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Mesquite Grilled Cumin-and-lime-marinated Chi

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      Title: MESQUITE GRILLED CUMIN-AND-LIME-MARINATED CHI
 Categories: Poultry, Chronicle
      Yield: 4 Servings
 
      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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