Mojo Grilled Cilantro-Lime Chicken with Mexican Street Corn
Looking for a fresh and unique taste for your next grilling session? Prepare this fabulous marinated grilled chicken, made with the convenient GOYA® Mojo Criollo Marinade, fresh chopped cilantro, and lime zest. Once you marinate it, just take it to the grill and that’s it! You’ll have delicious chicken, perfect to pair with tasty grilled corn on the cob, drenched in a creamy Mexican sauce and crumbled GOYA® Queso Fresco. ¡Buen provecho!
Total Time
40m
Prep Time:20m
Yields:4 Servings
Ingredients
4
boneless, skinless chicken breasts (about 1½ lbs.)
¾ cup
plus 2 tbsp., chopped cilantro, divided
2
limes
4
ears of corn, husked and halved crosswise
¼ cup
sour cream
¼ cup
½ tsp.
ancho chili powder
½ cup
Directions
Step 1
Place chicken, Mojo, ½ cup cilantro and grated zest of one lime in one-gallon zip-top bag. Mix together until chicken is well-coated; push out air and seal. Marinate, refrigerated, 2-6 hours. Cut limes into wedges.
Step 2
Preheat grill to medium-high heat. Remove chicken from marinade, and discard marinade. Grill chicken, covered, turning occasionally, until browned on both sides and cooked through, about 10 minutes (internal temperature registers 165° on quick-read thermometer when inserted into thickest part of breast). Grill corn, turning occasionally, until lightly charred and kernels are tender, about 10 minutes.
Step 3
Meanwhile, combine ¼ cup cilantro, sour cream, mayonnaise, Adobo, chili powder and ½ cup cheese in large bowl. One at a time, place warm corn in bowl with cheese mixture. Spread mixture over corn to coat all sides, using small spatula; place on serving dish. Sprinkle with remaining cilantro and remaining cheese. Serve with chicken, and garnish with lime wedges.
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Mojo Grilled Cilantro-Lime Chicken with Mexican Street Corn
Prep Time 20m
Total time 40m
Yields: 4 Servings
Looking for a fresh and unique taste for your next grilling session? Prepare this fabulous marinated grilled chicken, made with the convenient GOYA® Mojo Criollo Marinade, fresh chopped cilantro, and lime zest. Once you marinate it, just take it to the grill and that’s it! You’ll have delicious chicken, perfect to pair with tasty grilled corn on the cob, drenched in a creamy Mexican sauce and crumbled GOYA® Queso Fresco. ¡Buen provecho!
Ingredients
4
boneless, skinless chicken breasts (about 1½ lbs.)
¾ cup
plus 2 tbsp., chopped cilantro, divided
2
limes
4
ears of corn, husked and halved crosswise
¼ cup
sour cream
¼ cup
½ tsp.
ancho chili powder
½ cup
Directions
Step 1
Place chicken, Mojo, ½ cup cilantro and grated zest of one lime in one-gallon zip-top bag. Mix together until chicken is well-coated; push out air and seal. Marinate, refrigerated, 2-6 hours. Cut limes into wedges.
Step 2
Preheat grill to medium-high heat. Remove chicken from marinade, and discard marinade. Grill chicken, covered, turning occasionally, until browned on both sides and cooked through, about 10 minutes (internal temperature registers 165° on quick-read thermometer when inserted into thickest part of breast). Grill corn, turning occasionally, until lightly charred and kernels are tender, about 10 minutes.
Step 3
Meanwhile, combine ¼ cup cilantro, sour cream, mayonnaise, Adobo, chili powder and ½ cup cheese in large bowl. One at a time, place warm corn in bowl with cheese mixture. Spread mixture over corn to coat all sides, using small spatula; place on serving dish. Sprinkle with remaining cilantro and remaining cheese. Serve with chicken, and garnish with lime wedges.
