Mesquite Grilled Cumin-And-Lime-Marinated Chicken
Yield
4 servingsPrep
30 minCook
30 minReady
60 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | tablespoon |
cumin
|
|
| ½ | cup |
lime juice
|
|
| 2 | tablespoons |
olive oil
|
|
| 2 | cloves |
garlic
chopped |
|
| 1 | x |
salt and black pepper
to taste |
*
|
| 4 | each |
chicken breasts
6 ounce size breasts |
|
| Corn relsih | |||
| 3 | each |
corn
ears, in husks |
*
|
| 1 | teaspoon |
olive oil
|
|
| ½ | cup |
cilantro
plus sprigs |
|
| 2 | cups |
black beans
drained |
|
| 1 | x |
salt and black pepper
to taste |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 15 | ml |
cumin
|
|
| 118 | ml |
lime juice
|
|
| 3E+1 | ml |
olive oil
|
|
| 2 | cloves |
garlic
chopped |
|
| 1 | x |
salt and black pepper
to taste |
*
|
| 4 | each |
chicken breasts
6 ounce size breasts |
|
| Corn relsih | |||
| 3 | each |
corn
ears, in husks |
*
|
| 5 | ml |
olive oil
|
|
| 118 | ml |
cilantro
plus sprigs |
|
| 473 | ml |
black beans
drained |
|
| 1 | x |
salt and black pepper
to taste |
*
|
Directions
In a small bowl, combine cumin, lime juice, oil, garlic, salt and pepper.
Place chicken in a large bowl.
Pour marinade over chicken, mix well, cover and marinate in refrigerator 1 hour.
Grill chicken breasts over mesquite chips until fully cooked but not dry.
RELISH: Roast corn in the husks on hot grill, turning occasionally, until tender, about 15 minutes.
Remove from grill and set aside until cool enough to handle.
Remove husks and cut kernels from cobs (you should have 2 cups).
Heat oil in skillet.
Add corn and chopped cilantro; sauté 1 minute.
Stir in beans.
Season with salt and pepper to taste.
To serve, place relish in center of each of 4 plates.
Slice chicken breasts at an angle and arrange slices around the relish on each plate.
Garnish with cilantro sprigs.
