Caribbean Chicken With Black Beans
- Ready In:
- 40mins
- Ingredients:
- 13
- Serves:
-
4
ingredients
- 4 boneless skinless chicken breasts
- 3 tablespoons lime juice, freshly squeezed
- 2 tablespoons dark rum
- 1 tablespoon honey
- 1 teaspoon fresh ginger, grated
- 1 teaspoon olive oil
- 1⁄8 teaspoon salt
- 1 (15 ounce) can reduced sodium black beans
- 1 teaspoon olive oil
- 1 roma tomato, seeded and chopped
- 2 green onions, chopped
- 1 teaspoon fresh ginger, grated
- lime juice
directions
- FOR THE CHICKEN: Combine lime juice, rum, honey, ginger, salt and olive oil. Heat in microwave on high powder for 1 minute. Stir.
- Rinse chicken breasts and drain well. Place in a non-metal dish and pour the warm marinade over chicken. Marinate for up to 4 hours but at least 30 minutes.
- Heat grill. Cook breasts over low heat, basting occasionally with the marinade. (I boil the marinade for 5 minutes after removing the chicken to be on the safe side.) Watch carefully chicken doesn't burn. The chicken is done when firm to the touch. Discard marinade.
- FOR THE BEANS: While the chicken is cooking, heat olive oil in saucepan. Add tomato, green onions and ginger and saute on low heat for 5 minutes or until vegetables soften.
- Add the beans and some of the liquid from the can. Simmer until warm. Just before serving, squeeze lime juice over the beans.
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RECIPE SUBMITTED BY
TXOLDHAM
Plano, Texas