This vibrant dish features tender chicken breasts infused with the bright acidity of fresh lime and the warm earthiness of cumin. The marinade penetrates the meat, ensuring juicy results when grilled over smoky mesquite chips. It is paired with a refreshing relish of charred corn kernels, black beans, and cilantro, adding texture and a burst of fresh flavor. Perfect for summer barbecues or a quick weeknight dinner, this meal balances bold spices with clean, zesty notes. It’s a satisfying, home-style option that feels special yet remains simple to prepare. Serve with crusty bread to soak up the flavorful juices.
Mesquite Grilled Cumin-And-Lime-Marinated Chicken
Description
This vibrant dish features tender chicken breasts infused with the bright acidity of fresh lime and the warm earthiness of cumin. The marinade penetrates the meat, ensuring juicy results when grilled over smoky mesquite chips. It is paired with a refreshing relish of charred corn kernels, black beans, and cilantro, adding texture and a burst of fresh flavor. Perfect for summer barbecues or a quick weeknight dinner, this meal balances bold spices with clean, zesty notes. It&# 226;ÂÂs a satisfying, home-style option that feels special yet remains simple to prepare. Serve with crusty bread to soak up the flavorful juices.Ingredients
Directions
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In a small bowl, whisk together cumin, lime juice, olive oil, chopped garlic, salt, and freshly ground black pepper to create the marinade.
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Place four 6-ounce boneless, skinless chicken breasts in a large bowl or shallow dish.
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Pour the marinade over the chicken, turning to coat evenly, then cover and refrigerate for at least 1 hour.
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Preheat your grill to medium-high heat and add mesquite chips for smoke flavor.
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While the chicken marinates, roast three ears of corn in their husks on the grill, turning occasionally, until tender, about 15 minutes.
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Remove corn from the grill and let cool enough to handle, then remove husks and cut kernels from the cobs to yield about 2 cups.
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Heat a skillet over medium heat, add a drizzle of olive oil, then sauté the corn kernels and chopped cilantro for about 1 minute.
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Stir in 2 cups of cooked, drained black beans and season the mixture with salt and pepper to taste; set aside.
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Remove chicken from the marinade and grill over mesquite smoke until fully cooked but not dry, about 6-8 minutes per side.
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To serve, spoon a generous portion of the corn and bean relish into the center of each of four plates.
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Slice the grilled chicken breasts at an angle and arrange the slices around the relish on each plate.
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Garnish with fresh cilantro sprigs and serve immediately.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 108.8kcal
- % Daily Value *
- Total Fat 3.1g5%
- Saturated Fat 0.4g2%
- Cholesterol 0.0mg0%
- Sodium 9.3mg1%
- Total Carbohydrate 19.4g7%
- Dietary Fiber 1.4g6%
- Sugars 0.9g
- Protein 3.6g8%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Storage: Store leftover chicken and relish separately in airtight containers in the refrigerator for up to 3 days. Reheat chicken gently to avoid drying it out.
Substitutions: If mesquite chips are unavailable, use applewood or hickory chips for a different smoke profile. You can substitute chicken thighs for breasts for a richer flavor, adjusting cooking time accordingly.
Tips: For extra char on the corn, you can remove the husks and grill the cobs directly over the flame, turning frequently. Ensure the chicken reaches an internal temperature of 165ðF (74ðC) before serving.
Variations: Add diced jalapeños or red bell peppers to the relish for extra heat and color. A squeeze of fresh lime over the finished dish enhances the brightness.
