Grilled Lime Cilantro Chicken (Print Version)

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

# Components:

→ 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 (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
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, letting excess drip off. Grill chicken for 6–7 minutes per side, or until cooked through and internal temperature reaches 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.

# Expert Advice:

01 -
  • The chicken stays impossibly juicy because the lime and oil work together to keep moisture locked in during grilling.
  • That corn and bean salad is bright and filling enough to stand on its own, which means you can prep it while the grill heats up.
  • It's naturally gluten-free and dairy-free, so you're not left wondering if you can share it with friends who have dietary needs.
02 -
  • Don't skip the resting step after grilling—I learned this the hard way when I cut into chicken too early and watched all the juices run out onto the plate instead of staying in the meat.
  • The difference between good and great is using fresh lime juice instead of bottled; it's not just about flavor, it's about that bright, alive quality that makes everything taste like you're eating outside on a summer evening.
03 -
  • If you're worried about your chicken sticking to the grill, let it sit for a full minute after you place it down—the proteins will set and release naturally, so you can flip it without it falling apart.
  • Always let your grill preheat fully; a properly heated grill is the difference between chicken that tastes restaurant-quality and chicken that tastes steamed in its own steam.
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