Grilled Lime Chicken W/Black Bean Sauce
photo by Christy Luster
- Ready In:
- 4 boneless skinless chicken breasts
- 3 tablespoons lime juice
- 1 tablespoon vegetable oil
- 1⁄4 teaspoon crushed red pepper flakes
- 3 garlic cloves, crushed
- 1 cup water
- 1⁄2 cup red bell pepper, diced
- 1 tablespoon red onion, chopped
For the Black Bean Sauce
- 1 cup black beans, drained
- 1⁄2 cup orange juice
- 2 tablespoons balsamic vinegar
- 1⁄4 teaspoon salt
- 1⁄8 teaspoon black pepper
- 1 garlic clove, crushed
- Combine lime juice, vegetable oil, red pper, and garlic in a large zip-top heavy-duty plastic bag.
- Add chicken; seal bag, and marinate in refrigerator 8 hours, turning bag occasionally.
- Bring water to a boil in a small saucepan; add bell pepper and onion.
- Cook 30 seconds; drain.
- Plunge into ice water; drain well.
- Set aside.
- In a food processor, add beans, orange juice, balsamic vinegar, salt, pepper, and garlic.
- Process until smooth.
- Pour into a saucepan; cook over medium-low heat until heated.
- Remove chicken from bag and grill over medium-hot coals.
- Cook 8-10 minutes on each side or until chicken is done.
- To serve, divide bean mixture onto each of 4 plates.
- Place chicken breast on top of sauce; top each with 2 tablespoons bell pepper mixture or a fresh tomato salsa.
Questions & Replies
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Excellent recipe. I used the exact ingredients for the marinade, and also for the black bean sauce (with more garlic.) Instead of grilling it, I cooked the marinated chicken in my electric skillet. Then I sauted sliced veges (1 green pepper, 1 red pepper, 1/2 red onion, 6 large mushrooms)and put them on top of the browned chicken, poured the sauce over the whole thing, then simmered til it was heated through (about 15 min.) Excellent flavor. The whole family liked it, even my picky eater DH, and I will definitely make it again.
I have made this for years! Make as directed (no need to blanch the peppers - more garlic if you like). We like a little more peppers and play with jalapeno's and other colors. The bean sauce is SO GOOD I will many times double it because we serve with rice. Cut some flour tortillas into wedges/spray with oil/sprinkle some garlic and a little course salt and bake - flip - bake till crispy. This on the side is a great "scoop". YUM!
this was delicious!! i only marinaded the chicken for about 6 hours... i can only imagine what a few more hours would have done for it! i tasted the bean sauce when i was making it and it was very tangy. i was very skeptical of putting it with the chicken, so instead of layering the chicken on the sauce i put the sauce in small dishes for dipping... which in the end was unnecessary because my entire family was absolutely slathering the sauce on top of their chicken! served with grilled asparagus, multigrain bread, and a salad. thanks so much, will definately be making this one again!
We loved this chicken! I didn't have the full eight hours to marinate the chicken, but it was still very flavorful. The bean sauce was easy to make had a nice bit of tang to it. I topped with a homemade salsa instead of the bell pepper mix, but next time I'll definitely try that. Thanks for sharing!
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