Grilled Spicy Lime Chicken with Black Bean Salad

Tonight, I cooked dinner. I loved this recipe. It was easy, healthy, and yummy! The only thing I did different was to double the lime mixture so I would have more to marinate the chicken with and more for the salad. Just a warning to those who don't like spice, it can get a little warm. But you can adjust how many chilies and adobo sauce you put in.

Enjoy!

U_U_U_U_U_U_U_U_U_U_U_U_U_U_U_U_U

Grilled Spicy Lime Chicken with Black Bean Salad

Adapted from “Cook’s Country”

Serves 4

• 1/3 CUP LIME JUICE
• 1/2 CUP CHOPPED FRESH CILANTRO
• 1/4 CUP OLIVE OIL
• 2 CHIPOTLE CHILES, ROUGHLY CHOPPED, PLUS 2 TABLESPOONS ADOBO SAUCE
• 1 TABLESPOON HONEY
• 3 MEDIUM GARLIC CLOVES, MINCED
• 2 TEASPOONS GROUND CUMIN
• SALT AND PEPPER
• 8 BONELESS, SKINLESS CHICKEN THIGHS OR BREASTS
• 2 (16-OUNCE) CANS BLACK BEANS, DRAINED AND RINSED
• 1/2 CUP CHOPPED SCALLIONS (OR RED ONION)
• 1 RED BELL PEPPER, SLICED THIN
• 1 RIPE AVOCADO, SLICED THIN (OPTIONAL)
• LIME WEDGES FOR SERVING

1. Light grill, or heat grill pan to medium. Whisk lime juice, cilantro, oil, chiles and sauce, honey, garlic, cumin, 1/2 teaspoon salt, and 1/4 teaspoon pepper together in small bowl.
2. Toss chicken with 1/4 cup lime juice mixture in separate large bowl. Season with salt and pepper. Marinate chicken in refrigerator while grill (or grill pan) continues to preheat.
3. For the Black Bean Salad: Toss beans, scallions, red pepper, and avocado with 1/4 cup lime juice mixture in serving bowl. Season with salt and pepper to taste.
4. Grill chicken over very hot fire (or in grill pan) 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 salad.

marinating the chicken

a funny looking bell pepper