Grilled Cuban Chicken with Black Bean and Mango Salsa
- Total Time
A match made in heaven: fresh mango-black bean salsa with spicy, citrusy chicken.
unsweetened orange juice½ cup(s)
cilantro¼ cup(s), fresh, chopped
fresh lime juice3 Tbsp
olive oil2 tsp
minced garlic2 tsp
ground cumin1 tsp
table salt¾ tsp, or to taste
black pepper½ tsp, freshly ground
uncooked boneless skinless chicken breast(s)1 ¼ pound(s), four 5-oz pieces
canned black beans1 cup(s), rinsed and drained
mango(es)1 cup(s), fresh, cubed
uncooked red onion(s)2 Tbsp, chopped, chopped
cooking spray2 spray(s)
- In a small bowl, combine orange juice, cilantro, lime juice, oil, garlic, cumin, salt and pepper; remove 1/2 cup 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.
- Meanwhile, to make salsa, add beans, mango and onion to bowl with orange juice mixture; toss, cover and refrigerate up to 12 hours.
- When ready to cook, coat grill or grill pan with cooking spray; preheat over medium-high heat. Remove chicken from marinade; discard marinade.
- 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 1/2 cup of salsa per serving.