Grilled Cuban Chicken With Black Bean And Mango Salsa Recipes

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GRILLED CUBAN CHICKEN WITH BLACK BEAN AND MANGO SALSA RECIPE - (5/5)



Grilled Cuban Chicken with Black Bean and Mango Salsa Recipe - (5/5) image

Provided by á-5525

Number Of Ingredients 13

1/2 cup orange juice
1/4 cup cilantro, fresh, chopped
3 tablespoons fresh lime juice
2 teaspoons olive oil
2 teaspoons minced garlic
1 teaspoon ground cumin
3/4 teaspoon salt, or to taste
1/2 teaspoon black pepper, freshly ground
1 1/4 pound uncooked boneless, skinless chicken breast, four 5-ounce pieces
1 cup canned black beans, rinsed and drained
1 cup fresh mango, cubed
2 tablespoons red onion, chopped
2 sprays non-stick cooking spray

Steps:

  • 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 gill 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 salso over chicken; pour any liquid left in botom of bowl over top. Yields 1 piece of chicken and about 1/2 cup of salsa per serving

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GRILLED CUBAN CHICKEN WITH BLACK BEAN AND MANGO SALSA
Instructions. 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.
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  • 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.

GRILLED CUBAN CHICKEN WITH BLACK BEAN AND MANGO SALSA
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. …
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  • 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.

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