Grilled Lime Chicken with Black Bean Sauce

Directions

Combine the lime juice, olive oil, cilantro, oregano, salt and pepper in a glass bowl and mix well. If the chicken breasts are not already thin cutlets, make them so by cutting them in half horizontally. They should be no more than 3/4-inch thick at their thickest point. Trim the chicken breasts of excess fat, then add them to the marinade. Cover with plastic wrap and chill in the refrigerator for 2 hours.

Place 1/2 cup chopped red onion in a small bowl and add a couple tablespoons of rice wine vinegar, and enough water to just cover the onions. Chill until dish is ready for garnish.

First, taste the liquid in the canned beans. If it tastes good, use it, if not, drain the can, and rinse the beans. Heat 1 Tbsp of olive oil in a saucepan on medium heat. When hot, add the chopped red onions and cook for 5 minutes, until translucent. Add the minced garlic and cook a minute more.

Add the beans to pot, including the can liquid if using . Fill up the empty can with water and add that to the pot as well . Add the bay leaf, chopped cilantro, oregano, black pepper, and salt. Increase the heat to bring to a boil, then reduce heat to maintain a low simmer. Simmer uncovered for 10 to 15 minutes. Remove from heat and let sit for a few minutes.

Remove the bay leaf. Pulse in a blender until somewhat smooth. . Remove to platter when grilled. Serve the grilled chicken with the black bean sauce. Sprinkle with the strained red onions, and garnish with sour cream, guacamole, tomatoes or fresh cilantro.