Grilled Cuban Chicken with Black Bean and Mango Salsa
1
Points®
Temps total: 2 h 30 min • Préparation: 15 min • Cuisson: 15 min • Portions: 4 • Difficulté: Facile
The surprising star of this dish is the blend of citrus juices, cilantro, and garlic prepared in step 1—half serves as the marinade for the chicken, while the other half acts as the flavour base for the mango and black bean salsa. For best results, prep the night before grilling. While the instructions allow for as little as 2 hours of marinating time, we like to wait the full 12 for maximum flavour.
Ingrédients
Cooking spray
4 spray(s)
Unsweetened orange juice
½ cup(s)
Cilantro
¼ cup(s), fresh, chopped
Fresh lime juice
3 tbsp(s)
Olive oil
2 tsp(s)
Minced garlic
2 tsp(s)
Ground cumin
1 tsp(s)
Table salt
¼ tsp(s), or to taste
Black pepper
½ tsp(s), freshly ground
Uncooked boneless skinless chicken breast
1¼ pound(s), four 5-oz pieces
Canned black beans
1 cup(s), rinsed and drained
Mango
1 cup(s), cubed
Red onion
2 tbsp(s), chopped, chopped
Instructions
1
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.
2
Add the beans, mango, and onion to the remaining marinade and stir to combine. Cover the salsa and refrigerate for up to 12 hours.
3
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.
4
Yields 1 piece of chicken and about 1/2 cup of salsa per serving.
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