*  Exported from  MasterCook  *
 
             MESQUITE GRILLED CUMIN-AND-LIME-MARINATED CHICKEN
 
 Recipe By     : 
 Serving Size  : 4    Preparation Time :0:00
 Categories    : Poultry                          Chronicle
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1       T            Cumin
      1/2   c            Fresh lime juice
    2       T            Olive oil
    2       cl           Garlic, chopped
                         Salt/freshly ground pepper
    4                    (6-oz)boneless, skinless
                         Chicken breasts
                         Relish
                         RELISH
    3                    Ears corn in the husks
    1       t            Olive oil
      1/2   c            Cilantro,chopped plus sprigs
                         For garnish
    2       c            Cooked black beans, drained
                         Salt/freshly ground pepper
 
   In a small bowl, combine cumin, lime juice, oil, garlic, salt and pepper.
   Place chicken in a large bowl. Pour marinade over chicken, mix well, cover
   and marinate in regrigerator 1 hour. Grill chicken breasts over mesquite
   chips until fully cooked but not dry.
   To serve, place relish in center of each of 4 plates. Slice chicken
   breasts at an angle and arrange slices around the relish on each plate.
   Garnish with cilantro sprigs.
   RELISH: Roast corn in the husks on hot grill, turning occasionally, until
   tender, about 15 minutes. Remove from grill and set aside until cool
   enough to handle. Remove husks and cut kernels from cobs (you should have
   2 cups).
   Heat oil in skillet. Add corn and chopped cilantro; saute 1 minute. Stir
   in beans. Season with salt and pepper to taste.
  
 
 
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