Cilantro Lime Chicken with Charred Corn Salsa
Servings 4
Ingredients
Cilantro lime chicken
- 2 boneless, skinless chicken breasts halved
- ½ cup chopped cilantro
- ¼ cup olive oil
- juice of 2 limes
- 4 garlic cloves minced
- 2 teaspoons cumin
- 1 ½ teaspoons salt
- 1 teaspoon coriander
- ½ teaspoon black pepper
Corn salsa
- 1 tablespoon olive oil
- 2 ears corn shucked
- ½ cup chopped snap peas
- ½ cup chopped tomatoes
- ¼ cup chopped red onion
- salt and pepper
Instructions
- Prepare the marinade for the chicken. Combine cilantro, oil, lime juice, garlic, cumin, salt, coriander, and pepper in a medium bowl. Reserve half of the sauce and set aside. Pour the remaining half over the chicken, tossing to coat. Let sit for 1 hour and up to 3 hours.
- Meanwhile, make the corn salsa. Heat oil in a saute pan over medium-high heat. Add the corn kernels and saute until slightly charred, about 5 minutes. Add the snap peas and saute 1-2 more minutes or until charred. Remove from heat and let cool. Toss with tomatoes, red onion, and reserved sauce. Season with salt and pepper and let sit.
- Heat grill to medium heat.
- Cook the chicken on the grill until deep grill marks form, about 5 minutes. Flip the chicken and cook on the other side until the chicken is fully cooked, another 5-7 minutes. Remove from heat and serve with the corn salsa.
Notes
You can prepare the corn salsa the day before.
You can also cook the chicken on the stovetop or in the oven at 400 degrees F for about 15-18 minutes or until the juices run clear.
