Logo

Chicken Breasts Chipotle Grilled with Black Bean Salsa

Print (Ctrl + P)
Kamera Print with pictures
Print without pictures
Tip en venFacebook

Chicken Breasts Chipotle Grilled with Black Bean Salsa

 

Two kinds of chiles - jalapeños and canned chipotles - contribute different styles of heat (fresh and grassy and intensely smoky, respectively) to a mayonnaise coating for grilled chicken. If you have leftover chicken and salsa, combine it with the reserved chipotle-mayo mixture for a Mexican take on chicken salad.

Serves 6

 

#

For the chicken:

1 7-oz. can chipotles in adobo sauce

1 white onion, coarsely chopped

1/2 cup chopped fresh cilantro

1/3 large jalapeño, seeded and chopped (reserve the rest for the salsa)

1/2 cup fresh lime juice (from about 4 limes)

Kosher salt

2 cups mayonnaise; more as needed

6 boneless, skinless chicken breast halves

1 lime, cut into wedges

 

For the salsa:

2 large ripe tomatoes, cut into 1/2-inch dice

2 medium ears corn, husked

1 Tbs. olive oil

1 15.5-oz. can black beans, rinsed and drained

4 scallions, thinly sliced

2/3 large jalapeño, seeded and minced

1/3 cup chopped fresh cilantro, plus a few whole fresh leaves for garnish

1-1/2 Tbs. fresh lime juice

1-1/2 tsp. finely grated lime zest

Kosher salt and freshly ground black pepper

*

 

Coat the chicken

Put half of the chipotles and adobo sauce in a blender.

(Save the rest for another use.)

Add the onion, cilantro, jalapeño, lime juice, and a pinch of salt, and purée.

Transfer to a large bowl, and whisk in the mayonnaise, adding more mayonnaise if too hot.

Reserve 1/2 cup of the mixture for serving.

Add the chicken to the remaining mixture, toss to coat, cover, and refrigerate for 2 to 4hours.

 

Make the salsa

Prepare a medium-high (400°F to 475°F) gas or charcoal grill fire.

Put the tomatoes in a strainer and let the excess liquid drain.

 

Meanwhile, brush the corn with the oil and grill, turning occasionally, until the kernels are  charred in places and crisp-tender, about 8 minutes.

Let cool briefly, and then cut the kernels from the cob.

Transfer the corn to a medium bowl, and gently toss with the tomatoes, beans, scallions, jalapeño, cilantro, lime zest and juice, 3/4 tsp. salt, and 1/2 tsp. pepper.

Garnish the salsa with the cilantro leaves.

 

Grill the chicken and serve

Remove the chicken from the mayonnaise mixture, leaving a light coating on it.

Grill the chicken without moving it until grill marks form, 4 to 6 minutes.

Flip and grill until just cooked through (160°F), another 4 to 6 minutes.

Transfer to a cutting board, and let rest for a few minutes.

Thinly slice the chicken and serve with the salsa, reserved chipotle mayonnaise, and lime wedges.

 

 

Nutrition information (per serving): Calories (kcal): 390, Fat Calories (kcal): 170, Fat (g): 19, Saturated Fat (g): 3.5, Polyunsaturated Fat (g): 9, Monounsaturated Fat (g): 6, Cholesterol (mg): 80, Sodium (mg): 430, Carbohydrates (g): 23, Fiber (g): 5, Sugar (g): 7, Protein (g): 32

 


 

Click on the smiley you want to give this page 
User rating 5.0 (1 votes)
This page has been viewed 241 times - View and write comments below.
• Chicken Tarragon Grilled with Red Leaf and Cabbage SaladMain-dish salads are summer’s answer to the one-bowl weeknight meal. And while this...
• Chicken Breasts Peanut-CrustedThis is delicious with a Burgundy, or a Pinot Noir from Oregon or California
• Chicken Hoisin Stir-FryUsing hoisin sauce makes this stir-fry easy and fast. You can substitute any quick-cooking...
• Baked Plantains with Brown Sugar and RumThese beg to be served with a scoop of vanilla or coconut ice cream on top

Comments

Your email will not be displayed on the site.

Fortæl dine venner om os