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Ingredients
1 to 1-1/2 pounds boneless, skinless chicken breasts
For the Adobo Marinade
3 cloves garlic, minced
1 teaspoon ground cumin
1/2 teaspoon dried oregano
1/2 cup fresh lime juice
Salt
Freshly ground black pepper to taste
For the Salsa
1-1/2 cups cooked black beans, rinsed and drained
1 ripe mango, peeled, seeded, and diced
1/4 cup chopped red onion
1/4 cup chopped fresh cilantro, mint, or basil
1/2 scotch bonnet chili, seeded and minced (optional)
Salt, to taste
3 tablespoons lime juice, or to taste
1 tablespoon extra-virgin olive oil (optional)
2 to 3 teaspoons brown sugar
Instructions
1. Wash and dry the chicken breasts and trim off any fat. Combine the ingredients for the marinade in a blender and puree until smooth. Correct the seasoning, adding salt and pepper to taste. The mixture should be highly seasoned. Combine the chicken and marinade in a non-reactive bowl and stir to mix. Cover the bowl with plastic wrap and marinate the chicken for 1 to 2 hours, turning occasionally.
2. Combine the ingredients for the salsa in a mixing bowl and toss to mix. Correct the seasoning, adding salt, lime juice, or sugar to taste. The salsa should be highly seasoned. It tastes best made shortly before serving. You can certainly have all the ingredients ready ahead of time and mix them at the last minute.
3. Preheat the barbecue grill or broiler to high. Drain the chicken breasts and blot dry, reserving a little marinade. Grill the breasts until cooked, about 2 minutes per side, basting with the marinade. Transfer the breasts to a cutting board and thinly slice across the grain.
4. Mound the salsa onto plates or a platter. Arrange the chicken slices on and around the salsa and serve at once. For convenience in serving, you can also grill the chicken ahead of time and serve at room temperature.