Description
Zesty cilantro-lime chicken and corn brings Mexican street flavors straight to kitchen tables. Juicy grilled chicken mingles with sweet corn, creating a perfect summer meal that will delight your taste buds.
Ingredients
Scale
- 1.5 lbs (680 g) chicken breasts or thighs, boneless and skinless
- 2 cups (300 g) corn, fresh off the cob, canned, or frozen
- ¼ cup (15 g) fresh cilantro, chopped (plus more for garnish)
- 2 tablespoons (30 ml) olive oil
- 2 limes, juice and zest
- 3 cloves garlic, minced
- ½ teaspoon (2.5 g) cumin
- ½ teaspoon (2.5 g) paprika
- Salt and pepper to taste
- 1 jalapeno, finely diced (optional, for heat)
- ¼ cup (40 g) red onion or green onion, diced (optional)
Instructions
- Marinade Preparation: Whisk olive oil, lime juice and zest, garlic, cumin, paprika, salt, and pepper in a mixing container to create a vibrant, zesty coating.
- Chicken Marination: Thoroughly coat chicken in the prepared marinade, allowing flavors to penetrate deeply for 30 minutes to 4 hours in the refrigerator.
- Protein Searing: Heat skillet to medium-high and cook marinated chicken for 5-6 minutes per side until golden brown and completely cooked, ensuring a crisp exterior and juicy interior.
- Vegetable Infusion: In the same skillet, quickly char corn until slightly caramelized, then introduce red onion and jalapeño for an additional minute of intense flavor melding.
- Final Assembly: Slice chicken and reunite with the roasted corn mixture, garnishing generously with fresh chopped cilantro to elevate the dish’s aromatic profile and provide a bright, herbaceous finish.
Notes
- Allow chicken to marinate for at least 30 minutes, but aim for 4 hours to develop deeper flavor complexity and ensure tender, juicy meat.
- Cook chicken in batches if necessary to prevent steaming and achieve perfect golden-brown exterior with crispy edges.
- Use meat thermometer to ensure chicken reaches 165°F internally, preventing dryness while guaranteeing food safety.
- Adjust jalapeno quantity or remove seeds to control spiciness, making the dish adaptable for different heat tolerances.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Dinner, Lunch
- Method: Sautéing
- Cuisine: Mexican
Nutrition
- Serving Size: 5
- Calories: 320
- Sugar: 4 g
- Sodium: 450 mg
- Fat: 12 g
- Saturated Fat: 2 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 3 g
- Protein: 28 g
- Cholesterol: 80 mg