CONNECT facebook twitter pintrest instagram e-newsletter

Grilled Yucatan Chicken with Black Bean Sauce

From Our Kitchen


2 whole boneless, skinless, chicken breasts, split
½ lb. dried black beans (soaked in water for 2 hours)
2 - 2½ qt. chicken stock (or water)
1 small yellow onion, chopped
1 roasted red bell pepper
1½ Tbsp. garlic, chopped
1 pint grape tomatoes, halved
1 yellow bell pepper, diced
½ bunch green onions, chopped
2 Tbsp. cilantro, chopped
1½ Tbsp. lime juice
1½ Tbsp. ground cumin
1 ½ Tbsp. paprika
1 tsp. chili powder
2 Tbsp. olive oil
salt and pepper


Combine chicken, ½ Tbsp. garlic, 1 Tbsp. olive oil, 1 Tbsp. lime juice, ½ tablespoon cumin, all of the paprika, 1 Tbsp. cilantro, and a pinch of black pepper. Let marinate at least 2 hours or as much as overnight.

Drain beans. Add remaining oil to pot over medium-high heat. Add yellow onion and brown about 5 minutes. Add garlic, cumin, chili powder, half of the tomatoes, roasted red peppers and beans. Cook for 1 minute, Add stock (or water) and bring to a boil. Reduce heat to a simmer. Cook until beans are soft and breaking apart, between 1 to 1 ½ hours.

When beans are done, puree until smooth and season with salt and pepper. Mix remaining tomatoes, yellow pepper, green onion, cilantro, lime juice. Season with salt and pepper. Sprinkle chicken with salt and pepper. Grill.

Spoon sauce on a plate. Slice chicken and put on top of sauce. Spoon salsa on top. Serve.

Serves 4