The Perfect Festive Party Dish: Lime-Grilled Chicken With Cuban Salsa

I love this recipe — Lime-Grilled Chicken With Cuban Salsa — because it's festive to serve to company, and just as perfect when you make it for your family as a special treat. It's light and a little spicy — ideal for the summer, when you can throw the chicken on the grill, or the fall, when a broiler is the way to go.

If you like, turn up the heat with more jalapeno! If you want to tone it down, use less (make sure you remove the seeds, too, which are extra spicy!). Allow a little extra time to let the chicken marinate before cooking — 15 minutes will do it. You can also marinate the chicken in a resealable plastic bag overnight in the fridge (just bring it back to room temperature before using) and make the salsa the night before. You'll have practically nothing to do to finish dinner but cook the chicken, set the table, make some brown rice, and put together a spinach salad.

Lime-Grilled Chicken With Cuban Salsa

Ingredients

For the salsa:
7 ounces black beans (half a 15-ounce can)
1 ripe mango, finely diced
3 tablespoons chopped red onion
3 tablespoons lime juice
2 tablespoons fresh cilantro, chopped
1/2 jalapeno pepper, finely diced (optional)

For the chicken:
4 boneless, skinless chicken breast halves
2 teaspoons grated lime peel
2 tablespoons fresh lime juice
2 teaspoons canola oil
1/2 teaspoon salt
1/4 teeaspoon freshly ground black pepper

Preparation

To make the salsa:
In a medium bowl, stir together the beans, mango, onion, lime juice, cilantro, and jalapeno.

To make the chicken:
Place the chicken in a shallow dish. Add the lime peel, lime juice, oil, salt, and pepper and rub the mixture into the chicken. Cover and let stand for 15 minutes.

Meanwhile, preheat your grill or broiler. If using a broiler, coat the broiler pan with cooking spray. Place the chicken on the grill rack or broiler pan and cook 4 inches from the heat, turning once, until the chicken is no long pink in the thickest part, 10 to 12 minutes.

Serve the chicken with the salsa; if desired, slice the chicken into strips before serving.

Makes 4 servings.

Per serving: 290 calories, 22g carbohydrates, 37g protein, 5g total fat, 80mg cholesterol, 5g dietary fiber, 620mg sodium