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Grilled Chipotle Chicken Breasts with Black Bean Salsa

By on April 11, 2017

Two kinds of chiles—jalapeños and canned chipotles—contribute different styles of heat (fresh and grassy and intensely smoky, respectively) to a mayonnaise coating for grilled chicken. If you have leftover chicken and salsa, combine it with the reserved chipotle-mayo mixture for a Mexican take on chicken salad.

For the chicken

1 7-oz. can chipotles in adobo sauce
1 white onion, coarsely chopped
1/2 cup chopped fresh cilantro
1/3 large jalapeño, seeded and chopped (reserve the rest for the salsa)
1/2 cup fresh lime juice (from about 4 limes)
Kosher salt
2 cups mayonnaise; more as needed
6 boneless, skinless chicken breast halves
1 lime, cut into wedges
For the salsa

2 large ripe tomatoes, cut into 1/2-inch dice
2 medium ears corn, husked
1 Tbs. olive oil
1 15.5-oz. can black beans, rinsed and drained
4 scallions, thinly sliced
2/3 large jalapeño, seeded and minced
1/3 cup chopped fresh cilantro, plus a few whole fresh leaves for garnish
1-1/2 Tbs. fresh lime juice
1-1/2 tsp. finely grated lime zest
Kosher salt and freshly ground black pepper
Coat the chicken
Put half of the chipotles and adobo sauce in a blender. (Save the rest for another use.) Add the onion, cilantro, jalapeño, lime juice, and a pinch of salt, and purée. Transfer to a large bowl, and whisk in the mayonnaise, adding more mayonnaise if too hot. Reserve 1/2 cup of the mixture for serving. Add the chicken to the remaining mixture, toss to coat, cover, and refrigerate for 2 to 4hours.

Make the salsa
Prepare a medium-high (400°F to 475°F) gas or charcoal grill fire.

Put the tomatoes in a strainer and let the excess liquid drain.

Meanwhile, brush the corn with the oil and grill, turning occasionally, until the kernels are charred in places and crisp-tender, about 8 minutes. Let cool briefly, and then cut the kernels from the cob.

Transfer the corn to a medium bowl, and gently toss with the tomatoes, beans, scallions, jalapeño, cilantro, lime zest and juice, 3/4 tsp. salt, and 1/2 tsp. pepper. Garnish the salsa with the cilantro leaves.

Grill the chicken and serve
Remove the chicken from the mayonnaise mixture, leaving a light coating on it.

Grill the chicken without moving it until grill marks form, 4 to 6 minutes. Flip and grill until just cooked through (160°F), another 4 to 6 minutes. Transfer to a cutting board, and let rest for a few minutes.

Thinly slice the chicken and serve with the salsa, reserved chipotle mayonnaise, and lime wedges.

nutrition information (per serving):
Calories (kcal): 390, Fat Calories (kcal): 170, Fat (g): 19, Saturated Fat (g): 3.5, Polyunsaturated Fat (g): 9, Monounsaturated Fat (g): 6, Cholesterol (mg): 80, Sodium (mg): 430, Carbohydrates (g): 23, Fiber (g): 5, Sugar (g): 7, Protein (g): 32

Found in: Uncategorized


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