Grilled Lime Cilantro Chicken (Printer-Friendly)

Juicy lime and cilantro marinated chicken grilled and paired with a vibrant corn and black bean salad.

# What You Need:

→ 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 (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

# 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.
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, letting excess drip off. Grill chicken for 6 to 7 minutes per side, or until cooked through and internal temperature reaches 165°F.
05 - Remove chicken from grill and allow to rest for 5 minutes. Slice if desired.
06 - Plate grilled chicken alongside the corn and black bean salad and serve immediately.

# Expert Suggestions:

01 -
  • The chicken stays impossibly juicy even if you're not a grilling expert, thanks to the lime juice tenderizing the meat while it marinates.
  • That corn and bean salad is what I make when I want to feel like I'm eating something vibrant and alive, not just chicken and sides.
  • It comes together faster than you'd expect, making weeknight dinners feel less like a chore and more like you planned something special.
  • Completely gluten-free and dairy-free, so it actually works for the whole table no matter what dietary quirks people have.
02 -
  • Don't skip the resting period after grilling; I learned this the hard way by cutting into chicken right off the grill and watching all the juices abandon ship onto my plate.
  • The chicken is done at one hundred sixty-five degrees on a meat thermometer—this is not optional if you want it safely cooked through but still juicy instead of dried out and rubbery.
03 -
  • If your grill isn't cooperating or the weather won't cooperate with you, a grill pan on the stovetop works just fine—you'll still get those gorgeous brown lines and cooked-through chicken.
  • Mince your garlic fresh right before making the marinade; there's something about that freshly broken-down garlic that makes the whole thing taste brighter and more alive than garlic that's been sitting around.
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