Grilled Cuban Chicken With Black Bean And Mango Salsa Recipes

GRILLED CUBAN MOJO CHICKEN WITH MANGO SALSA

Grilled Cuban Mojo Chicken with Mango Salsa image

Spice up your menu with this Grilled Cuban Mojo Chicken! Chicken breasts quickly marinate in a garlicky citrus marinade before being grilled to perfection. Topped with a simple mango salsa and served with rice and cuban style black beans for the ultimate dinner. Serves 2 to 4 in about 45 minutes.

Provided by Laurie McNamara

Time 32m

Number Of Ingredients 16

Ingredients

1 tablespoon olive oil
4 cloves peeled fresh garlic (grated)
1 medium orange (zested (or about 2 teaspoons to 1 tablespoon))
1/2 cup freshly squeezed orange juice ((about 2 to 3 oranges))
1 lime (zested (about a teaspoon))
1/4 cup lime juice (about 2 limes)
juice of 1/2 a lemon (about 2 tablespoons)
1 teaspoon ground cumin
3/4 teaspoon dried oregano
3/4 teaspoon paprika
1½ pounds boneless skinless chicken breasts (about 4, butterflied or pounded flat)
2 ripe mangos (diced)
1/4 cup red onion (finely diced )
1 cherry hot pepper (seeded and diced small (jalapeno, fresno or your favorite spicy or mild chile may be substituted))
2 tablespoons cilantro leaves (minced)
kosher salt (to taste)

Steps:

Measure and add the olive oil, garlic, citrus zest and juice and spices in a bowl, whisking well to combine. Add in the chicken and toss to coat. Marinate for not longer than 25 to 30 minutes.
Meanwhile preheat your grill to 400and prepare the salsa.
Grill the chicken until no longer pink. Depending on if you're using a grill pan or an outdoor grill will depend on how long. I would preheat your outdoor gill to 400 to 450° and if you're using a grill pan, preheat to medium to medium-high. Allow the chicken to rest for about 5 minutes before serving.
In a medium bowl combine the mango, onion, hot pepper and cilantro. Season with a few small pinches of kosher salt before tossing to combine.
Top chicken with salsa and enjoy!

Nutrition Facts : ServingSize 1 serving, Calories 335 kcal, Carbohydrate 27 g, Protein 38 g, Fat 9 g, SaturatedFat 2 g, Cholesterol 109 mg, Sodium 266 mg, Fiber 4 g, Sugar 21 g, TransFat 1 g, UnsaturatedFat 5 g

GRILLED CHICKEN WITH BLACK BEAN SALSA

Grilled Chicken with Black Bean Salsa image

Black bean salsa with mango gives this dish a Mexican taste without too much heat. I like to slice the chicken and serve it over a long grain and wild rice mix. -Terri Clouse, Connoquenessing, Pennsylvania

Provided by Taste of Home

Categories Dinner

Time 25m

Yield 5 servings.

Number Of Ingredients 15

Ingredients

1 cup lime juice
2 tablespoons olive oil
2 teaspoons ground cumin
1 teaspoon salt
1 teaspoon dried oregano
1/2 teaspoon pepper
5 boneless skinless chicken breast halves (4 ounces each)
BLACK BEAN SALSA:
1 can (15 ounces) black beans, rinsed and drained
1 mango, peeled and cubed
1/4 cup minced fresh cilantro
3 tablespoons lime juice
1 tablespoon olive oil
2 teaspoons brown sugar
1 teaspoon minced jalapeno pepper

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.

Nutrition Facts : Calories 266 calories, Fat 7g fat (1g saturated fat), Cholesterol 63mg cholesterol, Sodium 339mg sodium, Carbohydrate 23g carbohydrate (9g sugars, Fiber 4g fiber), Protein 27g protein. Diabetic Exchanges

GRILLED CUBAN CHICKEN WITH BLACK BEAN AND MANGO SALSA RECIPE - (5/5)

Grilled Cuban Chicken with Black Bean and Mango Salsa Recipe - (5/5) image

Provided by á-5525

Number Of Ingredients 13

Ingredients

1/2 cup orange juice
1/4 cup cilantro, fresh, chopped
3 tablespoons fresh lime juice
2 teaspoons olive oil
2 teaspoons minced garlic
1 teaspoon ground cumin
3/4 teaspoon salt, or to taste
1/2 teaspoon black pepper, freshly ground
1 1/4 pound uncooked boneless, skinless chicken breast, four 5-ounce pieces
1 cup canned black beans, rinsed and drained
1 cup fresh mango, cubed
2 tablespoons red onion, chopped
2 sprays non-stick cooking spray

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

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