Grilled Lime Cilantro Chicken (Printable)

Juicy lime-cilantro chicken grilled perfectly, served with a fresh corn and black bean salad.

# Required Ingredients:

→ For the Chicken

01 - 4 boneless, skinless chicken breasts
02 - 1/4 cup fresh lime juice (about 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 (15 ounce) can 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

# Preparation Steps:

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, up to 2 hours for enhanced flavor.
03 - In a large bowl, combine black beans, corn, cherry tomatoes, red onion, cilantro, and jalapeño. Drizzle with olive oil and lime juice, then season with salt and pepper. Toss well and set aside.
04 - Preheat grill or grill pan to medium-high heat. Remove chicken from marinade, letting excess drip off. Grill chicken for 6 to 7 minutes per side, or until cooked through and internal temperature reaches 165°F.
05 - Remove chicken from grill and let rest for 5 minutes. Slice if desired.
06 - Serve grilled chicken alongside the corn and black bean salad.

# Expert Suggestions:

01 -
  • The chicken stays impossibly tender and juicy because the lime juice and oil work together to keep moisture locked in, not dry it out like some marinades do.
  • That vibrant salad transforms the whole meal from protein-focused to something that actually feels light and alive on your plate.
  • It comes together faster than you'd expect, making weeknight dinners feel effortless without sacrificing real flavor.
02 -
  • Don't skip the resting period on the chicken—I learned this the hard way by slicing immediately and watching all that tender juice run onto the plate instead of staying inside the meat.
  • The salad actually improves after sitting for an hour or so because the lime juice softens the raw vegetables slightly while the flavors meld together, so make it ahead if you can.
03 -
  • Let the grill get genuinely hot before the chicken goes on—you want to hear that aggressive sizzle, which means the surface will sear and lock in moisture instead of slowly sweating.
  • Pat the chicken dry before it hits the grill; any excess moisture on the surface will create steam and prevent the char you're after.
Go Back