Grilled Chipotle Chicken Breasts with Grilled Corn and Black Bean Salsa

 

This recipe is from a Fine Cooking Grilling issue.  It is a favorite, and makes a good dinner party menu served Arroz Verde.  There are a lot of ingredients, but the marinade/sauce and salsa can be done ahead.  I have found that the marinade really makes a lot, and think you could add more chicken and not increase the marinade. I like to add avocado to the salsa - because I can!

Serves 6 

 

CHICKEN

 

Ingredients:

·      1 7-oz can chipotles in adobo sauce (you only use ½ of the can -I have also used chipotle paste in a tube)

·      1 white onion, coarsely chopped

·      ½ cup chopped cilantro

·      1/3 large jalapeno, seeded and chopped (reserve the rest for the salsa)

·      ½ cup fresh lime juice from about 4 limes

·      Kosher salt

·      2 cups mayonnaise, more as needed

·      6 boneless, skinless chicken breasts

·      Lime wedges for serving

 

Directions:

·      Put half the chipotles in a blender

·      Add the onion, cilantro, jalapeno, lime juice and a pinch of salt.

·      Puree, transfer to a bowl and whisk in the mayonnaise (add more mayo if the marinade is too spicy).

·      Reserve 1 cup of marinade for serving.

·      Add the chicken to the remaining mixture, toss to coat, cover, and refrigerator for 2 to 4 hours.

·      Remove the chicken from the marinade, leaving a light coating on it.

·      Grill the chicken without moving for 4 to 6 minutes. 

·      Flip and grill until just cooked through (160 degrees) another 4 to 6 minutes.

·      Transfer chicken to a cutting board and let rest for a few minutes.

·      Thinly slice the chicken and serve with the salsa, reserved marinade and lime wedges.

 

SALSA

 

Ingredients:

·      2 large ripe tomatoes, cut into ½ inch dice

·      2 ears of corn, husked

·      1 T. olive oil

·      1 15.5-oz can of black beans, rinsed and drained

·      4 scallions, thinly sliced

·      2/3 jalapeno, seeded and minced

·      1/3 cup chopped cilantro

·      1 ½ t. grated lime zest

·      1 ½ T. fresh lime juice

·      Kosher salt

·      I avocado, diced (optional)

 

Directions:

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

·      Brush the corn with oil and grill over a medium high fire, turning occasionally, until the corn is charred but still crisp tender, about 8 minutes total.

·      Let the corn cool slightly, then cut the kernels from the cob.

·      Toss the corn, tomatoes, black beans, scallions, jalapeno, lime zest and juice, and salt.

·      Gently stir in the avocado if using.