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Mesquite Grilled Cumin-And-Lime-Marinated Chicken

Mesquite Grilled Cumin-and-Lime-Marinated Chi recipe image
This vibrant dish features tender chicken breasts marinated in a bright blend of fresh lime juice, earthy cumin, and garlic, then grilled over mesquite for a distinct smoky flavor. The chicken is served alongside a hearty yet light relish of roasted corn and black beans, adding texture and substance to the plate. It’s the perfect balance of zesty acidity and savory smoke, making it an ideal choice for summer cookouts, weeknight dinners, or casual gatherings.
Cooking Method: ,
Cuisine:
Courses:
Difficulty: Advanced
Servings: 4
Calories: 450
Dietary: Vegan
Description
This vibrant dish features tender chicken breasts marinated in a bright blend of fresh lime juice, earthy cumin, and garlic, then grilled over mesquite for a distinct smoky flavor. The chicken is served alongside a hearty yet light relish of roasted corn and black beans, adding texture and substance to the plate. It’s the perfect balance of zesty acidity and savory smoke, making it an ideal choice for summer cookouts, weeknight dinners, or casual gatherings.
Directions
  1. 1
    In a small bowl, whisk together cumin, lime juice, olive oil, chopped garlic, salt, and freshly ground pepper to create the marinade.
  2. 2
    Place four 6-oz boneless, skinless chicken breasts in a large bowl or zip-top bag.
  3. 3
    Pour the marinade over the chicken, ensuring each piece is well-coated. Cover and refrigerate for at least 1 hour, up to 4 hours.
  4. 4
    Preheat your grill to medium-high heat. If using mesquite chips, soak them in water for 30 minutes and add to the grill for smoke.
  5. 5
    While the chicken marinates, prepare the relish: Roast 3 ears of corn in their husks directly on the grill grates, turning occasionally, until tender and slightly charred, about 15 minutes.
  6. 6
    Remove corn from the grill and let cool until manageable. Shuck the corn and cut the kernels off the cobs to yield about 2 cups.
  7. 7
    Heat 1 teaspoon of olive oil in a skillet over medium heat. Add the corn kernels and half of the chopped cilantro; sauté for 1 minute.
  8. 8
    Stir in 2 cups of cooked, drained black beans. Season with salt and pepper to taste. Keep warm.
  9. 9
    Remove chicken from the marinade and discard excess liquid. Grill the chicken breasts over medium-high heat for 6-8 minutes per side, or until internal temperature reaches 165°F and juices run clear.
  10. 10
    Let the chicken rest for 5 minutes before slicing.
  11. 11
    To serve, place a generous spoonful of the corn and black bean relish in the center of each plate.
  12. 12
    Slice the grilled chicken breasts at an angle and arrange the slices around the relish.
  13. 13
    Garnish with remaining chopped cilantro and lime wedges if desired. Serve immediately.

Nutrition Facts

Servings 4 pies

Amount Per Serving
Calories 450kcal
% Daily Value *
Total Fat 18g28%
Saturated Fat 4g20%
Cholesterol 180mg60%
Sodium 250mg11%
Total Carbohydrate 25g9%
Dietary Fiber 8g32%
Sugars 4g
Protein 45g90%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Read it online: https://www.chefs-mate.com/recipe/mesquite-grilled-cumin-and-lime-marinated-chi/