Grilled Lime Cilantro Chicken (Print Version)

Zesty grilled chicken paired with fresh lime cilantro flavors and a lively 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, 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, 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

# How to Make:

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, toss well, and set aside.
04 - Preheat grill or grill pan to medium-high heat. Remove chicken from marinade, allowing excess liquid to drip off. Grill chicken for 6 to 7 minutes per side, or until cooked through with an internal temperature of 165°F.
05 - Remove chicken from grill and let rest for 5 minutes. Slice if desired.
06 - Arrange grilled chicken alongside the corn and black bean salad on serving plates.

# Expert Advice:

01 -
  • The chicken stays incredibly juicy because the lime juice and oil work together to keep everything tender while the spices add serious depth.
  • You can prep the salad while the chicken marinates, so you're basically done before the grill even heats up.
  • It tastes restaurant-quality but feels completely casual—perfect for weeknight dinners or impressing people without the stress.
02 -
  • Don't skip the resting period after grilling—it genuinely changes the texture of the chicken from slightly dry to genuinely tender, and it takes zero effort.
  • If your chicken breasts are thick, pound them flat before marinating so they cook evenly and don't end up with an undercooked center or an overcooked edge.
03 -
  • Pound your chicken breasts to an even thickness before marinating—it's the single biggest thing that prevents dry, unevenly cooked chicken.
  • Make the salad dressing separately, then toss it with the other ingredients just before serving so everything stays crisp rather than getting watery and limp.
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