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Grilled Cilantro Lime Chicken with Mexican Street Corn
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Grilled Cilantro Lime Chicken with Mexican Street Corn

Ingredients

4 PERDUE® Split Chicken Breasts
2 cups GOYA® Mojo Criollo
3/4 cup plus 2 tablespoons chopped cilantro, divided
2 limes
4 ears corn, cut in half crosswise
1/4 cup sour cream
1/4 cup GOYA® Mayonnaise
1/2 tsp GOYA® Adobo All-Purpose Seasoning with Pepper
1/2 tsp ancho chili powder
1/2 cup plus 2 tablespoons grated Cotija or feta cheese, divided
Step One

Grilled Cilantro Lime Chicken with Mexican Street Corn

  • Time PREP TIME: 20min COOK TIME: 35min
  • Serve SERVES 4
Nutritional Information
Serving Per Recipe: 4
Amount Per Serving
Calories 490
% Daily Value*
Total Fat 30g 46%
Saturated Fat 10g 50%
Cholesterol 110mg 37%
Sodium 1090mg 45%
Total Carbs 26g 9%
Dietary Fiber 3g 12%
Sugars 9g
Protein 30g
Vitamin A 15%
Vitamin C 30%
Calcium 20%
Iron 10%
*Percent Daily Values are based
on a 2,000 calorie diet.

  • Calories 490
  • Protein 30g
  • Sodium 1090mg
  • Sat.Fat 10g
  • Sugar 9g

Grilled Cilantro Lime Chicken with Mexican Street Corn

ingredients

Ingredients

4 PERDUE® Split Chicken Breasts
2 cups GOYA® Mojo Criollo
3/4 cup plus 2 tablespoons chopped cilantro, divided
2 limes
4 ears corn, cut in half crosswise
1/4 cup sour cream
1/4 cup GOYA® Mayonnaise
1/2 tsp GOYA® Adobo All-Purpose Seasoning with Pepper
1/2 tsp ancho chili powder
1/2 cup plus 2 tablespoons grated Cotija or feta cheese, divided
ingredients

Step one: Marinate

Combine the chicken breasts, the Mojo Criollo, ½ cup cilantro and the zest of 1 lime in a gallon sized, resealable plastic bag. Blend until chicken is well-coated; push out the air and seal. Marinate in the refrigerator for 2 to 24 hours.

ingredients

Step two: Grill

Preheat an oiled grill or grill pan over medium heat. Remove the chicken from the marinade and place bone side down on the hot grill. Discard the marinade. Cover and grill for 15 minutes. Turn the chicken, skin side down and grill until browned, about 10 minutes. Turn chicken again and continue to grill for another 10 minutes until done. Chicken is done when a meat thermometer inserted in the thickest part reaches 170 degrees F. Transfer chicken to a serving platter and let rest. Grill corn, turning occasionally, until lightly charred and kernels are tender, about 10 minutes.

ingredients

Step three: Spread

Meanwhile, in a large bowl, combine the sour cream, mayonnaise, Adobo seasoning, chili powder, ½ cup cheese and ¼ cup cilantro. One at a time, place the warm corn in the bowl with sour cream mixture. Using a small spatula, spread mixture over corn to coat on all sides. Place the corn on serving dish and then sprinkle with the remaining cheese and cilantro.

ingredients

Step four: Serve

To serve, place the Grilled Cilantro-Lime Chicken on a platter with the Mexican Street Corn. Slice the limes into wedges and serve alongside the chicken and corn.

TA DA!

Grilled Cilantro Lime Chicken with Mexican Street Corn

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Serves 4 https://www.perdue.com/recipeimages/street corn thumb.jpg https://www.perdue.com/recipeimages/street corn thumb.jpg