Mojo Grilled Cilantro-Lime Chicken with Mexican Street Corn

Name: Mojo Grilled Cilantro-Lime Chicken with Mexican Street Corn
Prep time: 20M
Total time: 40M
Yield: 4 Servings
Ingredients: 4 boneless, skinless chicken breasts (about 1½ lbs.); 1 cup GOYA® Mojo Criollo; ¾ cup plus 2 tbsp., chopped cilantro, divided; 2 limes; 4 ears of corn, husked and halved crosswise; ¼ cup sour cream; ¼ cup GOYA® Mayonnaise; ½ tsp. GOYA® Adobo All-Purpose Seasoning with Pepper; ½ tsp. ancho chili powder; ½ cup plus 2 tbsp., crumbled GOYA® Queso Fresco or Cotija cheese, divided

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Looking for a fresh and unique taste for your next grilling session? Prepare this fabulous marinated grilled chicken, made with the convenient GOYA® <a title="Mojo Criollo Marinade" href="https://goya.com/en/products/mojo-criollo-marinade" data-udi="https://goya.com/en/products/mojo-criollo-marinade">Mojo Criollo Marinade</a>, 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 with GOYA® <a href="https://www.goya.com/en/products/chilin-seasoning/">Chilin Seasoning</a> and crumbled GOYA® <a title="Queso Fresco" href="https://goya.com/en/products/queso-fresco" data-udi="https://goya.com/en/products/queso-fresco">Queso Fresco</a>. ¡Buen provecho!

Total Time

40m

Prep Time:20m

Yields:4 Servings

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Ingredients

boneless, skinless chicken breasts (about 1½ lbs.)

1 cup

GOYA® Mojo Criollo Marinade

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¾ cup

plus 2 tbsp., chopped cilantro, divided

limes

ears of corn, husked and halved crosswise

¼ cup

sour cream

¼ cup

GOYA® Mayonnaise

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½ tsp.

GOYA® Adobo All-Purpose Seasoning with Pepper

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½ tsp.

GOYA® Chilin Seasoning

½ cup

plus 2 tbsp., crumbled GOYA® Queso Fresco, or Cotija cheese, divided

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Directions

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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, Chilin Seasoning 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.