Black bean salsa with mango gives this dish a Mexican taste without too much heat. I like to slice the chicken and serve it over a long grain-and-wild rice mix.
—TERRI CLOUSE CONNOQUENESSING, PA
PREP: 15 MIN. + MARINATING GRILL: 10 MIN. MAKES: 5 SERVINGS
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 (4 ounces each)
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 brown sugar
1 teaspoon minced jalapeno pepper
1. In a small bowl, whisk the first six ingredients. Pour 2/3 cup marinade into a large resealable plastic bag. Add the chicken; seal bag and turn to coat. Refrigerate 1-2 hours. Reserve the remaining marinade for basting. In a small bowl, combine salsa ingredients; toss to combine.
2. Drain chicken, discarding the marinade. Grill chicken, covered, over medium heat or broil 4 in. from heat for 5-6 minutes on each side or until a thermometer reads 165°, basting occasionally with the reserved marinade during the last 4 minutes. Serve with salsa.
NOTE Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.