Cilantro Lime Chicken + Mexican Corn
I have made a goal for myself to try at least one new recipe each week for dinner! This week I made Cilantro Lime Chicken with Mexican Corn. This recipe was easy to make and full of flavor!! After dinner, I had some leftovers of the chicken and put them on my salad the next day for lunch! If you are looking for a new recipe to try out this is a great one! The recipes are below!
Cilantro + Lime Chicken
- 2 Tbsp olive oil
- 4 cloves garlic, minced
- 1/2 tsp cumin
- 1/2 tsp salt
- freshly cracked pepper
- 2 limes, divided
- 1/2 bunch cilantro, divided
- 6 boneless, skinless chicken thighs
Combine the olive oil, minced garlic, cumin, salt, and some freshly cracked pepper (about 10 cranks of a pepper mill) in a small bowl.
Zest one of the limes and then squeeze the juice. You'll need 2-3 Tbsp juice, so if needed, juice half of the second lime. Cut the remaining lime into wedges to garnish the chicken once cooked. Roughly chop the cilantro.
Add 1 tsp of the lime zest, 2-3 Tbsp of the lime juice, and half of the chopped cilantro to the marinade. Stir to combine. (The remaining cilantro will be added fresh after cooking the chicken.)
Place the chicken thighs in a shallow dish or a large zip top bag. Add the marinade and toss the chicken to coat. Allow the chicken to marinate for 30 minutes or up to 8 hours (refrigerated), turning it once or twice as it marinates.
When ready to cook the chicken, heat a large skillet over medium-high heat. Once hot, add the chicken and cook for 5-7 minutes on each side, or until well browned and cooked through. My chicken had enough of an oil coating from the marinade that I did not need to add any extra to the skillet.
Top the cooked chicken with more fresh cilantro and a squeeze of fresh lime juice. Serve with any extra lime wedges.
Mexican Street Corn
- 2 Tbsp unsalted butter
- 4 cups corn kernels (fresh or frozen)
- 1 tsp minced garlic
- 1/3 cup mayonnaise
- 1/2 tsp chili powder
- 1/2 cup cotija cheese
- 1 Tbsp lime juice, fresh squeezed
- 1-2 Tbsp chopped cilantro (optional)
- kosher salt, to taste
- Melt butter in a large skillet (preferably cast iron) over medium-high heat. Add corn kernels and cook, stirring occasionally, until cooked through and slightly charred, about 8-10 minutes. Add the garlic the last 2 minutes of cooking.
- Allow corn to cool slightly. Stir in mayonnaise, chili powder, cotija cheese, lime juice, and chopped cilantro. Season to taste with salt.
- Serve warm or cold. Store leftovers in an airtight container in the refrigerator.