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Grilled Lime Chicken with Black Bean Sauce
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Prep Time:
120 minutes
Cook Time:
25 minutes
Total Time:
145 minutes
Tangy lime grilled chicken with creamy black bean sauce.
Ingredients:
  • Grilled Chicken Ingredients:
  • 6 tablespoons lime juice (from 3 to 4 limes)
  • 2 tablespoons extra virgin olive oil
  • 1/2 cup fresh cilantro, chopped (plus more to taste)
  • 1 teaspoon dried oregano
  • 1/2 teaspoon freshly ground black pepper
  • 1/2 teaspoon kosher salt
  • 1 1/2 pounds boneless, skinless chicken breasts, thin cutlets
  • Garnish:
  • 1/2 cup red onion, chopped
  • 2 tablespoons seasoned rice vinegar
  • Sliced avocados, sour cream, cilantro
  • Black Bean Sauce Ingredients:
  • 1 tablespoon extra virgin olive oil
  • 1/2 cup chopped red onion
  • 2 cloves garlic, crushed and minced
  • 1 (15 oz.) can black beans
  • 1 3/4 cups water
  • 1 bay leaves
  • 1/2 cup cilantro, chopped, including stems, loosely packed
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon freshly ground black pepper
  • 1/4 teaspoon kosher salt, or more to taste
Instructions:
  • Prepare the marinade by mixing lime juice, extra virgin olive oil, cilantro, oregano, salt, and pepper in a glass bowl. Thinly slice the chicken breasts horizontally to create cutlets that are no more than 3/4-inch thick. Trim excess fat, then add chicken to the marinade. Cover with plastic wrap and refrigerate for 2 hours.
  • Marinate 1/2 cup of chopped red onion in a flavorful mix of rice wine vinegar and water: Combine the onion with a couple of tablespoons of vinegar and enough water to cover the onions. Refrigerate until ready to garnish.
  • For the black bean sauce, evaluate the liquid in the canned beans. If it's delicious, use it; if not, drain the can and rinse the beans. Heat 1 tablespoon of extra virgin olive oil in a saucepan over medium heat. Sauté chopped red onions until translucent, for about 5 minutes. Stir in minced garlic and cook for an additional minute.
  • Enhance flavors and simmer: In a pot, combine beans with their liquid or water, adding additional water (about 1 3/4 cups). Mix in bay leaf, cilantro, oregano, black pepper, and salt. Bring to a boil, then lower heat to simmer gently for 10 to 15 minutes. Rest before serving.
  • Remove the bay leaf from the sauce, then blend until partially smooth using a blender or immersion blender. Be cautious when blending hot liquids in a blender by only filling it one-third full and securing the top while blending.
  • Grill the chicken breasts: Heat the grill to medium-high heat. Cook the chicken breasts for 1 1/2 to 2 minutes on each side until just cooked through. Transfer to a platter. Serve with black bean sauce, strained red onions, sour cream, guacamole, tomatoes, and fresh cilantro as garnish.

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