Black Bean Salsa Chicken Recipe

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Black Bean Salsa Chicken Recipe

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I like to serve the grilled chicken and salsa with a long grain and wild rice mix on the side. Use a kitchen shears to easily mince the cilantro.
MAKES:
5 servings
TOTAL TIME:
Prep: 25 min. + marinating Cook: 15 min.
MAKES:
5 servings
TOTAL TIME:
Prep: 25 min. + marinating Cook: 15 min.

Ingredients

  • 1 cup lime juice
  • 2 tablespoons olive oil
  • 2 teaspoons ground cumin
  • 1 teaspoon salt
  • 1 teaspoon dried oregano
  • 1/2 teaspoon pepper
  • 5 boneless skinless chicken breast halves
  • BLACK BEAN SALSA:
  • 1 can (15 ounces) black beans, rinsed and drained
  • 1 mango, peeled and cubed
  • 1/4 cup minced fresh cilantro
  • 3 tablespoons lime juice
  • 1 tablespoon olive oil
  • 2 teaspoons packed brown sugar
  • 1 teaspoon chopped jalapeno pepper
  • Sour cream and lime wedges, optional

Directions

In a small bowl, combine the first six ingredients; mix well. Pour 2/3 cup marinade into a large resealable plastic bag; add the chicken. Seal bag and turn to coat; refrigerate for 1-2 hours. Cover and refrigerate remaining marinade for basting.
For salsa, in a bowl, combine the beans, mango, cilantro, lime juice, oil, brown sugar and jalapeno. Cover and refrigerate.
Drain and discard marinade from chicken. Grill, covered, over medium heat 7-8 minutes on each side or until juices run clear, basting occasionally with reserved marinade. Serve with salsa. Garnish with sour cream and lime if desired. Yield: 5 servings.
Editor's Note: Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.
Originally published as Chicken with Black Bean Salsa in Test Kitchen Favorites 2004 2005, p150

  • 1 cup lime juice
  • 2 tablespoons olive oil
  • 2 teaspoons ground cumin
  • 1 teaspoon salt
  • 1 teaspoon dried oregano
  • 1/2 teaspoon pepper
  • 5 boneless skinless chicken breast halves
  • BLACK BEAN SALSA:
  • 1 can (15 ounces) black beans, rinsed and drained
  • 1 mango, peeled and cubed
  • 1/4 cup minced fresh cilantro
  • 3 tablespoons lime juice
  • 1 tablespoon olive oil
  • 2 teaspoons packed brown sugar
  • 1 teaspoon chopped jalapeno pepper
  • Sour cream and lime wedges, optional
  1. In a small bowl, combine the first six ingredients; mix well. Pour 2/3 cup marinade into a large resealable plastic bag; add the chicken. Seal bag and turn to coat; refrigerate for 1-2 hours. Cover and refrigerate remaining marinade for basting.
  2. For salsa, in a bowl, combine the beans, mango, cilantro, lime juice, oil, brown sugar and jalapeno. Cover and refrigerate.
  3. Drain and discard marinade from chicken. Grill, covered, over medium heat 7-8 minutes on each side or until juices run clear, basting occasionally with reserved marinade. Serve with salsa. Garnish with sour cream and lime if desired. Yield: 5 servings.
Editor's Note: Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.
Originally published as Chicken with Black Bean Salsa in Test Kitchen Favorites 2004 2005, p150

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