin seasoning.
- → How do I grill the chicken evenly?
Cook the chicken over medium heat until it reaches an internal temperature of 165°F, turning occasionally for uniform charring.
- → What can I substitute for arugula?
Romaine or baby spinach offer milder leafy alternatives while still providing fresh texture to the dish.
- → How should leftovers be stored and reheated?
Keep chicken and corn separate in airtight containers in the refrigerator for up to 3 days. Reheat in a skillet with a bit of oil or use a microwave or air fryer.
- → Can I add more protein or veggies?
Absolutely, black beans or chickpeas add protein, and grilled bell peppers or pickled onions boost flavor and color.