Ingredients Jump to Instructions ↓

  1. 1 T Cumin

  2. 1/2 c Fresh lime juice

  3. 2 T Olive oil

  4. 2 cl Garlic, chopped

  5. Salt/freshly ground pepper 4 (6-oz)boneless, skinless

  6. Chicken breasts Relish RELISH 3 Ears corn in the husks

  7. 1 t Olive oil

  8. 1/2 c Cilantro,chopped plus sprigs

  9. For garnish 2 c Cooked black beans, drained

  10. 1 hour. Grill chicken breasts over mesquite chips until fully cooked but not dry. To serve, place relish in center of each of

  11. 4 plates. Slice chicken breasts at an angle and arrange slices around the relish on each plate. Garnish with cilantro sprigs. RELISH: Roast corn in the husks on hot grill, turning occasionally, until tender, about 15 minutes. Remove from grill and set aside until cool enough to handle. Remove husks and cut kernels from cobs (you should have 2 cups).

  12. Heat oil in skillet. Add corn and chopped cilantro; saute 1 minute. Stir in beans. Season with salt and pepper to taste.


Send feedback