Cilantro and Lime Chicken with Grilled Corn and Black Bean Salad


  • 1⁄2 cup minced cilantro, plus 1 cup tender stems and leaves
  • 6 tbsp. fresh lime juice, plus 1 Tbsp. zest and wedges, to serve
  • 6 tbsp. olive oil
  • 4 cloves garlic, minced
  • Kosher salt and freshly ground black pepper
  • 4 bone-in, skin-on chicken breasts (about 3 pounds)
  • 2 ears corn
  • 1 (15 oz) can black beans, drained and rinsed
  • 8 oz. cherry tomatoes, halved
  • 6 oz. red cabbage, thinly sliced
  • Queso fresco, to serve
  • Lime wedges, to serve


  1. Combine the minced cilantro, 1⁄4 cup each lime juice and olive oil, 1 tablespoon lime zest, the garlic, salt, and pepper in a bowl; add chicken and toss to coat. Cover bowl with plastic wrap and refrigerate 15 minutes.
  2. Light a grill; grill chicken and corn, turning as needed, until chicken is cooked through and corn is charred, 30 minutes for chicken and 15 minutes for corn. Transfer chicken to a cutting board to rest before carving. Let corn cool slightly, then slice kernels off into a large bowl. Add cilantro leaves, remaining lime juice and olive oil, beans, cherry tomatoes, cabbage, salt, and pepper and toss to combine.
  3. To serve, divide chicken and salad between plates; top salad with queso fresco and serve with lime wedges.

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