Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 tb Cumin
1/2 c Fresh lime juice
2 tb 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 ts 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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