Grilled Lime Cilantro Chicken (Printable)

Zesty grilled chicken with lime, cilantro, and vibrant corn-black bean salad full of fresh flavors.

# Components:

→ 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

# Method:

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.
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 well 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 to 7 minutes per side until cooked through and internal temperature reaches 165°F.
05 - Remove chicken from grill and let rest for 5 minutes. Slice if desired.
06 - Plate grilled chicken alongside the corn and black bean salad. Serve immediately while warm.

# Expert Advice:

01 -
  • The chicken stays impossibly juicy because the lime juice and cilantro actually tenderize the meat while it marinates, something I stumbled upon by accident but now do intentionally every time.
  • You get a complete, colorful meal in under an hour that tastes like you spent all day thinking about it, perfect for weeknight dinners or when guests are coming over.
02 -
  • Don't skip the resting period for the chicken—I learned this the hard way by slicing into it immediately and watching all those beautiful juices run onto the plate instead of staying in the meat where they belong.
  • The salad tastes even better if you make it an hour or so ahead of time because the lime juice and salt draw out the vegetables' natural flavors and everything becomes more cohesive and delicious.
03 -
  • Always let the marinade come to room temperature for about 10 minutes before grilling—this helps the chicken cook more evenly rather than burning on the outside while staying cold in the middle.
  • If you're marinating the chicken longer than 2 hours, the lime juice can actually start to denature the proteins too much and make the texture mushy, so there's a sweet spot at around 1 to 2 hours where everything is perfectly tender.
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