Lime-Grilled Chicken with Black Bean Sauce

Chef Thomas


  • 3 tablespoons fresh lime juice
  • 1/4 teaspoon red pepper
  • 4 cloves garlic crushed
  • 4 4 oz. boneless, skinless chicken breasts
  • 1/2 cup diced red bell pepper
  • 1 tablespoon chopped red onion
  • 1 cup drained can black beans
  • 1/2 cup unsweetened orange juice
  • 2 tablespoons balsamic vinegar
  • 1/4 teaspoon salt
  • 1/8 teaspoon ground black pepper
  • 2 cloves garlic crushed
  • Fresh cilantro sprigs


  • Combine the first four ingredients in a large zip-top plastic bag.
  • Add chicken, seal bag, and marinate in refrigerator eight hours, turning occasionally.
  • In a food processor, add the red peppers and the next seven ingredients. Process until smooth. Pour into a saucepan, cook until tender.
  • Remove chicken from the bag, reserving marinade.
  • Coat the grill rack with cooking spray; place on grill over medium hot coals.
  • Place chicken on rack, cook ten minutes each side or until chicken is done, basting occasionally with reserved marinade.
  • Serve the chicken with a 1/4 cup of the bean sauce on top, garnish with cilantro sprigs.