Receta Grilled Mojito Chicken with Fresh Black Bean Salsa
I was never a big fan of cilantro until about 2 years ago. The smell of it used to make me choke and it tasted like soap to me. I read somewhere that you have to have a bitter taste perception gene to like cilantro.
There is actually a website for people that hate cilantro!
I have neighbors and friends from Costa Rica and enjoyed their food at parties and BBQ's and I guess I've acquired a taste for it now. No latin dish with be authentic or taste the same without it. We took a trip to Costa Rica a few years ago. It's a beautiful country.
The hacienda where we stayed
Here is the Marinade:
- 1 lime, zested and juiced
- 1/4 cup olive oil
- 2 Tbs. Apple Cider Vinegar
- 1/4 cup finely chopped mint
- 1 garlic clove, minced
- 1/2 tsp. ground cumin
- 1/2 tsp. chili powder
- 1/2 tsp. onion powder
- 1/2 tsp. paprika
- Combine all ingredients and marinate 2 lbs. thinly sliced chicken breasts. Marinate for at least one hour.
- Costa Rican Transportation
- While chicken is marinating, prepare the Black Bean Salsa.
- 2 cups chopped tomatoes
- 1/4 cup chopped red onion
- 2 Tbs. chopped fresh cilantro
- 1 clove garlic, minced
- 1 to 2 Tbs. chopped, fresh jalapeno
- 1 Tbs. olive oil
- 1 Tbs. fresh lime juice
- 1 Tbs. red wine vinegar
- 1 15-oz. can Black Beans, drained and rinsed
- Salt and Pepper to taste
Mix all the above ingredients in a medium size bowl and refrigerate until ready to use.
My outside grill is still covered with snow, so I took out my handy, dandy GF grill. I actually think it did a better job. The chicken was juicy and I saved the drippings that were in the drip tray to pour over the chicken. Serve with tortilla chips or soft flour tortillas.
Original Post was in February.