Coastal Mains
Grilled Lime-Chili Chicken over Black Bean and Toasted Corn Salsa
The Strategy:
Marinating chicken breasts in fresh lime juice and chili powder before grilling ensures a smoky, tender bite with a bright citrus kick. Pairing the sliced chicken with a colorful salsa of black beans, sweet corn, onions, and jalapeños adds a lovely crunch and a touch of sweetness. It is a healthy, vibrant dish that is quick to prepare and perfect for a casual summer dinner.
Ingredients
- 4 boneless, skinless chicken breast halves
- Juice of 2 large limes, about 3 to 4 tablespoons
- 2 tablespoons chili powder
- 2 tablespoons olive oil, plus 2 more for chicken
- 1 medium red onion, peeled and diced, about 1 cup
- 4 ears fresh corn, about 1 cup kernels
- 1 large jalapeño pepper, seeded, veins removed, diced, about 2 tablespoons
- 2 large garlic cloves, peeled and minced, about 1 teaspoon
- 2 (15.5-ounce) cans black beans, drained and rinsed
- 1 (14.5-ounce) diced tomatoes, drained
- 1 teaspoon ground cumin
- ½ teaspoon ground coriander
- 1 teaspoon kosher salt
- ½ teaspoon coarse black pepper
Instructions
- Place the chicken breasts between two pieces of plastic wrap. Use a meat mallet to pound the chicken to an even thickness, about ½-inch.
- Place the chicken breast into a resealable plastic bag.
- Squeeze the lime juice over the chicken and season with the chili powder. Seal the bag and massage the breasts to coat in the seasonings. Marinate the chicken in the fridge for at least 30 minutes and as much as overnight.
- Heat 2 tablespoons olive oil in a large skillet over medium-high heat.
- Add the onion and cook until soft, about 3 to 5 minutes.
- Add the corn and cook until just beginning to brown, about 3 to 5 minutes more.
- Stir in the jalapeño pepper and garlic.
- Pour in the black beans and tomatoes.
- Stir in cumin and coriander. Taste and season with some of the salt and pepper. Reduce the heat to medium low and simmer to allow the flavors to blend, about 5 to 10 minutes.
- Heat 2 tablespoons olive oil in a grill pan over medium-high heat.
- Remove the chicken breasts from the marinade and place onto the grill pan.
- Cook until the chicken begins to come away from the bottom of the pan, about 5 minutes.
- Flip the chicken and cook on the second side until cooked through, about 4 to 5 minutes more.
- Transfer the chicken to your work surface and tent with aluminum foil.
- Allow the chicken to rest for 5 minutes.
- Spoon warm salsa onto the center of a dinner plate.
- Cut each chicken breast half into thin slices and fan out over the salsa.
Farmers Market Tip
Speaking of blank canvases and bold colors, the coastal towns up and down the Amalfi coast boast not only food markets, but this area has also emerged as a major center for ceramic production. Native red clay mixes with limestone for a perfect combination of material for pottery making. The colors are daring and bright and as vibrant as the sun and ocean. Ceramic production is a long tradition, having its roots in the Roman Empire. Today, artists are drawn to the area to learn techniques that have lived on for generations. We managed to come away with lovely items when we visited. I still serve my everyday chicken from the gorgeous bowls we purchased in Positano. It just makes everything taste better!
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The Heart of the Table
The bright colors of the sweet corn and black bean salsa fanned beneath grilled chicken breast slices make this dish a festive celebration of summer. The warm, smoky aromas of cumin, coriander, and grilled chicken create a welcoming setting, drawing everyone close. It inspires a cheerful, sunny mood that makes dinner feel light and celebratory.
- a heavy-duty meat mallet with a textured face
- a pre-seasoned double-burner cast-iron grill pan with high ridges
- a roll of aluminum foil for tenting the chicken
- a pair of professional-grade stainless steel locking kitchen tongs
- a flexible stainless steel slotted turner with a walnut handle
Neighborly Grace
- THE PRESENTATION: Spoon a bed of the colorful corn and black bean salsa onto a platter and arrange the sliced grilled chicken breasts in a fan over the top, garnished with fresh cilantro.
- THE POUR: A cold, crisp Mexican lager with a lime wedge or a refreshing, citrusy Paloma cocktail to match the bright lime marinade.
- THE VIBE: Sun-Drenched Patio: A gentle breeze and bright daylight create a breezy, cheerful setting for a relaxed, casual meal.
