Save There's something about the smell of lime and cilantro hitting a hot grill that stops me mid-conversation every single time. My neighbor introduced me to this chicken on a lazy Saturday afternoon when she showed up with a cooler and said, 'Trust me, you're going to want to know how to make this.' She was right, but what really got me was how simple it was—just a few ingredients doing exactly what they're supposed to do, no fussing required.
I made this for a small dinner party last summer, and what started as six of us turned into eight because word spread that something good was happening on the grill. One guest, who claimed she didn't eat cilantro because it 'tastes like soap,' went back for seconds of both the chicken and the salad without even realizing it. That's when I knew this recipe had something special—it converts people.
Ingredients
- Boneless, skinless chicken breasts: Look for ones that are relatively even in thickness so they cook at the same rate; if they're thick, gently pound them with the heel of your hand to even them out.
- Fresh lime juice: Always squeeze your own if you can—bottled juice tastes tinny and won't give you that bright, alive flavor that makes this dish sing.
- Olive oil: This carries the flavors into the chicken and keeps it from drying out on the grill, so don't skip it or substitute it.
- Fresh cilantro: Buy it with the roots still attached at the farmer's market if possible; it stays fresher longer and tastes more vibrant.
- Garlic cloves: Mince them yourself rather than using pre-minced, because fresh garlic adds a sharpness that bottled just can't match.
- Ground cumin and chili powder: These two are the backbone of the marinade; they whisper warmth rather than shout heat, which is exactly what you want.
- Black beans: Canned is fine here, but rinse them well to remove excess sodium and that tinny flavor that can linger.
- Corn kernels: Fresh or frozen both work beautifully; canned corn tends to be softer and less sweet, so use it only if that's what you have on hand.
- Cherry tomatoes: Halve them right before serving so they don't release their juice and make the salad watery.
- Red onion: Finely chop it and the salad becomes balanced; too chunky and it overpowers, too fine and you lose the pleasant little bursts of sharpness.
- Jalapeño: This is optional, but it's what transforms the salad from nice to memorable—seed it first unless you like genuine heat.
Instructions
- Build your marinade:
- In a medium bowl, whisk together the lime juice, olive oil, fresh cilantro, minced garlic, cumin, chili powder, salt, and pepper until everything is combined and you can smell that bright, warm aroma. This is the moment you'll know you're on the right track.
- Marinate the chicken:
- Place your chicken breasts in a large resealable bag or shallow dish and pour the marinade over them, making sure each piece gets coated. Seal it up and slide it into the refrigerator for at least 30 minutes; if you have time and remember, 2 hours is even better because the flavors will deepen.
- Prepare the salad:
- While the chicken gets its flavor education in the fridge, grab a large bowl and combine the black beans, corn, halved cherry tomatoes, finely chopped red onion, cilantro, and jalapeño if you're using it. Drizzle everything with olive oil and fresh lime juice, then season with salt and pepper and toss it all together gently so nothing gets bruised.
- Get the grill ready:
- Preheat your grill or grill pan to medium-high heat for about 5 to 10 minutes; you'll know it's ready when you can hold your hand a few inches above it for only a few seconds before it gets too hot. If you're using a grill pan on the stove, medium-high should give you a nice sizzle without burning.
- Grill the chicken:
- Remove the chicken from the marinade, letting any excess drip back into the bowl, and place the breasts directly on the hot grill. Resist the urge to move them around—let them sit undisturbed for 6 to 7 minutes so they develop that golden, slightly charred exterior that tastes incredible, then flip and cook for another 6 to 7 minutes on the other side until an instant-read thermometer inserted into the thickest part reads 165°F.
- Rest before serving:
- Transfer the chicken to a clean plate and let it rest for 5 minutes; this lets the juices redistribute throughout the meat so every bite stays tender and moist. Slice it if you like, or serve it whole—either way, it's ready to meet that vibrant salad on the plate.
Save My five-year-old nephew ate an entire chicken breast from this recipe without complaining about the cilantro or asking for ketchup, which for him was basically a miracle. In that moment, I realized this dish had something that transcends technique—it's just genuinely good food that tastes like care.
Grilling Secrets That Actually Matter
The grill is honestly the whole point of this recipe; it transforms tender chicken into something with character and depth. Medium-high heat is the sweet spot because it's hot enough to create those desirable grill marks and caramelization without cooking the outside before the inside is done. If your grill flares up because of the marinade dripping, just move the chicken to a cooler part of the grill for a minute until things calm down, then continue cooking.
Why This Salad Works as More Than a Side
The salad isn't just there to make the plate look prettier, though it does that too. It's actually light and fresh enough to balance the richness of the grilled chicken, and the lime juice in both the chicken and the salad ties everything together so it feels intentional rather than like two random things on a plate. The beans add substance and protein, the corn brings sweetness, and the tomatoes and onion add acidity and crunch—it's a salad that has opinions about itself.
Make It Your Own
This recipe is flexible enough that you can make it uniquely yours without losing what makes it work. Swap out the type of bean if you prefer kidney beans or pinto beans, or use fresh corn straight off the cob if you're cooking in summer and have access to good corn. Add avocado if you want creaminess, or throw in some diced mango if you're feeling adventurous and want to push the sweetness up a notch.
- Grilled corn on the cob tastes phenomenal if you char it directly on the grill, then cut the kernels off for the salad.
- Chicken thighs will give you juicier results if you prefer dark meat, though they'll need a couple extra minutes of cooking time.
- This salad is actually even better the next day after everything has mingled together, so don't hesitate to make it ahead for a weeknight dinner.
Save This is the kind of recipe you'll find yourself making over and over because it's easy enough for a weeknight but impressive enough for when people come over. It's the one that makes you feel like you know what you're doing in the kitchen, even if you're just following your instincts and a list of good ingredients.
Recipe FAQ Section
- → How long should the chicken marinate?
Marinate the chicken for at least 30 minutes to allow the lime and cilantro flavors to penetrate, though up to 2 hours improves taste.
- → Can I use chicken thighs instead of breasts?
Yes, chicken thighs can be used for a juicier and more flavorful outcome while grilling.
- → What is the best way to grill the chicken evenly?
Preheat the grill to medium-high heat and cook the chicken for about 6-7 minutes per side until the internal temperature reaches 165°F (74°C).
- → Can I add other ingredients to the corn and black bean salad?
Fresh avocado adds creaminess, and grilling the corn before cutting enhances the smoky flavor of the salad.
- → Is this dish suitable for gluten-free diets?
Yes, all ingredients are naturally gluten-free, making it a safe option for those avoiding gluten.