Grilled Lime Cilantro Chicken (Printable version)

Juicy lime-cilantro grilled chicken served with a colorful corn and black bean salad, perfect for a light meal.

# What You'll Need:

→ For the Chicken

01 - 4 boneless, skinless chicken breasts
02 - 1/4 cup fresh lime juice (approximately 2 limes)
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

→ For the Corn and Black Bean Salad

10 - 1 (15 oz) can black beans, drained and rinsed
11 - 1 1/2 cups cooked corn kernels (fresh, frozen, or canned)
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 (optional)
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 well 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 development.
03 - While chicken marinates, combine black beans, corn, cherry tomatoes, red onion, cilantro, and jalapeño in a large bowl. Drizzle with olive oil and lime juice, season with salt and pepper, then toss thoroughly and set aside.
04 - Preheat grill or grill pan to medium-high heat. Remove chicken from marinade, allowing excess to drip off. Grill chicken for 6–7 minutes per side until cooked through and internal temperature reaches 165°F (74°C).
05 - Remove chicken from grill and allow to 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 tenderizes it while the marinade soaks in all that cilantro brightness.
  • Everything comes together in about an hour, making it perfect for weeknight dinners when you want something that tastes like you spent all afternoon on it.
02 -
  • Don't skip the 30-minute minimum marinade time—the lime juice actually begins to denature the chicken proteins, making it tender rather than tough.
  • The exact moment the salad becomes perfect is when you eat it, so assemble it close to serving time or the tomatoes will start releasing water and make everything soggy.
03 -
  • Pound your chicken to an even thickness before marinating so it cooks uniformly without hot spots and cold spots.
  • The salad can be assembled hours ahead if you keep the tomatoes and avocado separate and add them right before serving.
Go back