Grilled Lime Cilantro Chicken (Print Version)

Juicy grilled chicken seasoned with lime and cilantro served with a fresh corn and black bean salad.

# Ingredient List:

→ 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 oz) 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

# How-To Steps:

01 - Whisk together lime juice, olive oil, cilantro, minced garlic, cumin, chili powder, salt, and pepper in a medium bowl 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 kernels, 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, letting excess drip off. Grill chicken for 6-7 minutes per side until cooked through with internal temperature reaching 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.

# Helpful Tips:

01 -
  • The chicken stays impossibly tender because the lime juice and oil work together to keep it moist while the flavors go deep—no dry, bland grilled chicken here.
  • Everything comes together in just over an hour from start to finish, so it's perfect for weeknight dinners or when people drop by unexpectedly.
  • The corn and black bean salad is bright enough to feel fresh but substantial enough to actually fill you up, so you don't need sides.
02 -
  • Don't skip the rest time after grilling—it sounds like a small thing but it makes the difference between chicken that stays juicy and chicken that's dry no matter how careful you were with the heat.
  • If you're using frozen corn, thaw it completely and pat it dry before adding it to the salad or it'll release too much water and make everything soggy.
03 -
  • Let your chicken sit at room temperature for ten minutes before grilling so it cooks evenly and doesn't stay cold in the middle while the outside gets overcooked.
  • Don't be afraid of the high heat on the grill—the quick sear locks in moisture and creates those beautiful caramelized bits that taste incredible.
Go Back