I know Cinco de Mayo was last weekend, but in my opinion, you can never have too many Mexican dishes in your repertoire! Am I right?!?!

I wanted something nice, light, and healthy for dinner but with all the flavor of the not-so-healthy (for lack of a better word).

Oh, man does this. fit. the. bill.

A traditional succotash typically contains corn and lima beans, so I decided to do a southwestern version of the dish. I added black beans in place of the lima beans because, let’s face it, Lima beans are BLEH! This succotash is anything but BLEH.

It’s fresh, light, spicy, and sweet all at the same time! Add the super moist and juicy chicken and a squeeze of lime and… winner winner chicken dinner.


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Mexican Beer Chicken with Southwestern Succotash

Yield: 4 servings


For the Chicken:
4 boneless skinless chicken breasts
3-4 cloves of garlic, grated
1/4 cup lime juice
2 tablespoons olive oil
1/2 Mexican beer (such as Dos Equis)

For the Southwestern Succotash:
1 tablespoon olive oil
3 ears of corn, kernels cut off the cob
1 can black beans, drained and rinsed
1/2 small red onion, chopped
1 jalapeno, finely diced
salt & pepper, to taste
1 cup cherry tomatoes, halved


For the Chicken:
Place all ingredients in a large ziplock bag and allow to marinade for at least an hour. Grill over medium-high heat until cooked all the way through. Allow to rest for 5-10 minutes before serving.

For the Southwestern Succotash:
Heat olive oil in a skillet over medium-high heat. Add the corn, black beans, red onion, and jalapenos. Saute until nice and hot (about 5-7 minutes). Season with salt and pepper to taste. Just before serving, stir in the halved tomatoes.

To Serve:
Serve the Mexican Beer Chicken over a bed of the Southwestern Succotash. Squeeze a lime wedge over each chicken breast and serve hot.