Grilled Tajin Chicken

If you’re bored of basic grilled chicken, this Grilled Tajin Chicken Bowl is your answer. It’s smoky, zesty, and loaded with vibrant summer flavors—perfect for a light lunch, meal prep staple, or easy weeknight dinner.

Juicy grilled chicken is coated in chili-lime Tajin seasoning, paired with sweet corn and crisp veggies, then tossed over arugula with a punchy vinaigrette. This is the kind of salad you actually want to eat.

Grilled tajin chicken in a green bowl with corn, cucumbers, feta cheese, and avocado.

Looking for a satisfying and refreshing summer salad? This amazing salad is exactly what you need! Top arugula with seasoned grilled chicken and corn and toss it all in a simple homemade vinaigrette for a quick and flavorful meal.

And if you love the flavors in this grilled chicken, my Watermelon Tajin Skewers and this Mexican Street Corn Pasta Salad are also must-try recipes!

Why This Recipe Works

Jordan Zelesnick in a white sweater serving food.
  • Beyond quick: Ready in less than 15 minutes!
  • Big bold flavor with minimal effort: Tajin seasoning brings a zesty, citrusy kick that makes the grilled chicken anything but boring.
  • Fresh and summery: Juicy grilled corn, crisp veggies, and arugula balance the heat and make this salad light yet satisfying.
  • Great for meal prep: Grill the chicken in advance and assemble when you’re ready—perfect for lunches or no-fuss dinners.
Jordan

Ingredients You’ll Need

Labeled ingredients for tajin chicken.
  • Chicken cutlets – Thinly sliced or pounded chicken breasts cook quickly and soak up flavor from the Tajin seasoning, making them the star of this vibrant salad. You can grill, pan-sear, or air fry them depending on your mood (or how hot your kitchen is).
  • Seasonings – A simple mix of paprika, brown sugar, salt, and pepper gives the chicken a zesty, smoky-sweet flavor.
  • Tajin – This Mexican seasoning is made from chili peppers, lime, and salt and offers a nice tangy and slightly spicy flavor.
  • Arugula – Peppery, crisp, and the perfect leafy contrast to the bold flavors in the salad.
  • Veggies – Creamy avocado, juicy tomatoes, cool cucumber, and charred corn come together for a colorful, veggie-packed base.
  • Feta cheese – Salty, tangy, and crumbly—feta brings the richness that ties everything together.

*For a detailed list of instructions, ingredients and measurements, please reference the recipe card down below.

Substitutions/Additions

  • Chicken thighs instead of cutlets – for extra juicy, flavorful results.
  • Goat cheese or cotija in place of feta – both add creaminess with their own flair.
  • Romaine or baby spinach instead of arugula – if you prefer something milder.
  • Pickled onions – for a punch of acidity and color.
  • Black beans or chickpeas – to bulk it up with extra protein.
  • Mango or pineapple – adds a sweet, tropical twist. I love to do this in the summer!
  • Grilled bell peppers – for extra charred flavor and crunch.
  • Tortilla strips – for a salty, crunchy topping.

How to Make Tajin Chicken

Seasoning chicken cutlets with tajin.

Step 1: Season chicken. Combine Tajin with brown sugar and paprika, then season the chicken all over.

Grilling chicken and corn.

Step 2: Grill. Add the chicken to the grill with an ear of corn. Grill the chicken until its internal temperature reaches 165 degrees F. Grill the corn for 8 to 10 minutes, turning occasionally.

Whisking dressing in a bowl.

Step 3: Make dressing. In a bowl, whisk together olive oil, lime juice, salt and pepper. Slice the corn kernels off the cob.

Preparing arugula salad in a bowl.

Step 4: Assemble salad. Toss arugula with dressing. Divide between serving bowls and top with chicken, corn, and other toppings.

storing and reheating

Keep the chicken and corn separate from the other ingredients and store in the fridge in airtight containers for 2 to 3 days.

Reheat the chicken in a skillet over medium heat with a little bit of oil. You can also microwave or air fry the chicken to reheat.

You can also reinvent your leftovers in a grilled chicken sandwich!

Picking up a piece of grilled chicken from a salad bowl.

If you tried this tajin chicken or any other recipe on my blog please leave a 🌟 star rating and tell me how it went in the 📝 comments below. I love hearing from you, and this helps my business thrive so I can continue providing free recipes!

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Grilled Tajin Chicken

This Tajin Chicken Bowl is a fresh, vibrant meal that’s perfect for summer. Juicy grilled chicken is seasoned with chili-lime Tajin, served over arugula with grilled corn, avocado, and more. Tossed with a quick vinaigrette, it’s light, bold, and ready in under 15 minutes!
Prep Time5 minutes
Cook Time8 minutes
Total Time13 minutes
Course: Main Course
Cuisine: American
Servings: 2
Calories: 744
Author: Jordan

Equipment

Ingredients

  • olive oil spray
  • 2 tablespoons tajin seasoning
  • 1 teaspoon brown sugar
  • 1 teaspoon paprika
  • 1 pound chicken cutlets
  • 1 ear of corn
  • 2 cups baby arugula
  • 3/4 cup cherry tomatoes halved
  • 1 cucumber thinly sliced
  • 2 tablespoons red onion diced
  • 3/4 cup crumbled feta
  • 1 avocado sliced

Vinaigrette

Instructions

  • Preheat the grill to medium-high heat. Lightly spray the grill grates with olive oil to prevent sticking.
    olive oil spray
  • Combine the Tajín, brown sugar, and paprika in a small bowl. Then season the chicken cutlets, ensuring both sides are evenly coated. Lightly spritz both sides of the chicken with olive oil.
    2 tablespoons tajin seasoning, 1 teaspoon brown sugar, 1 teaspoon paprika, 1 pound chicken cutlets
  • Place the seasoned chicken and the ear of corn on the grill. Grill the chicken for 4-5 minutes, then fllip and cook an additional 2 minutes or until the internal temperature reaches 165°F.
    At the same time, grill the corn for 8-10 minutes, turning occasionally until it’s charred and cooked through. Allow the chicken to cool for a few minutes before slicing into bite-sized pieces or strips.
    1 ear of corn
  • Once the corn is grilled, remove it from the grill and let it cool slightly. After it’s cooled, cut the kernels off the cob.
  • While the corn and chicken are cooking, whisk together the olive oil, lime juice, salt, and pepper in a small bowl. Taste and adjust seasoning as needed.
    1/4 cup olive oil, juice of 1 lime, salt and pepper
  • In a large bowl, toss the baby arugula with the olive oil vinaigrette. Divide the arugula between two bowls and top with the grilled chicken, corn kernels, cherry tomatoes, cucumber, red onion, crumbled feta, and sliced avocado.
    2 cups baby arugula, 3/4 cup cherry tomatoes, 1 cucumber, 3/4 cup crumbled feta, 2 tablespoons red onion, 1 avocado
  • Serve the salad and enjoy!
If you tried this recipe, please leave a review letting me know how it was!

Notes

  • I like to lay all the ingredients over the arugula for this one but you can also combine everything in one big bowl
  • You can add a dash of tajin to the vinaigrette if you want to tie in the flavors from the chicken even more
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Nutrition

Calories: 744kcal | Carbohydrates: 27g | Protein: 54g | Fat: 49g | Saturated Fat: 7g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 32g | Trans Fat: 0.03g | Cholesterol: 95mg | Sodium: 194mg | Potassium: 1888mg | Fiber: 10g | Sugar: 10g | Vitamin A: 1647IU | Vitamin C: 37mg | Calcium: 90mg | Iron: 3mg
Nutrition information is approximate and was calculated using a recipe nutrition label generator.
Tried this recipe?I’d love to see your dish, mention @jzeats or tag #jzeats!

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