Mesquite Grilled Cumin-And-Lime-Marinated Chicken

Cumin and lime-marinated chicken breasts grilled over mesquite wood chips, sliced on the bias, and fanned around a roasted corn and black bean relish loaded with fresh cilantro. This is Southwestern grilling at its finest.

The marinade is bold and simple: a full tablespoon of cumin, ½ cup of lime juice, olive oil, and garlic. That much lime juice tenderizes the chicken surface in just one hour, so don’t go longer or the acid makes the outside mushy. The cumin adds its signature earthy, smoky warmth that intensifies over the mesquite.

Mesquite chips are what set this apart from regular grilled chicken. Mesquite burns hot and produces an intense, slightly sweet smoke that permeates the chicken in a way charcoal alone can’t. If you don’t have mesquite, hickory or pecan chips work as substitutes.

The corn relish cooks right on the grill alongside the chicken. Ears roast in their husks for 15 minutes, which steams the kernels while charring the outer layers. Cut the kernels off, sauté with cilantro, and fold in black beans for a relish that’s fresh, smoky, and substantial.

Chef Tips

• Grill until fully cooked but pull before the chicken dries out. The lime marinade can mask the look of doneness, so use a thermometer: 165°F (74°C) internal.
• Let the chicken rest 5 minutes before slicing so the juices redistribute.
• Slice at an angle for wider, more elegant pieces.
• The relish works as a standalone side dish, a taco filling, or a dip with tortilla chips.

Variations

• Chipotle version: Add 1 tablespoon minced chipotle in adobo to the marinade for smoky heat.
• Grilled shrimp: Swap chicken for large shrimp on skewers. Marinate 15 minutes max and grill 3-4 minutes per side.
• Avocado relish: Fold diced avocado into the corn and bean relish right before serving for a creamy addition.