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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Grilled Cuban Chicken with Black Bean and Mango Salsa Recipe

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This recipe for Grilled Cuban Chicken with Black Bean and Mango Salsa is from The Great Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
½ cup(s) orange juice
¼ cup(s) cilantro, fresh, chopped
3 Tbsp fresh lime juice
2 tsp olive oil
2 tsp minced garlic
1 tsp ground cumin
¾ tsp table salt, or to taste
½ tsp black pepper, freshly ground
1 ¼ pound(s) uncooked boneless, skinless chicken breast, four 5-oz pieces
1 cup(s) canned black beans, rinsed and drained
1 cup(s) mango(es), fresh, cubed
2 Tbsp red onion(s), chopped
2 spray(s) cooking spray
Directions:
Directions:
In a small bowl, combine orange juice, cilantro, lime juice, oil, garlic, cumin, salt and pepper; remove ½ 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.

 

 

 

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