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Mesquite Grilled Cumin-and-lime-marinated Chi

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CATEGORY CUISINE TAG YIELD
Meats, Grains Chronicle, Poultry 4 Servings

INGREDIENTS

1 T Cumin
1/2 c Fresh lime juice
2 T Olive oil
2 Garlic, chopped
Salt/freshly ground pepper
4 6-ozboneless skinless
Chicken breasts
Relish
RELISH
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

INSTRUCTIONS

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.  From Gemini's MASSIVE MealMaster collection at
www.synapse.com/~gemini

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