4 servings.

Prep: 10 minutes Marinate: 1 hour Cook: 40 minutes

How to Make It

Step 1

Place chicken in a heavy-duty, zip-top plastic bag. Reserve 1 tablespoon lime juice; pour remaining juice over chicken. Seal bag, and shake until chicken is well coated. Marinate in refrigerator 1 hour, turning bag occasionally.

Step 2

Combine cumin, chili powder, salt, and 1/8 teaspoon red pepper in a small bowl. Remove chicken from marinade, discarding marinade. Sprinkle chicken with cumin mixture.

Step 3

Coat rack of a broiler pan with cooking spray. Place chicken, skinned sides down, on rack; broil 8 inches from heat (with electric oven door partially opened) 25 minutes. Turn chicken, and broil 15 additional minutes or until done. Set chicken aside, and keep warm.

Step 4

Coat a large nonstick skillet with cooking spray. Place skillet over medium-high heat until hot. Add corn mixture and remaining 1/8 teaspoon red pepper; saute until corn is lightly browned and tender. Spoon corn evenly onto individual serving plates; top each serving with chicken. Drizzle evenly with reserved 1 tablespoon lime juice, and sprinkle with chopped cilantro. Garnish with cilantro sprigs, if desired.

Cooking Light The Lazy Gourmet

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