How long should the chicken marinate?

Marinate the chicken for at least 30 minutes to infuse flavors, though up to 2 hours enhances taste further.

Can I use chicken thighs instead of breasts?

Yes, chicken thighs can be used for a juicier and more flavorful result.

Is it necessary to grill the corn before adding to the salad?

Grilling the corn on the cob before cutting off kernels adds a smoky depth but using cooked corn kernels works well too.

How spicy is the salad with jalapeño?

Jalapeño adds a mild to moderate heat; omit or adjust according to your spice preference.

What are suitable side pairings for this dish?

This chicken and salad pair nicely with a crisp Sauvignon Blanc or a light Mexican lager for a balanced meal.

Tender Grilled Chicken with Lime and Cilantro

Juicy grilled chicken marinated in lime and cilantro, served with a colorful corn and black bean salad for a fresh, zesty meal. | funcockts.com

Some meals feel like a celebration of summer itself, and this Grilled Lime Cilantro Chicken with Corn and Black Bean Salad is exactly that. Bright, zesty lime juice mingles with fresh cilantro and warm spices to create a marinade that transforms simple chicken breasts into something truly special. Paired with a vibrant, colorful corn and black bean salad bursting with juicy cherry tomatoes and a kiss of heat from jalapeño, this dish delivers bold Mexican-inspired flavors in just over an hour—most of which is hands-off marinating time. Whether you're firing up the grill for a weeknight dinner or hosting friends on the patio, this recipe is as effortless as it is impressive.

The secret to this recipe's magic lies in the marinade. Fresh lime juice acts as a gentle tenderizer while infusing the chicken with bright citrus notes. Ground cumin and chili powder add earthy warmth, while minced garlic rounds everything out with savory depth. While the chicken soaks up all those wonderful flavors, you'll toss together the salad—a gorgeous medley of black beans, sweet corn kernels, halved cherry tomatoes, red onion, and cilantro, all dressed with olive oil and more lime juice. It's the kind of dish that tastes like it took all day, but only asks for a little patience and a hot grill.

Ingredients

For the Chicken:
4 boneless, skinless chicken breasts
1/4 cup fresh lime juice (about 2 limes)
2 tablespoons olive oil
2 tablespoons fresh cilantro, chopped
2 garlic cloves, minced
1 teaspoon ground cumin
1 teaspoon chili powder
1/2 teaspoon salt
1/4 teaspoon black pepper
For the Corn and Black Bean Salad:
1 (15 oz) can black beans, drained and rinsed
1 1/2 cups cooked corn kernels (fresh, frozen, or canned)
1 cup cherry tomatoes, halved
1/4 cup red onion, finely chopped
1/4 cup fresh cilantro, chopped
1 jalapeño, seeded and finely diced (optional)
2 tablespoons olive oil
2 tablespoons fresh lime juice
1/2 teaspoon salt
1/4 teaspoon black pepper

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Instructions

Step 1: Make the Marinade: In a medium bowl, whisk together lime juice, olive oil, cilantro, minced garlic, cumin, chili powder, salt, and pepper.
Step 2: Marinate the Chicken: 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 more flavor).
Step 3: Prepare the Salad: While chicken marinates, prepare the salad: 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.
Step 4: Grill the Chicken: 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 (74°C).
Step 5: Rest the Chicken: Remove chicken from grill and let rest for 5 minutes. Slice if desired.
Step 6: Serve: Serve grilled chicken alongside the corn and black bean salad.

Zusatztipps für die Zubereitung

Für ein besonders intensives Aroma empfiehlt es sich, die Maiskolben direkt auf dem Grill zu rösten, bevor die Körner abgeschnitten werden – das verleiht dem Salat eine leicht rauchige Note. Achte darauf, das Hühnchen nicht direkt aus dem Kühlschrank auf den Grill zu legen, sondern es vorher etwa 10 Minuten bei Raumtemperatur ruhen zu lassen, damit es gleichmäßig gart. Ein Fleischthermometer ist der zuverlässigste Weg, um sicherzustellen, dass die Innentemperatur 74°C (165°F) erreicht hat. Lass das Fleisch nach dem Grillen unbedingt 5 Minuten ruhen, damit sich die Säfte im Inneren verteilen können – so bleibt das Hühnchen schön saftig.

Varianten und Anpassungen

Dieses Rezept lässt sich wunderbar an persönliche Vorlieben anpassen. Wer besonders zartes und saftiges Fleisch bevorzugt, kann die Hähnchenbrüste durch Hähnchenschenkel ersetzen – diese sind von Natur aus fettreicher und bleiben beim Grillen besonders saftig. Für eine cremige Note lässt sich dem Salat gewürfelte Avocado hinzufügen, die wunderbar mit der Limettendressing harmoniert. Wer es schärfer mag, kann die Menge des Jalapeños erhöhen oder alternativ eine Serrano-Chili verwenden. Für eine leichtere Variante kann das Olivenöl in der Marinade auf einen Esslöffel reduziert werden. Der Salat eignet sich auch hervorragend als vegetarische Hauptspeise, wenn das Hähnchen weggelassen und stattdessen mehr Bohnen und Gemüse hinzugefügt werden.

Serviervorschläge

Dieses Gericht macht bereits als Hauptspeise mit dem Mais-Schwarzbohnen-Salat eine vollständige Mahlzeit aus. Für ein festlicheres Dinner lässt es sich hervorragend mit warmen Tortillas oder einem einfachen mexikanischen Reis ergänzen. Als Getränkebegleitung passen ein frischer Sauvignon Blanc oder ein leichtes mexikanisches Lagerbier ausgezeichnet dazu – beide heben die Zitrusnoten der Limette wunderbar hervor. Für eine alkoholfreie Alternative bietet sich ein selbstgemachtes Limetten-Minz-Wasser oder ein frischer Hibiskustee an. Reste lassen sich am nächsten Tag in Burritos, Tacos oder über einem Blattsalat servieren.

Tender lime-cilantro chicken breasts grilled to perfection, paired with a vibrant mix of corn, black beans, and tomatoes. | funcockts.com

Grilled Lime Cilantro Chicken with Corn and Black Bean Salad is the kind of recipe that earns a permanent spot in your weekly rotation. It's fresh, bold, and satisfying—proof that wholesome, gluten-free, dairy-free cooking doesn't have to be complicated or boring. At just 370 calories per serving, with 36 grams of protein and a rainbow of colors on the plate, it nourishes as much as it delights. Fire up the grill, squeeze those limes, and let the aroma of cilantro and charred chicken fill your kitchen. This is summer eating at its very best.

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Recipe Questions & Answers

→ How long should the chicken marinate?: Marinate the chicken for at least 30 minutes to infuse flavors, though up to 2 hours enhances taste further.
→ Can I use chicken thighs instead of breasts?: Yes, chicken thighs can be used for a juicier and more flavorful result.
→ Is it necessary to grill the corn before adding to the salad?: Grilling the corn on the cob before cutting off kernels adds a smoky depth but using cooked corn kernels works well too.
→ How spicy is the salad with jalapeño?: Jalapeño adds a mild to moderate heat; omit or adjust according to your spice preference.
→ What are suitable side pairings for this dish?: This chicken and salad pair nicely with a crisp Sauvignon Blanc or a light Mexican lager for a balanced meal.