Soy-Lime Grilled Chicken Thighs with Corn, and Cucumber Salad

You’re never going to go wrong with grilled chicken, and these chicken thighs offer a bold, flavor-packed shortcut when you need dinner on the table quickly. The magic starts with the marinade, a short soak in soy sauce and lime juice to infuse the chicken with deep umami flavor and bright acidity. The soy runs deep here, lending a savory richness that caramelizes beautifully on the grill. As the thighs cook, they stay incredibly juicy inside while the edges crisp up, offering that irresistible smoky crunch you only get from direct heat.

The salad on the side is more than just a fresh element, it’s a balancing act. Sweet corn, cooling cucumber, and a hint of chile create a contrast that cuts through the richness of the chicken. It’s crunchy, zesty, and just spicy enough to keep things interesting. Together, the dish is both hearty, refreshing, and ideal for a hot evening when you want something satisfying but not heavy.

This recipe is all about smart contrasts: rich vs. light, smoky vs. crisp, savory vs. fresh. It’s easy enough for a weeknight but impressive enough for weekend entertaining. The marinade is a keeper, and not just for chicken — try it on tofu, shrimp, or vegetables, too. Whether you’re hosting a backyard barbecue or just firing up the grill for yourself, this soy-lime combo will hit all the right notes. Serve with cold beer or a citrusy white wine for a simple, standout summer meal.

Can you marinate chicken in lime juice too long?

Marinating in lime juice adds bright, zesty flavor, but it’s best kept short — about 30 minutes to 1 hour — especially when used alone. The acidity in citrus begins to break down proteins quickly, which can make meat mushy if left too long. For longer marinating, balance the lime juice with oil, herbs, and spices to mellow its impact. This creates a more flavorful, even marinade without compromising the meat’s texture.

Moderation is key when working with citrus, so use enough to get the flavor and acidity you want but not so much that you ceviche your chicken. 

How to keep chicken juicy on the grill

To keep chicken juicy on the grill, start with bone-in, skin-on cuts like thighs, like we use here, or drumsticks, since they retain moisture better than boneless, skinless breasts. (You can also use bone-in breasts, though they take a lot longer to cook.)

Marinating the chicken adds flavor and helps lock in juiciness. It also helps to avoid pressing or flipping the meat too often — instead relying on a meat thermometer to pull the chicken off the grill at 165°F — and to rest it for at least five minutes to allow carryover cooking to 170°F and keep the juices in.

A light coating of oil on the chicken and the grill helps prevent sticking, which can tear the meat or skin and release juices.  

Notes from the Food & Wine Test Kitchen 

• The recipe calls for cooking the chicken to 170°F, which is above the USDA safe temperature of 165°F, but since thighs have more connective tissue, they are juicier and more tender when cooked to a slightly higher temperature.
• If you are sensitive to salt, opt for a lower-sodium soy sauce. 
• If grilling isn’t in the cards, you can make this on an indoor grill pan as well. Start with the vegetables and then cook the chicken.

Suggested pairing 

2022 Ceretto Blangé Langhe Arneis. The citrusy 2022 Ceretto Blangé Langhe Arneis is a perfect match for soy-lime grilled chicken thighs. Its bright acidity cuts through the savory umami of the soy, while notes of pear, lemon, and white blossom echo the zesty lime and refresh the palate. This crisp Italian white also complements the sweet corn and cool cucumber salad, enhancing the dish’s balance of textures and flavors!

This recipe was developed by Renu Dhar; the text was written by Breana Killeen.