Grilled Lime Chicken with Black Bean Sauce

Ingredients

• 6 Tbsp lime juice
• 2 Tbsp extra virgin olive oil
• 1/2 cup+ chopped fresh cilantro
• 1 teaspoon dried oregano
• 1/2 teaspoon freshly ground black pepper
• 1/2 teaspoon kosher salt
• 1 1/2 lbs boneless, skinless chicken breasts, thin cutlets
• 1/2 cup chopped red onion
• 2 Tbsp seasoned rice vinegar
• Sliced avocados, sour cream, cilantro
• 1 Tbsp olive oil
• 2 cloves garlic, crushed and minced
• 1 can black beans
• 1 3/4 cups water
• 1 bay leaves
• 1/2 cup chopped cilantro, including stems, loosely packed
• 1/2 teaspoon dried oregano
• 1/4 teaspoon freshly ground black pepper
• 1/4 teaspoon Kosher salt, or more to taste

Directions

1. Combine the lime juice, olive oil, cilantro, oregano, salt and pepper in a glass bowl, stirring until everything is well mixed. If your chicken breasts are not already thin cutlets, slice them in half horizontally so they are no thicker than 3/4-inch at the widest point. Trim away any extra fat, add the chicken to the marinade, cover the bowl with plastic wrap, and refrigerate for 2 hours.
2. Put 1/2 cup chopped red onion in a small bowl. Add a couple tablespoons of rice wine vinegar, then pour in just enough water to cover the onion. Refrigerate it until you are ready to use it as a garnish.
3. Before starting the sauce, taste the liquid from the canned beans. If it has good flavor, keep it; if it does not, drain and rinse the beans. Warm 1 Tbsp of olive oil in a saucepan over medium heat. Once the oil is hot, stir in the chopped red onions and cook for 5 minutes, until they look translucent. Add the minced garlic and cook for a minute more.
4. Add the beans to the pot, along with the can liquid if you are using it; if not, use water in its place. Fill the empty can with water and pour that in too, which should be about 1 3/4 cups of water. Stir in the bay leaf, chopped cilantro, oregano, black pepper, and salt. Turn up the heat until the mixture boils, then lower it so the sauce stays at a gentle simmer.
5. Cook the sauce uncovered for 10 to 15 minutes. Take it off the heat and let it rest for a few minutes.
6. Take out the bay leaf. Blend the sauce in a blender, or with an immersion blender, until it is mostly smooth. If using a blender with hot liquid, fill it only a third of the way and keep a firm hand on the lid while blending.
7. Set up your grill for direct heat at medium-high. Lay the chicken breasts on the grill and cook them until just cooked through, about 1 1/2 to 2 minutes per side. Transfer the grilled chicken to a platter.
8. Serve the grilled chicken with the black bean sauce. Top it with the strained red onions, and garnish with sour cream, guacamole, tomatoes or fresh cilantro.