Grilled Pollo Asada, Grilled Whole Green Onions, and Grilled Corn


  • 2 lbs boneless, skinless chicken thighs
  • 1/4 cup olive oil
  • 1/4 cup fresh lime juice
  • 2 tablespoons chili powder
  • 2 teaspoons ground cumin
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 bunch of green onions, trimmed
  • 4 ears of fresh corn, husked
  • 1/4 cup chopped fresh cilantro (optional)


  1. In a large bowl, whisk together the olive oil, lime juice, chili powder, cumin, garlic powder, onion powder, salt, and pepper to make the marinade.

  2. Add the chicken thighs to the marinade, making sure each piece is coated. Cover and refrigerate for at least 1 hour, or overnight if possible.

  3. Preheat your grill to medium-high heat.

  4. Grill the chicken thighs for 6-8 minutes per side, or until cooked through and the internal temperature reaches 165°F (74°C).

  5. While the chicken is cooking, grill the green onions and corn. Place the green onions and corn directly on the grill grates and cook for 8-10 minutes, turning occasionally, or until they are lightly charred and cooked through.

  6. Remove the chicken, green onions, and corn from the grill and let them cool for a few minutes.

  7. Slice the chicken into thin strips and chop the green onions into bite-sized pieces.

  8. Serve the chicken and green onions on a platter with the grilled corn on the side. Sprinkle with chopped fresh cilantro, if desired.

This recipe should yield 4-6 servings of delicious Grilled Pollo Asada, Grilled Whole Green Onions, and Grilled Corn. Enjoy!