Grilled Chicken with Black Bean and Corn Salsa

Intensities Explained

• Flavor Intensity: Medium-High (smoky, tangy, slightly sweet from corn)

• Spice Level: Mild (adjustable with jalapeño)

• Effort Level: Moderate – you’ll need to watch the grill and chop a few fresh ingredients

• Skill Level: Beginner-friendly; grilling experience helpful but not required

Ingredients

For the Grilled Chicken:

• 4 boneless, skinless chicken breasts (about 6 oz / 170 g each)

• 2 tablespoons olive oil

• 2 cloves garlic, minced

• 1 teaspoon ground cumin

• 1 teaspoon smoked paprika

• ½ teaspoon chili powder (optional, for heat)

• ½ teaspoon kosher salt

• ¼ teaspoon freshly ground black pepper

• Juice of 1 lime

For the Black Bean and Corn Salsa:

• 1 can (15 oz / 425 g) black beans, drained and rinsed

• 1 cup fresh or frozen sweet corn kernels (thawed if frozen)

• 1 medium Roma tomato, diced

• ¼ cup red onion, finely diced

• ¼ cup fresh cilantro, chopped (plus more for garnish)

• 1 small jalapeño, seeds removed and finely minced (optional)

• 1 medium avocado, diced (add just before serving)

• Juice of 2 limes

• 2 tablespoons extra virgin olive oil

• ½ teaspoon salt

• ¼ teaspoon black pepper

• ¼ teaspoon ground cumin (optional)

Instructions

Step 1: Prepare the Chicken Marinade

In a small bowl, whisk together olive oil, minced garlic, cumin, smoked paprika, chili powder (if using), salt, pepper, and lime juice. Place chicken breasts in a shallow dish or a resealable plastic bag. Pour the marinade over the chicken, turning to coat evenly. Let it sit at room temperature for 15 minutes while you prepare the salsa. (For deeper flavor, marinate in the refrigerator for up to 4 hours.)

Step 2: Make the Black Bean and Corn Salsa

In a medium mixing bowl, combine drained black beans, corn kernels, diced tomato, red onion, cilantro, and jalapeño (if using). In a separate small bowl, whisk together lime juice, olive oil, salt, pepper, and cumin. Pour the dressing over the bean-corn mixture and toss gently. Set aside to let the flavors meld. Do not add the avocado yet – add it right before serving to prevent browning.

Step 3: Preheat the Grill

Preheat an outdoor gas grill to medium-high heat (about 400–450°F / 200–230°C). If using a charcoal grill, let the coals burn until they are covered with white ash. For a stovetop grill pan, heat it over medium-high heat and lightly grease with oil. Clean and oil the grill grates to prevent sticking.

Step 4: Grill the Chicken

Remove chicken from the marinade, letting any excess drip off. Discard remaining marinade. Place chicken on the hot grill. Cook for 5–7 minutes per side, depending on thickness. Do not move the chicken frequently – you want nice grill marks. Flip only once. The chicken is done when it reaches an internal temperature of 165°F (74°C) and juices run clear. If you notice flare-ups from the oil, move the chicken to a cooler part of the grill.

*Pro tip: If your chicken breasts are very thick (over 1 inch), pound them to an even ½-inch thickness before marinating. This ensures even cooking.*

Step 5: Rest the Chicken

Transfer grilled chicken to a cutting board or platter. Tent loosely with aluminum foil and let rest for 5 minutes. Resting allows the juices to redistribute throughout the meat, keeping it moist and tender.

Step 6: Assemble and Serve

While the chicken rests, dice the avocado and gently fold it into the salsa. Taste the salsa and adjust salt or lime juice as needed. Slice each chicken breast into thick strips on the diagonal. Arrange on plates or a serving platter. Spoon a generous amount of black bean and corn salsa over the chicken or serve it alongside. Garnish with extra cilantro and a wedge of lime.

Serving Suggestions

• As a bowl: Serve the sliced chicken and salsa over cooked white or brown rice, quinoa, or cauliflower rice.

• With tortillas: Warm corn or flour tortillas and make tacos or burritos.

• Add crunch: Accompany with tortilla chips, shredded lettuce, or a drizzle of crema or Greek yogurt.

• Side dish: A simple green salad or grilled vegetables complete the meal.

Storage & Leftovers (The “Last of the Recipe”)

This recipe is fantastic for meal prep, but there’s one important rule to keep the salsa fresh:

• Refrigerator: Store leftover grilled chicken and salsa separately in airtight containers. The chicken will keep for 3–4 days. The salsa (without avocado added) will keep for 2–3 days – add avocado only to what you’ll eat immediately.

• To reheat chicken: Gently warm in a skillet over medium-low heat with a splash of water or chicken broth to prevent drying out. Alternatively, enjoy cold sliced chicken over salads.

• Salsa longevity: If you already mixed in the avocado, the salsa is best consumed within 24 hours. The avocado will brown, but it’s still safe to eat – simply stir it or scrape off the top layer.

• Freezing: Not recommended for the salsa (the texture of corn and beans becomes mushy). Cooked chicken can be frozen for up to 3 months in a freezer-safe bag. Thaw overnight in the refrigerator before reheating.

• Creative leftover idea: Shred leftover chicken and stir it into the salsa along with some cooked rice, then stuff into bell peppers and bake at 375°F (190°C) for 15 minutes.

Nutrition Information

*Per serving (1 chicken breast + approx. ¾ cup salsa), without additional sides or toppings:*