Red-Bean Salsa Grilled Chicken Recipe

Name: Red-Bean Salsa Grilled Chicken
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 tablespoons extra-virgin olive oil; 1 large red onion, halved and thinly sliced; 6 large garlic cloves, thinly sliced; Salt and freshly ground pepper, to taste; 6 boneless and skinless chicken breast halves; 1 1/2 teaspoons grated lime peel, divided; 4 tablespoons fresh lime juice, divided; 2 cans (15 1/2 ounces each) small kidney beans or pinto beans, drained and rinsed; 2 cans (14 1/2 ounces each) diced tomatoes (drain one can); 1/2 cup coarsely chopped fresh cilantro; 1 to 2 tablespoons Louisiana-style hot sauce

Servings: persons

3 tablespoons extra-virgin olive oil
1 large red onion, halved and thinly sliced
6 large garlic cloves, thinly sliced
Salt and freshly ground pepper, to taste
6 boneless and skinless chicken breast halves
1 1/2 teaspoons grated lime peel, divided
4 tablespoons fresh lime juice, divided
2 cans (15 1/2 ounces each) small kidney beans or pinto beans, drained and rinsed
2 cans (14 1/2 ounces each) diced tomatoes (drain one can)
1/2 cup coarsely chopped fresh cilantro
1 to 2 tablespoons Louisiana-style hot sauce

1
Heat the oil in a medium skillet over medium heat. Stir in the red onion, garlic, and salt and pepper to taste. Cook until onion is tender, stirring often, about 5 minutes.
2
Put the chicken in a medium bowl. Add 1/2 cup of the cooked onion mixture, 1 teaspoon of the lime peel, 2 tablespoons of the lime juice, and salt and pepper to taste. Toss to mix well. Cover and marinate in refrigerator for at least 30 minutes.
3
Meanwhile make a salsa. Place the remaining cooked onion mixture in a medium serving bowl. Stir in the beans, tomatoes (and the juice from one can of tomatoes), cilantro, and hot sauce to taste, and the remaining 1/2 teaspoon lime peel and 2 tablespoons lime juice. Stir to mix well. Cover and refrigerate salsa until ready to serve.
4
Heat a barbecue grill to medium-hot. Remove the chicken from its marinade; toss leftover marinade. Grill the chicken, turning once, until browned and cooked through (170u00b0F on an instant-read thermometer), about 10 minutes.

882

kcal

Calories

Fat

109

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 3 tablespoons extra-virgin olive oil, 1 large red onion, halved and thinly sliced, 6 large garlic cloves, thinly sliced, Salt and freshly ground pepper, to taste, and more.

Yes, Red-Bean Salsa Grilled Chicken falls under the Meat & Poultry category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Red-Bean Salsa Grilled Chicken

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions