Mesquite grilled cumin-and-lime-marinated chicken Recipe

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Mesquite grilled cumin-and-lime-marinated chicken

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Chicken, Grilled, Poultry

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Ingredients:

1	tbsp	Cumin
1/2	cup	Fresh lime juice
2	tbsp	Olive oil
2	cl	Garlic, chopped
		Salt/freshly ground pepper
4		(6-oz)boneless, skinless
		Chicken breasts
		Relish
		RELISH
3		Ears corn in the husks
1	tbsp	Olive oil
1/2	cup	Cilantro, chopped plus sprigs
		For garnish
2	cup	Cooked black beans, drained
		Salt/freshly ground pepper

Procedures:

1	In a small bowl, combine cumin, lime juice, oil, garlic, salt and pepper.
2	Place chicken in a large bowl.
3	Pour marinade over chicken, mix well, cover and marinate in regrigerator 1 hour.
4	Grill chicken breasts over mesquite chips until fully cooked but not dry.
5	To serve, place relish in center of each of 4 plates.
6	Slice chicken breasts at an angle and arrange slices around the relish on each plate.
7	Garnish with cilantro sprigs.
8	Relish: roast corn in the husks on hot grill, turning occasionally, until tender, about 15 minutes.
9	Remove from grill and set aside until cool enough to handle.
10	Remove husks and cut kernels from cobs (you should have 2 cups).
11	Heat oil in skillet.
12	Add corn and chopped cilantro; saute 1 minute.
13	Stir in beans.
14	Season with salt and pepper to taste.