Grilled Lime Cilantro Chicken (Print Version)

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

# What You’ll 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 ounce) 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 (optional)
16 - 2 tablespoons olive oil
17 - 2 tablespoons fresh lime juice
18 - 1/2 teaspoon salt
19 - 1/4 teaspoon black pepper

# Step-by-Step:

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, season with salt and pepper, and toss well. Set aside.
04 - Preheat grill or grill pan to medium-high heat. Remove chicken from marinade, allowing excess to drip off. Grill chicken for 6 to 7 minutes per side until cooked through and internal temperature reaches 165 degrees Fahrenheit.
05 - Remove chicken from grill and allow to rest for 5 minutes. Slice if desired and serve alongside the corn and black bean salad.

# Expert Tips:

01 -
  • The chicken stays impossibly tender and juicy because the lime juice in the marinade does the heavy lifting, no complicated brining required.
  • Everything comes together in under an hour, which means you can actually enjoy your evening instead of being stuck at the stove.
  • The salad is fresh enough to feel light but substantial enough to stand on its own, making this one of those rare meals where everyone leaves satisfied.
02 -
  • Don't skip the resting step, as tempting as it is to dive right in—cut into chicken too soon and all those gorgeous juices run right onto the plate instead of staying in the meat.
  • If you can't get your grill super hot, cover the grill and give chicken a few extra minutes per side rather than cooking on high heat, which can char the outside before the inside is done.
03 -
  • Pat the chicken dry before it goes on the grill—any excess moisture from the marinade turns to steam instead of letting you get a proper sear.
  • Make the salad first so it has time to marinate together while the chicken cooks, which makes every bite taste more intentional and developed.
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