Grilled Lime Cilantro Chicken

Experience a burst of fresh, Mexican-inspired flavors with this Grilled Lime Cilantro Chicken. Featuring tender, juicy chicken breasts marinated in zesty lime and aromatic cilantro, this dish is perfectly complemented by a vibrant corn and black bean salad. It is an ideal meal for those seeking a healthy, high-protein option that is both gluten-free and dairy-free.

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This easy-to-follow recipe brings the grill to life, combining classic spices like cumin and chili powder with the brightness of citrus. The accompanying salad adds a refreshing crunch and fiber-rich texture, making every bite a well-rounded culinary delight.

Ingredients

• For the Chicken
  • 4 boneless, skinless chicken breasts
  • 1/4 cup fresh lime juice (about 2 limes)
  • 2 tablespoons olive oil
  • 2 tablespoons fresh cilantro, chopped
  • 2 garlic cloves, minced
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
• For the Corn and Black Bean Salad
  • 1 (15 oz) can black beans, drained and rinsed
  • 1 1/2 cups cooked corn kernels (fresh, frozen, or canned)
  • 1 cup cherry tomatoes, halved
  • 1/4 cup red onion, finely chopped
  • 1/4 cup fresh cilantro, chopped
  • 1 jalapeño, seeded and finely diced (optional)
  • 2 tablespoons olive oil
  • 2 tablespoons fresh lime juice
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper

Instructions

Step 1: Prepare the Marinade

In a medium bowl, whisk together lime juice, olive oil, cilantro, minced garlic, cumin, chili powder, salt, and pepper.

Step 2: Marinate the Chicken

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 more flavor).

Step 3: Prepare the Salad

While chicken marinates, combine black beans, corn, cherry tomatoes, red onion, cilantro, and optional jalapeño in a large bowl. Drizzle with olive oil and lime juice, season with salt and pepper, and toss well.

Step 4: Grill the Chicken

Preheat a grill or grill pan to medium-high heat. Remove chicken from the marinade and grill for 6–7 minutes per side, ensuring the internal temperature reaches 165°F (74°C).

Step 5: Rest and Serve

Remove chicken from the grill and let it rest for 5 minutes before slicing. Serve alongside the prepared corn and black bean salad.

Zusatztipps für die Zubereitung

To ensure perfect results, use a meat thermometer to confirm the chicken is cooked through. Using a high-quality grill pan and tongs will help achieve beautiful sear marks while keeping the meat intact. Always remember to check your canned goods and spice blends for hidden allergens to keep the dish safe for everyone.

Varianten und Anpassungen

For even juicier results, you can substitute the chicken breasts with chicken thighs. If you prefer a creamier texture in your salad, consider adding some freshly diced avocado just before serving.

Serviervorschläge

This meal pairs excellently with a crisp Sauvignon Blanc or a light Mexican lager. For an extra layer of smoky flavor, try grilling fresh corn on the cob before cutting the kernels off for the salad.

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With 370 calories and 36g of protein per serving, this Grilled Lime Cilantro Chicken is a nutritious powerhouse that doesn't compromise on taste. Enjoy this fresh and flavorful meal as a light lunch or a satisfying dinner.

Recipe FAQs

→ How long should the chicken marinate for best flavor?

Marinate the chicken for at least 30 minutes to allow the lime and cilantro flavors to penetrate, but up to 2 hours enhances juiciness and zest.

→ Can I use chicken thighs instead of breasts?

Yes, chicken thighs can be used for a juicier and more tender result. Adjust grilling time accordingly to ensure thorough cooking.

→ Is grilling corn before adding to the salad necessary?

Grilling corn adds a smoky depth to the salad, but fresh or frozen kernels work well if short on time.

→ What level of heat does the jalapeño add to the salad?

The jalapeño provides a mild to moderate heat depending on quantity and seed inclusion; it can be omitted for a milder taste.

→ How can leftovers be stored and reused?

Store chicken and salad separately in airtight containers in the refrigerator for up to 3 days. Reheat chicken gently to retain moisture.