Red-Bean Salsa Grilled Chicken |
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Prep Time: 20 Minutes Cook Time: 20 Minutes |
Ready In: 40 Minutes Servings: 6 |
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It’s a great make-ahead, well-seasoned entrée. Make the salsa and marinate the chicken tonight. Tomorrow just grill the chicken, and top with an easy homemade, nutritious salsa. Ingredients:
3 tablespoons extra virgin olive oil |
1 large red onion, halved and thinly sliced |
6 large garlic cloves, thinly sliced |
salt & freshly ground black pepper, to taste |
6 boneless skinless chicken breast halves |
1 1/2 teaspoons lime zest, divided |
4 tablespoons fresh lime juice, divided |
2 (15 1/2 ounce) cans small kidney beans or 2 (15 1/2 ounce) cans pinto beans, drained and rinsed |
2 (14 1/2 ounce) cans diced tomatoes (drain one can) |
1/2 cup coarsely chopped fresh cilantro |
1 -2 tablespoon louisiana hot sauce |
Directions:
1. Heat the oil in a medium skillet over medium heat. Stir in the red onion, garlic, and salt and pepper to taste. Cook until onion is tender, stirring often, about 5 minutes.
2. Put the chicken in a medium bowl. Add 1/2 cup of the cooked onion mixture, 1 teaspoon of the lime peel, 2 tablespoons of the lime juice, and salt and pepper to taste. Toss to mix well. Cover and marinate in refrigerator for at least 30 minutes.
3. Meanwhile make a salsa. Place the remaining cooked onion mixture in a medium serving bowl. Stir in the beans, tomatoes (and the juice from one can of tomatoes), cilantro, and hot sauce to taste, and the remaining 1/2 teaspoon lime peel and 2 tablespoons lime juice. Stir to mix well. Cover and refrigerate salsa until ready to serve.
4. Heat a barbecue grill to medium-hot. Remove the chicken from its marinade; toss leftover marinade. Grill the chicken, turning once, until browned and cooked through (170°F on an instant-read thermometer), about 10 minutes.
5. Serve the grilled chicken topped with the salsa.
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