Grilled Cuban chicken with black bean and mango salsa
Unsweetened orange juice
¼ cup(s), fresh, chopped
Fresh lime juice
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), fresh, cubed
Uncooked red onion(s)
2 Tbsp, chopped, chopped
- In small bowl, combine orange juice, cilantro, lime juice, oil, garlic, cumin, salt, and black pepper for marinade. Scoop out 1⁄2 cup marinade and pour into large resealable plastic bag. Add chicken to bag. Seal bag and turn to coat chicken. Refrigerate for at least 2 hours and up to 12 hours. Add beans, mango, and onion to bowl of remaining marinade and stir to combine salsa. Cover salsa and refrigerate for up to 12 hours.
- Off heat, coat grill rack or grill pan with nonstick spray. Preheat gas grill or grill pan to medium-high, or prepare medium-high fire in charcoal grill. Remove chicken from marinade. (Discard marinade.) Grill chicken, turning as needed so grill marks form, until instant-read thermometer inserted into centers registers 165°F, 10 to 15 minutes. Transfer chicken to plates. Spoon chickpea salsa and any juices over chicken.
- Serving size: 1 chicken breast and about 1/2 cup salsa