Description
Spicy cilantro-lime chicken and corn brings zesty Mexican flavors to your dinner table. Juicy chicken marinated in bright herbs and tangy lime merges perfectly with sweet grilled corn, delivering a mouthwatering meal you’ll crave again.
Ingredients
Scale
Proteins:
- 1.5 pounds (680 grams) boneless, skinless chicken breasts or thighs
Vegetables and Corn:
- 2 cups corn (fresh off the cob, canned, or frozen)
- 3 cloves garlic, minced
- 1 jalapeno, finely diced (optional)
- ¼ cup diced red onion or green onion (optional)
Seasonings and Herbs:
- 2 tablespoons olive oil
- Juice and zest of 2 limes
- ½ teaspoon cumin
- ½ teaspoon paprika
- Salt and pepper to taste
- ¼ cup chopped fresh cilantro (plus more for garnish)
Instructions
- Craft a vibrant marinade by whisking together zesty lime juice, aromatic zest, minced garlic, earthy cumin, smoky paprika, and seasoning in a mixing vessel.
- Submerge chicken thoroughly in the marinade, ensuring complete coverage. Refrigerate for a minimum of half an hour, allowing flavors to penetrate deeply.
- Preheat a spacious skillet to medium-high temperature. Extract chicken from marinade, shaking off excess liquid, and carefully place into the hot pan.
- Sear chicken for approximately 5-6 minutes on each side, developing a golden-brown exterior while maintaining juicy interior. Verify doneness through internal temperature or by cutting into thickest portion.
- Transfer cooked chicken to a resting plate, allowing juices to redistribute and maintain tenderness.
- Within the same skillet, introduce corn kernels, toasting until edges become slightly caramelized and kernels appear vibrant and heated through.
- Incorporate finely diced red onion and optional spicy jalapeño into the corn, sautéing briefly to release aromatic flavors and soften vegetables.
- Slice chicken into elegant, uniform portions and gently reintroduce to the skillet, intermingling with the roasted corn mixture.
- Garnish generously with freshly chopped cilantro, creating a bright, herbaceous finish that elevates the entire dish.
Notes
- Optimize marinating time by letting chicken sit in the refrigerator for maximum flavor absorption, ideally closer to 4 hours rather than the minimum 30 minutes.
- Ensure chicken reaches an internal temperature of 165°F for safe consumption, using a meat thermometer to accurately check doneness without overcooking.
- Use fresh lime juice and zest for a brighter, more vibrant citrus profile that elevates the entire dish’s taste and aroma.
- Consider swapping chicken with tofu or plant-based alternatives for a vegetarian version, adjusting cooking time and marinade intensity accordingly.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Dinner, Lunch
- Method: Sautéing
- Cuisine: Mexican
Nutrition
- Serving Size: 4
- Calories: 290
- Sugar: 12 g
- Sodium: 300 mg
- Fat: 6 g
- Saturated Fat: 1 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 1 g
- Protein: 28 g
- Cholesterol: 70 mg