Cuban Grilled Chicken with Black Bean & Mango Salsa
Unsweetened orange juice
¼ cup(s), fresh, chopped
Fresh lime juice
¼ tsp(s), or to taste
½ tsp(s), freshly ground
Uncooked boneless skinless chicken breast(s)
1¼ pound(s), four 5-oz pieces
Canned black beans
1 cup(s), rinsed and drained
1 cup(s), cubed
Uncooked red onion(s)
2 tbsp(s), chopped, chopped
- In a medium bowl, combine the orange juice, cilantro, lime juice, oil, garlic, cumin, salt, and black pepper. Transfer 1⁄2 cup of the marinade to a gallon-size resealable plastic bag. Add the chicken to the bag. Seal the bag and turn to coat the chicken. Place the bag in a shallow dish and refrigerate for at least 2 hours or up to 12 hours.
- Add the beans, mango, and onion to the remaining marinade and stir to combine. Cover the salsa and refrigerate for up to 12 hours.
- Coat a grill rack or grill pan with cooking spray. Preheat to medium-high. Remove the chicken from the marinade. (Discard the marinade.) Grill the chicken until an instant-read thermometer inserted into the centers registers 165°F, 12 to 15 minutes, turning once halfway through. Transfer the chicken to plates. Spoon the salsa over the chicken.
- Yields 1 piece of chicken and about 1/2 cup of salsa per serving.