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Grilled Lime Chicken with Black Bean Sauce

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This recipe for grilled chicken, marinated in lime juice, and served with a cilantro infused black bean sauce comes from my dear friendSteve-Anna, who, by the way, lives in Arizona, andis clearly not afraid of using her grill in the summer desert heat. Steve-Anna hascontributed several recipes to this site, all winners. Making this tonight, I was inspired to pull out the electric grill which hasn't been used in years. We cleaned it, reviewed the instructions, got it all set up, plugged it in, turned it on, and blew out the electricity in half of the house. So much for the outdoor grill. Plan B - the cast-iron grill pan - worked just fine. We used 2 pounds of chicken breasts, instead of the 1 1/2 the recipe calls for, and cooked it for 30 minutes versus 20 in the recipe. The breasts were perfectly done. The black bean sauce is a must for the chicken. I think I may add a little sour cream to it next time. Thanks Steve-Anna, for yet another terrific recipe!

INGREDIENTS

Grilled Chicken Ingredients:
Juice of 4-5 limes
2 tbsp extra virgin olive oil
1/2 cup+ (more to taste) chopped fresh cilantro leaves
1 tsp dried oregano leaves
1/2 tsp coarsely ground black pepper
1/2 tsp kosher salt
1 1/2 lbs boneless, skinless chicken breasts
1 red onion, halved then sliced into 1/4” strips

Black Bean Sauce Ingredients:
1 (15 oz.) can black beans, drained, rinsed
1 quart filtered water
2 bay leaves
2 cloves garlic (minced and crushed - I use a garlic press)
Stems from one bunch of cilantro, chopped into 1/4” bits (approx. 1/2 cup)
Salt and freshly ground pepper to taste

METHOD

1 Combine the lime juice, olive oil, cilantro, oregano, salt and pepper in a glass bowl and mix well. Trim the chicken breasts, then add to the marinade. Cover lightly and marinate, turning the chicken occasionally, for 2 hours at room temp (or overnight in the fridge).

2 Prepare Black Bean Sauce while chicken is marinating. Place beans in a large sauce-pan or soup pan, and add all remaining ingredients. Bring to a boil, then reduce the heat and simmer, uncovered, for about 1 1/2 hours. Add additional water if needed. Remove bay leaves, then transfer the bean mixture to a food processor. Process well, adding water if needed to make desired consistency. (I haven't needed to add any, and I like the sauce moderately thick).

3 Preheat oven to 350° F, and prepare grill (gas or hot coals). Place the red onion slices in the bottom of a shallow, oven-proof dish, then cover with chicken breasts and marinade. Cover the dish loosely with aluminum foil, then bake for 15-20 minutes (only until the chicken is opaque). Remove the chicken breasts and onions to a platter (separate them) and set aside. Save the marinade for grilling.

Optional: If you prefer the onions cooked more, heat a skillet with an additional 1 tbsp of olive oil and cook over medium heat until the onions are very soft. Drain and set aside.

4 Place the chicken breasts on the grill over very hot coals or gas flame, and grill until they are thoroughly cooked but still moist (approximately 2 minutes on each side). Drizzle with remaining marinade while cooking. Remove to platter when grilled.

Serve the grilled chicken with the red onions, drizzle with the black bean sauce. Garnish with sour cream, guacamole, tomatoes or fresh cilantro - or serve with a leafy green side salad - as desired.

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Tortilla Soup

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Spicy Garlic Cashew Chicken

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Savory Chicken Drummettes

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The trick to this tender, succulent roast chicken is the overnight brining. We usually roast chickens breast side down to ensure tender breast meat. But with...

Roasted Chicken with Carrots

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Roast Chicken with Grapes

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Ricotta Stuffed Chicken

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Red Chile Marinated Grilled Chicken

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Orange Marinated Chicken

The trick to quickly prepared meals is just a little foresight and planning. In this case you marinate the chicken pieces overnight, but once you take them o...

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My father found this recipe, by Philadelphia chef Marc Vetri, in the weekend Wall St. Journal and together we gave it a go. Dad's been feeling under the weat...

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My friend Heidi H prepared this grilled chicken dish for me last month when I was visiting her and family in Massachusetts. It was absolutely delicious and I...

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My friend Steve-Anna recently sent me this wonderful recipe for ginger chicken and claimed that it was one of her all time favorites. My father doesn't eat g...

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A Simply Recipes reader, Ms. Annie M, sent us a garlic chicken recipe she found onEpicuriousthat looked so good we couldn't wait to try it. (Annie, by the wa...

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I love visiting friends who are terrific cooks. I'm always learning something new. This delicious recipe comes via Heidi, mother of my three fairy godchildre...

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Inspiration for good food can be found anywhere, even Starbucks, where I had a delicious chicken salad sandwich recently. The key ingredients other than chic...

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My mother and father make the best chicken salad. It's a joint effort; dad assembles all of the ingredients, mom makes the dressing. There are a few things t...

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I've been begging my friendArturoto teach me how to make pozole for months now. The problem is that it is sort of like asking someone to make you "taco night...

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My father's childhood friends Dick and Doris came to visit us last week from Chicago (by train!) and brought the most wonderful gift - a copy of theMarshall ...

Chicken Piccata

Sometimes it amazes me how a simple combination of basic, on-hand ingredients can yield such delightful results. Chicken piccata is nothing more than chicken...

Chicken Peanut Curry

The inspiration for this recipe comes from a West African soup recipe in Nancie McDermott'sThe Curry Book. With a little less broth and a lot more chicken yo...