Cilantro Lime Chicken Thighs with Black Bean Salad

Yields

4

Ready In:

1 Hour, 15 Minutes

Good For:

Dinner

About this Recipe

Experience the vibrant flavors of zest and health with this tantalizing recipe for Cilantro Lime Chicken Thighs with Black Bean Salad.

Juicy boneless, skinless chicken thighs, marinated in zesty lime and fragrant cilantro create a mouthwatering main dish. The colorful salad adds a nutritional boost with protein-packed black beans, sweet corn, and crisp bell peppers.

Perfect for any occasion!

 

INGREDIENTS:

FOR THE CHICKEN:
  • 1.5 lbs. Boneless, Skinless Chicken Thighs
  • 1/4 cup Fresh Lime Juice
  • 1/4 cup Extra-Virgin Olive Oil
  • 1/4 cup Fresh Cilantro, chopped
  • 3 Cloves Garlic, minced
  • 1 teaspoon Ground Cumin
  • 1 teaspoon Chili Powder
  • Salt and Pepper, to taste

 

FOR SALAD:
  • 1 can (15oz.) Black Beans, rinsed and drained
  • 1 can (15oz.) Sweet Corn, drained
  • 1 Medium Red Bell Pepper, diced
  • 1/2 Red Onion, diced
  • 1 Avocado, diced
  • 1/4 cup Cilantro, chopped
  • 2 Tablespoons Extra-Virgin Olive Oil
  • 1/2 teaspoon Cumin (for salad)
  • 1/4 teaspoon Smoked Paprika
  • Juice of 1 Lime

Step 1

In a mixing bowl, combine cilantro, lime juice, minced garlic, cumin, chili powder, salt, black pepper, and olive oil.

Step 2

Add the chicken thighs to the marinade, ensuring they are well coated. Cover and refrigerate for at least 30 minutes, or up to 2 hours for maximum flavor.

Step 3

While the chicken marinates, prepare the black bean and corn salad. In a small bowl, combine the black beans, sweet corn, diced red bell pepper, chopped red onion, avocado, cilantro, cumin, smoked paprika, until well mixed. 

Step 4

Toss salad with lime juice and olive oil until well combined.  Set aside to let the flavors meld.

 

Step 5

Preheat a grill or skillet over medium-high heat.

Step 6

Remove the chicken from the marinade and place it on the grill or skillet. Cook for about 6-7 minutes per side, or until the chicken is cooked through and has grill marks.  The internal temperature should reach 165ºF (75ºC).

STEP 7

Once done, remove the chicken from heat and let it rest for a few minutes before slicing.  You can also serve the thighs whole (without slicing).

STEP 8

Serve thighs alongside a generous scoop of the black bean and corn salad. Garnish with extra cilantro and lime wedges, if desired.

TIPS:

If you prefer a less spicy salad, omit the cumin and smoked paprika.

Zesty-Cilantro-Lime-Chicken-Thighs-with-Black-Bean-and-Corn-Salad-Recipe-Fairfax-Market-Marin-Grocery-Store-1

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