« Santa Fe Chicken with Rice | Main | Grilled Coconut Shrimp »

Mesquite Grilled Cumin and Lime Chicken

Serves 4

Prep Time: 1 hr, 14 mins
Cook Time: 26 mins


1 tablespoon cumin
1/2 cup lime juice
2 tablespoons olive oil
2 garlic cloves, chopped
1/4 teaspoon salt
1/8 teaspoon pepper
4 fresh boneless, skinless chicken breasts
3 ears of corn (whole)
1 teaspoon olive oil
1/2 cup cilantro, chopped
2 cups canned black beans
1/4 teaspoon salt
1/8 teaspoon pepper

In a small bowl combine cumin, lime juice, olive oil, garlic cloves, salt, and pepper. Place chicken breasts in a large bowl and pour the marinade on top, coating evenly. Chill for hour. Grill over hot coals until cooked and tender, about 10 to 15 minutes.

Meanwhile, roast ears of corn in the husks on the grill, turning occasionally, until tender, about 15 minutes. Remove from the grill, and when cool, remove the husks and cut the kernels from the cobs. Heat olive oil in a skillet. Add the corn kernels and cilantro; saute for 1 minute. Stir in black beans (drained), salt, and pepper. Heat through and serve with the chicken.