Photo of Grilled Cuban chicken with black bean and mango salsa by WW

Grilled Cuban chicken with black bean and mango salsa

SmartPoints® value per serving
Total Time
35 min
15 min
20 min
A match made in heaven: fresh mango-black bean salsa with spicy, citrusy chicken.


Orange juice

½ fl oz


¼ cup(s), fresh, chopped

Fresh lime juice

3 tbsp(s)

Olive oil

2 tsp(s)

Minced garlic

2 tsp(s)

Cumin seeds

1 tsp(s)

Table salt

¾ tsp(s), or to taste

Black pepper

½ pinch, freshly ground

Uncooked boneless skinless chicken breast(s)

1¼ pound(s), four 150-gram (5-oz) pieces

Canned black beans

1 cup(s), rinsed and drained


1 cup(s), fresh, cubed

Uncooked red onion(s)

2 tbsp(s), chopped, chopped

Cooking spray

2 spray(s)


  1. In a small bowl, combine orange juice, cilantro, lime juice, oil, garlic, cumin, salt and pepper; remove 125 ml (½cup) and place in a large zip-close plastic bag. Add chicken to bag and turn to coat; seal bag and refrigerate up to 12 hours.
  2. Meanwhile, to make salsa, add beans, mango and onion to bowl with orange juice mixture; toss, cover and refrigerate up to 12 hours.
  3. When ready to cook, coat grill or grill pan with cooking spray; preheat over medium-high heat. Remove chicken from marinade; discard marinade.
  4. Grill chicken, turning as needed, until cooked through, about 15 to 20 minutes. Transfer chicken to serving plates and spoon salsa over chicken; pour any liquid left in bottom of bowl over top. Yields 1 piece of chicken and about 125 ml (½cup) of salsa per serving.


Marinate the chicken and bean mixture the night before you want to serve it. Then when it's time for dinner, just grill the chicken and your dinner's ready fast. Feel free to use papaya or pineapple instead of the mango (could affect SmartPoints® values).