Chipotle-Lime Grilled Chicken & Corn on the Cob with Queso Fresco

Makes 6 servings

Nutrition Information per serving (6 servings)

• Calories505
• Sodium513 mg (21%)
• Carbohydrates3 g (1%)
• Polyunsaturated Fat7 g
• Fat40 g (62%)
• Fiber0 g (0%)
• Protein31 g (62%)
• Monounsaturated Fat20 g
• Saturated Fat10 g (49%)
• Cholesterol185 mg (62%)

• 1/4 cup fresh lime juice
• 1/4 cup olive oil
• 2 1/2 tablespoons chipotle Tabasco
• 3/4 teaspoon salt
• 6 large skinless boneless chicken thighs (2 1/2 lb total)
• 2 teaspoons mild honey

Prepare grill for cooking over direct heat with medium-hot charcoal (moderate heat for gas).
While coals are lighting, stir together lime juice, oil, Tabasco, and salt in a liquid-measuring cup. Put chicken in a large sealable bag and add 1/3 cup marinade (reserve remainder in cup). Seal bag, forcing out excess air, and marinate chicken at room temperature, about 15 minutes. Stir honey into remaining marinade until dissolved to make sauce.
Grill chicken (discarding marinade in bag) on lightly oiled grill rack, covered only if using a gas grill, turning chicken over occasionally and moving it to avoid flare-ups if necessary, until just cooked through, 8 to 10 minutes total.
Brush both sides of chicken with some of reserved sauce, then continue to grill, turning over once, until lightly browned, about 1 minute more. Serve chicken drizzled with remaining sauce.

Grilled Corn on the Cob with Garlic Butter, Fresh Lime, and Queso Fresco

Makes 6 servings


For the garlic butter:
• 12 tablespoons (1 1/2 sticks) unsalted butter, slightly softened
• 4 cloves garlic, coarsely chopped
• Salt and freshly ground black pepper

For the corn:

• 4 ears corn, silks removed but husks left on, soaked in cold water for at least 10 minutes
• 2 fresh limes, quartered
• 1/2 cup crumbled queso fresco or mild feta


Make the garlic butter:
Combine the butter and garlic in a food processor or with a mixer until smooth. (To mix by hand, let the butter get very soft, then beat in the garlic, finely minced, with a large wooden spoon.) Season to taste with salt and pepper. (The garlic butter can be made in advance, covered, and kept refrigerated up to 2 days, or frozen for a week. Bring to cool room temperature before serving.)
Make the corn:
1. Heat your grill to high.
2. Place the corn on the grill, close the grill hood, and cook for 15 to 20 minutes, turning occasionally, until steamed through and hot but still crisp (test by carefully piercing with a knife). Unwrap the husks from the corn and immediately spread or brush with garlic butter.
3. Squeeze the limes on top and and sprinkle with cheese. Serve immediately.

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