Cuban Lime Marinated Chicken with Mango and Black Bean Salsa


If you aren't a lime fan, use lemons or oranges instead--Barb L.

Serves: 4


For the Mango and Black Bean Salsa:

1 can (15 ½ oz) black beans, rinsed and drained

1 ripe mango, peeled and finely chopped (I prefer the smaller, yellow adolfo mangos and use 2)

3 Tbsp red or sweet onion, chopped

1 ½ Tbsp fresh lime juice (you'll need more for the chicken. Zest the lime first, before squeezing)

1 ½ Tbsp Flying Olive Persian Lime Extra Virgin Olive Oil or Blood Orange or Lemon EVOO,

2 Tbsp chopped fresh cilantro (you'll need more for the chicken)

½ jalapeno chili pepper, finely chopped, optional (use gloves and don't touch your eyes!)

For the Lime Marinated Chicken:

4 boneless, skinless chicken breast halves

2 tsp grated lime peel

2 Tbsp fresh lime juice

1 Tbsp Flying Olive Persian Lime Extra Virgin Olive Oil

½ tsp salt

¼ tsp freshly ground black pepper

2 Tbsp chopped cilantro for garnish, if desired


Heat the grill or broiler while you make the salsa. If you are using the broiler, line a pan with aluminum foil and place a rack on the pan. Brush the grates of the grill or the rack with a little EVOO.

For the Salsa: In a medium bowl, stir together the beans, mango, onion, lime juice, cilantro, and jalapeno. Cover and refrigerate while preparing the chicken.

For the Chicken: In a small dish, combine the lime zest, lime juice, Flying Olive Persian Lime Extra Virgin Olive Oil, salt and pepper. Rub the mixture into the chicken.Place the chicken in a shallow dish or zip-lock bag. Let marinate 15-30 minutes.

Place the chicken on the grill rack or broiler pan. Cook 4 from the heat, turning once until the chicken is no longer pink, about 10-12 minutes. An instant read thermometer should read 165 degrees F when done. Place on a platter and serve with the salsa.

Submitted by Barb L.