Mojo Grilled Cilantro-Lime Chicken with Mexican Street Corn

Mojo Grilled Cilantro-Lime Chicken with Mexican Street Corn
Mojo Grilled Cilantro-Lime Chicken with Mexican Street Corn

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La Cocina Goya

Looking for a fresh and unique taste for your next grilling session? Prepare this fabulous marinated grilled chicken, made with the convenient GOYA® Mojo Criollo Marinade, 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 and crumbled GOYA® Queso Fresco. ¡Buen provecho!

  • Ingredients
  • Directions


boneless, skinless chicken breasts (about 1½ lbs.)

¾ cup

plus 2 tbsp., chopped cilantro, divided




ears of corn, husked and halved crosswise

¼ cup

sour cream

½ tsp.

ancho chili powder

½ cup

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


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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, chili powder 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.

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