What a beautiful Saturday! I decided tonight would be a great night for grilling because of the beautiful weather. I’ve been wanting to try this recipe since last year, but just never got around to it. Boy, am I sorry I waited! This recipe is from The Fresh Market, my favorite specialty grocery store (that is, until Whole Foods comes next year!) I have only tried a few of their recipes, but all the ones I’ve made have been outstanding.
This meal is not only tasty, it is also extremely healthy. It is a great source of protein with the chicken and beans, as well as fiber from the vegetables. I followed the recipe exactly and the only change I may make next time is to cut down on the orange juice very slightly. Otherwise, this is absolutely wonderful. We served it with corn on the cob – perfect for grilling out!
Grilled Lime Chicken with Black Bean Sauce
4 boneless, skinless chicken breasts
3 tbsp. fresh lime juice
1 tbsp. vegetable oil
¼ tsp. dried red pepper flakes
3 cloves garlic, crushed
1 cup water
½ cup red bell pepper, diced
1 tbsp. red onion, chopped
1 can black beans, drained
½ cup orange juice
2 tbsp. balsamic vinegar
¼ tsp. salt
1/8 tsp. black pepper
1 clove garlic, crushed
sprigs of fresh cilantro (optional)
Combine lime juice, vegetable oil, red pepper and garlic in a large zip-top heavy duty plastic bag. Add chicken; seal bag and marinate in refrigerator for 8 hours, turning bag occasionally.
Bring water to a boil in a small saucepan; add bell pepper and onion. Cook 30 seconds; drain. Rinse with cold water until cool; drain and 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 plates. Place chicken breast on top of sauce; top each with some of the bell pepper mixture or a fresh tomato salsa. Garnish with fresh cilantro.