Tequila Lime Grilled Chicken Over Black Beans

1. 1

   Combine the tequila, lime juice, orange juice, chili powder, jalapeno, garlic, salt and pepper in a bowl or zippered plastic bag. Mix well; add the chicken breasts to the container. Cover and refrigerate overnight, or at least 8 hours.

2. 2

   When you are ready to cook the chicken, heat a grill to medium-high heat. Oil the grates to prevent the meat from sticking. Once the grill is heated, cook the chicken until nicely browned and cooked through, about 15-20 minutes. (Alternatively, you can sear the chicken in a grill pan and then bake in a 350 degree F oven for about 10 minutes or until cooked through. This is my preferred method for cooking chicken when I don't feel like firing up the grill, or the weather is bad.) Allow the chicken to rest for 5 minutes before serving.

3. 3

   While the chicken is cooking, prepare the beans. Heat the olive oil in a saucepan over medium-high heat. Add the onions and saute until translucent, about 5-7 minutes. Add the garlic and jalapeno to the pan and saute for 1 minute more. Add the black beans to the pan and cook for a few minutes until warmed through. Pour in the chicken broth and bring to a simmer. Season with cumin, fajita seasoning, and cayenne pepper to taste. Adjust salt and pepper as needed. Allow the mixture to simmer until most of the liquid has reduced. Stir in the hot sauce and frozen corn, and cook 2-3 minutes more. Divide the bean mixture between two serving plates and top with grilled chicken. Garnish with lime wedges, if desired.

* Per serving · 4 servings · Values may vary.