Meat Grilling and Side Dish Recipes with Lime

Barbecue Lime Cilantro Chicken Breast with Black Bean and Corn Salad

© Susan Lynne Hamilton

Aug 8, 2009

Bring Latin American gusto to main and side dishes using tangy lime and cilantro. Grilling the meat will sear and seal in its flavor.

How to Choose and Store Limes

This tropical, citrus fruit is known for its thin, green skin and juicy, light green pulp. The two main varieties of limes are Persian and smaller Key limes.

Look for brightly colored, smooth-skinned limes that feel heavy for their size. Skin that has small brown areas, or scald, doesn’t affect the lime’s flavor. Avoid limes with hard or shriveled skin, as they aren’t as succulent.

Whole limes can be refrigerated in a plastic bag for up to 10 days. Allowing limes to “breathe” in a mesh bag will extend the amount of time they can be refrigerated. Cut limes can be refrigerated in plastic bags for up to 5 days.

How to Choose and Store Cilantro

The bright green leaves of the coriander plant are known as cilantro or Chinese parsley. Cilantro’s lively fragrance lends itself to spicy Latin American cuisine, as well as Asian and Caribbean cooking. Both leaves and tender stems can be used in fresh and cooked dishes.

Choose cilantro that has leaves with bright, even color and no sign of wilting. Store cilantro for up to one week in a plastic bag in the refrigerator. Better yet, place the bunch of cilantro with stems down in a large glass of water and cover it with a plastic bag. Refrigerate the glass of cilantro, changing the water every 2 days. Wash cilantro before using and pat dry with a towel.

Grilled Lime Cilantro Chicken Breast Recipe:

Serves 6

Ingredients:

• 3 whole chicken breasts
• 1/3 cup olive oil
• 4 to 5 Tbsp. fresh lime juice
• 3 medium cloves garlic, minced
• 1 tsp. salt
• ½ tsp. pepper
• 1 tsp. dry mesquite rub, optional
• 3 Tbsp. chopped cilantro

Directions:

1. Pound chicken breasts to flatten them to the same width.
2. Combine remaining ingredients except cilantro in a small bowl for the marinade.
3. Place chicken in a large, shallow, non-reactive dish.
4. Pour marinade over chicken and marinate at least 1 hour in refrigerator.
5. Preheat grill.
6. Grill chicken 5 to 8 minutes per side, depending on thickness of meat.
7. Sprinkle grilled chicken with cilantro before serving.

Black Bean and Corn Salad Recipe:

Serves 6

Ingredients:

• 1 15-ounce can black beans, drained
• 1 green or red bell pepper, diced
• 2 plum tomatoes, chopped
• 3-4 scallions (green and white parts), sliced
• Or ¼ cup purple onion, chopped fine
• 1 cup fresh or frozen corn kernels
• 2 Tbsp. balsamic vinegar
• 1 Tbsp. olive oil
• Juice and zest of 1 medium lime
• ½ tsp. Tabasco or Red Hot sauce
• 1 Tbsp. fresh thyme
• ½ tsp. ground cumin
• Salt and pepper
• ½ cup fresh cilantro

Directions:

1. Place drained beans in a medium-sized bowl.
2. Add green or red pepper, tomatoes, scallions or onion and corn to bowl.
3. In a separate, small bowl, whisk the balsamic vinegar, olive oil, lime juice and zest, Tabasco sauce, thyme, cumin, salt and pepper to taste for a dressing.
4. Pour dressing over beans and vegetables, stirring to combine.
5. Fold in the cilantro and cover the bowl with plastic wrap.
6. Set aside for 1 hour at room temperature.
7. Refrigerate salad if not serving within an hour.

Serve grilled chicken and bean salad with grilled zucchini or summer squash or a tossed, green salad. For a different international grilled meal, try Asian flavored chicken or shrimp with vegetable kebabs.

Lime, Cut and Ready

Cilantro Leaves

Grilled Chicken

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