Grilled Cuban Chicken With Black Bean And Mango Salsa Recipes

Steps:

• In a small bowl, combine orange juice, cilantro, lime juice, oil, garlic, cumin, salt and pepper; remove 1/2 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 gill 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 salso over chicken; pour any liquid left in botom of bowl over top. Yields 1 piece of chicken and about 1/2 cup of salsa per serving

Steps:

• In a small bowl, whisk the first six ingredients. Pour 2/3 cup marinade into a large resealable plastic bag. Add chicken; seal bag and turn to coat. Refrigerate 1-2 hours. Reserve remaining marinade for basting. In a small bowl, combine salsa ingredients; toss to combine. , Drain chicken, discarding marinade. Grill, covered, over medium heat or broil 4 in. from heat 5-6 minutes on each side or until a thermometer reads 165°, basting occasionally with reserved marinade during the last 4 minutes. Serve with salsa.

Steps:

• Mix mango, green bell pepper, yellow bell pepper, tomatoes, corn, black beans, apple cider vinegar, cilantro, jalapeno pepper, lime zest, lime juice, red onion, sugar, and salt together in a bowl.

Steps:

• For salsa, in a large bowl, combine the first eight ingredients; refrigerate until serving. Combine the brown sugar, pepper sauce, garlic powder, salt and pepper; rub over both sides of chicken. , Moisten a paper towel with cooking oil; using long-handled tongs, lightly coat the grill rack. Grill chicken, covered, over medium heat or broil 4 in. from the heat for 4-7 minutes on each side or until a thermometer reads 170°. Serve with salsa.