Grilled Lime Cilantro Chicken (Printable)

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

# What You Need:

→ For the Chicken

01 - 4 boneless, skinless chicken breasts
02 - 1/4 cup fresh lime juice, approximately 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 can (15 ounces) 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 pepper, 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

# 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 a minimum of 30 minutes, or up to 2 hours for enhanced flavor development.
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, then season with salt and pepper. Toss thoroughly and set aside.
04 - Preheat grill or grill pan to medium-high heat approximately 10 minutes before cooking.
05 - Remove chicken from marinade, allowing excess liquid to drip off. Grill chicken for 6 to 7 minutes per side, or until cooked through and internal temperature reaches 165°F (74°C).
06 - Remove chicken from grill and allow to rest for 5 minutes. Slice if desired and serve alongside the corn and black bean salad.

# Expert Advice:

01 -
  • Quick and easy: With only 20 minutes of prep and 15 minutes on the grill, this meal comes together with minimal effort.
  • Bold, fresh flavors: A lime-cilantro marinade with cumin and chili powder delivers zesty, layered taste in every bite.
  • Naturally gluten-free and dairy-free: A wholesome option that fits a variety of dietary needs without sacrificing flavor.
  • Complete meal in one: The hearty corn and black bean salad means no extra sides are needed—everything is right on the plate.
  • Meal-prep friendly: The salad can be made ahead, and the chicken can marinate overnight for even deeper flavor.
02 -
  • Grill the corn: For extra flavor, grill corn on the cob before cutting off the kernels—the char adds a wonderful smoky sweetness to the salad.
  • Go for thighs: Substitute chicken thighs for juicier, more forgiving meat that stays moist even if slightly overcooked.
  • Add avocado: Stir diced avocado into the salad just before serving for a creamy, rich contrast to the bright lime dressing.
  • Pair it right: This dish pairs beautifully with a crisp Sauvignon Blanc or a light Mexican lager to complement the citrus and spice.
  • Check your labels: Although this recipe contains none of the major allergens, always check canned goods and spice blends for hidden allergens.
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