Categories: Poultry, Chronicle
Yield: 4 servings

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
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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