Grilled Lime Chicken Wblack Bean Sauce Recipes

GRILLED LIME CHICKEN

Steps:

• Pound with a meat mallet to 1/4-in. thickness. In a shallow dish, combine the lime juice, oil, onions, garlic, 2 tablespoons dill and pepper; add chicken. Turn to coat; refrigerate, covered, 2-4 hours. , Drain and discard marinade. Grill chicken, uncovered, over medium-hot heat for 6-7 minutes on each side, or until a thermometer reaches 165 °. Sprinkle with remaining 1 tablespoon dill.

BEER LIME GRILLED CHICKEN

Steps:

• In a bowl, mix the lime juice, beer, honey, garlic, cilantro, and salt and pepper until the honey dissolves. Pour the mixture over the chicken, cover and marinate for 30 minutes.
• Preheat an outdoor grill for medium heat and lightly oil grate.
• Remove chicken from marinade and shake off excess; discard remaining marinade. Grill chicken until tender and juices run clear, about 7 minutes per side.

ZESTY LIME CHICKEN BLACK BEAN AND RICE RECIPE BY TASTY

Steps:

• Season both sides of the chicken thighs with salt and pepper.
• In a large skillet, add the olive oil and place the chicken skin side down for about 5 minutes or until skin is golden brown. Flip the chicken and cook for another 3 minutes.
• Take the chicken out and add the onions and cook until they're translucent, about 5 minutes.
• Add the rice, stir to coat in the oil and onions, and toast for 3 minutes.
• Add the garlic then pour in the chicken stock and place the chicken on top of the rice. Bring to a boil, then cover and simmer for 25-30 minutes, or until rice is cooked.
• Once cooked, take the chicken out and add in the cilantro, black beans, and the juice of one lime. Mix until well-incorporated.
• Serve the chicken over rice and garnish with cilantro.
• Enjoy!

GRILLED LIME CHICKEN W/BLACK BEAN SAUCE

Steps:

• Combine lime juice, vegetable oil, red pper, and garlic in a large zip-top heavy-duty plastic bag.
• Add chicken; seal bag, and marinate in refrigerator 8 hours, turning bag occasionally.
• Bring water to a boil in a small saucepan; add bell pepper and onion.
• Cook 30 seconds; drain.
• Plunge into ice water; drain well.
• Set aside.
• In a food processor, add beans, orange juice, balsamic vinegar, salt, pepper, and garlic.
• Process until smooth.
• Pour into a saucepan; cook over medium-low heat until heated.
• Remove chicken from bag and grill over medium-hot coals.
• Cook 8-10 minutes on each side or until chicken is done.
• To serve, divide bean mixture onto each of 4 plates.
• Place chicken breast on top of sauce; top each with 2 tablespoons bell pepper mixture or a fresh tomato salsa.

GRILLED CHICKEN WITH GINGER AND BLACK BEAN SAUCE

Steps:

• Place thighs in a bowl, and add ginger, black bean sauce, sesame oil, and ground black pepper. Stir well until completely coated. Marinate in the refrigerator for 2 hours.
• Grill over medium heat until no longer pink but still juicy, about 20 minutes, turning only once.

GRILLED SPICY LIME CHICKEN WITH BLACK BEAN AND AVOCADO SALAD

Steps:

• Preheat grill.
• Whisk lime juice, cilantro, olive oil, chilies, Adobo sauce, honey, garlic, cumin, 1/2 teaspoon salt, and 1/4 teaspoon pepper together in small bowl.
• Toss chicken with 1/4 cup lime juice mixture in separate large bowl.
• Season with salt and pepper.
• Marinate chicken in refrigerator while grill continues to preheat.
• Toss black beans, scallions, red pepper, and avocado with 1/4 cup lime juice mixture in serving bowl.
• Season with salt and pepper to taste.
• Grill chicken over very hot fire until well browned on both sides and cooked through, 8 to 13 minutes.
• Transfer chicken to serving platter and drizzle with remaining lime juice mixture.
• Serve immediately with black bean and avocado salad.

GRILLED CHICKEN WITH BLACK BEAN SALSA

Steps:

• In a small bowl, whisk the first six ingredients. Pour 2/3 cup marinade into a large resealable plastic bag. Add chicken; seal bag and turn to coat. Refrigerate 1-2 hours. Reserve remaining marinade for basting. In a small bowl, combine salsa ingredients; toss to combine. , Drain chicken, discarding marinade. Grill, covered, over medium heat or broil 4 in. from heat 5-6 minutes on each side or until a thermometer reads 165°, basting occasionally with reserved marinade during the last 4 minutes. Serve with salsa.