Grilled Lime Cilantro Chicken (Print)

Juicy grilled chicken infused with lime and cilantro, served with a vibrant corn and black bean salad.

# Ingredients:

→ Chicken Marinade

01 - 4 boneless, skinless chicken breasts
02 - 1/4 cup fresh lime juice
03 - 2 tablespoons olive oil
04 - 2 tablespoons fresh cilantro, chopped
05 - 2 garlic cloves, minced
06 - 1 teaspoon ground cumin
07 - 1 teaspoon chili powder
08 - 1/2 teaspoon salt
09 - 1/4 teaspoon black pepper

→ Corn and Black Bean Salad

10 - 1 (15 ounce) can black beans, drained and rinsed
11 - 1 1/2 cups cooked corn kernels
12 - 1 cup cherry tomatoes, halved
13 - 1/4 cup red onion, finely chopped
14 - 1/4 cup fresh cilantro, chopped
15 - 1 jalapeño, seeded and finely diced
16 - 2 tablespoons olive oil
17 - 2 tablespoons fresh lime juice
18 - 1/2 teaspoon salt
19 - 1/4 teaspoon black pepper

# Directions:

01 - In a medium bowl, whisk together lime juice, olive oil, cilantro, minced garlic, cumin, chili powder, salt, and pepper until fully combined.
02 - Place chicken breasts in a large resealable bag or shallow dish. Pour marinade over chicken, seal, and refrigerate for at least 30 minutes, or up to 2 hours for enhanced flavor.
03 - In a large bowl, combine black beans, corn, cherry tomatoes, red onion, cilantro, and jalapeño. Drizzle with olive oil and lime juice, then season with salt and pepper. Toss thoroughly and refrigerate until ready to serve.
04 - Preheat grill or grill pan to medium-high heat. Remove chicken from marinade, allowing excess liquid to drip off. Grill chicken for 6 to 7 minutes per side until fully cooked and internal temperature reaches 165°F.
05 - Remove chicken from grill and let rest for 5 minutes. Slice if desired and serve alongside the corn and black bean salad.

# Expert Tips:

01 -
  • The chicken stays impossibly juicy because the lime juice and oil work together like a gentle tenderizer, not a harsh one.
  • That corn and black bean salad is bright enough to stand on its own but humble enough to let the chicken shine.
  • Everything comes together in just over an hour, so it's fancy enough for guests but quick enough for a Wednesday night.
02 -
  • Don't skip the resting period after grilling—I learned this the hard way when I cut into chicken too early and watched all those precious juices escape onto the cutting board.
  • If your chicken is especially thick, pound it to an even thickness before marinating so it cooks uniformly and doesn't have dry edges and an undercooked center.
03 -
  • Squeeze fresh limes yourself rather than using bottled juice—the difference in brightness and flavor is worth the thirty seconds it takes.
  • Let the marinade come to room temperature before grilling so the chicken cooks evenly from edge to center, not cold in the middle and overdone outside.
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