Grilled Lime Cilantro Chicken (Printable View)

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

# Ingredient List:

→ For the Chicken

01 - 4 boneless, skinless chicken breasts
02 - 1/4 cup fresh lime juice (about 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 can (15 oz) 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

# How to Make:

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 - 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, then season with salt and pepper. Toss well and set aside.
04 - Preheat grill or grill pan to medium-high heat.
05 - Remove chicken from marinade, letting excess drip off. Grill chicken for 6 to 7 minutes per side, or until cooked through and internal temperature reaches 165°F.
06 - 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 tender because the lime juice and cilantro do the heavy lifting in the marinade without any dairy needed.
  • That corn and black bean salad works as a complete side dish, so there's no scrambling for something else to balance the plate.
  • It's the kind of meal that tastes like you spent hours in the kitchen when it actually comes together faster than ordering takeout.
02 -
  • Don't skip the resting time after grilling—I learned this the hard way when I cut into chicken too quickly and watched all the moisture disappear.
  • If your marinade has sat in the fridge for over 2 hours, the lime juice can actually start making the chicken mushy, so there is such a thing as too marinated.
03 -
  • Marinate the chicken in a bag instead of a dish so you can massage it halfway through and distribute the marinade more evenly.
  • If your grill pan is sticking, oil the grates instead of oiling the chicken—it makes a huge difference in getting that perfect crust without sticking.
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