Cookwith

Name: Cinco de Mayo Protein Fiesta: Pollo Asado with Grilled Elote & Black Bean Salsa
Prep time: 40 min
Total time: 40 min
Yield: 4 servings
Ingredients: 1.5 lbs boneless, skinless chicken thighs; 2 tbsp olive oil; 2 tbsp fresh lime juice; 2 tbsp orange juice; 2 cloves garlic, minced; 1 1/2 tsp ground cumin; 1 tsp smoked paprika; 1 tsp dried oregano; 1 tsp chili powder; 1/2 tsp ground coriander; 1 tsp kosher salt; 1/2 tsp black pepper; 2 large ears corn, husked; 1/4 cup light mayonnaise; 1/4 cup crumbled cotija cheese (or feta if unavailable); 1/2 tsp chili powder (for elote); 2 tbsp chopped cilantro; 1 (15 oz) can black beans, drained and rinsed; 1/2 medium red onion, finely diced; 1/2 red bell pepper, diced; 1 small jalapeño, seeded and minced; 1/4 cup chopped fresh cilantro (for salsa); 2 tbsp fresh lime juice (for salsa); Salt and pepper to taste; Lime wedges, to serve

Cinco de Mayo Protein Fiesta: Pollo Asado with Grilled Elote & Black Bean Salsa

CandiedBread9522

This festive Cinco de Mayo feast brings together juicy, citrus-marinated Pollo Asado, smoky charred elote (Mexican street corn), and a zesty black bean salsa for a meal that’s high in protein and celebration-ready. The chicken is boldly flavored with a blend of Mexican spices and citrus juices, while the elote delivers creamy, tangy, and smoky notes. The black bean salsa adds freshness and color—a perfect complement to the grilled elements. Designed for backyard fun or indoor grilling, this menu goes far beyond tacos, bringing true fiesta energy to your table!

Ingredients

Instructions

In a large bowl, whisk together olive oil, lime juice, orange juice, minced garlic, cumin, smoked paprika, oregano, chili powder, coriander, salt, and pepper.
Add chicken thighs to the marinade and toss well. Cover and refrigerate for at least 30 minutes (up to overnight for maximum flavor).
Preheat grill to medium-high heat. Oil grates. Remove chicken from marinade and grill 5-6 minutes per side, or until deeply charred and cooked through (internal temp 165°F). Rest 5 minutes, then slice.
While the chicken grills, brush corn with a bit of oil. Grill, turning occasionally, until charred in spots and tender, about 8-10 minutes. Remove from grill.
When cool enough to handle, brush corn with a thin layer of mayonnaise, sprinkle with cotija, dust with chili powder, and finish with cilantro.
For the salsa, combine black beans, red onion, red bell pepper, jalapeño, chopped cilantro, and 2 tbsp lime juice in a bowl. Season generously with salt and pepper. Toss and chill until serving.
Serve sliced pollo asado over a platter, topped with a spoonful of black bean salsa. Arrange grilled elote on the side. Garnish with lime wedges and extra cilantro.