Path: swen.emba.uvm.edu!news.cc.utah.edu!xmission!logbridge.uoregon.edu!feeder.nmix.net!198.59.136.4.MISMATCH!feeder.swcp.com!sloth.swcp.com!llama.swcp.com!not-for-mail From: "Dancer^" Newsgroups: rec.food.recipes Subject: Lime-Grilled Chicken with Black Bean Sauce Followup-To: rec.food.cooking Date: 8 Jan 2000 14:43:11 -0700 Organization: attcanada.net Lines: 30 Sender: recipes@swcp.com Approved: phill@rt66.com Message-ID: <05ae01bf5625$d1afc7c0$14a8c28e@appachee> Reply-To: "Dancer^" NNTP-Posting-Host: llama.swcp.com Xref: swen.emba.uvm.edu rec.food.recipes:38738 Lime-Grilled Chicken with Black Bean Sauce 3 tablespoons fresh lime juice 1/4 teaspoon red pepper 4 cloves garlic, crushed 4 (4 oz) boneless, skinless chicken breast halves 1/2 cup diced red bell pepper 1 tablespoon chopped red onion 1 cup drained can black beans 1/2 cup unsweetened orange juice 2 tablespoons balsamic vinegar 1/4 teaspoon salt 1/8 teaspoon ground black pepper 2 cloves garlic, crushed Fresh cilantro sprigs Combine the first 4 ingredients in a large zip-top plastic bag. Add chicken, seal bag, and marinate in refrigerator 8 hours, turning occasionally. In a food processor, add the red peppers and the next 7 ingredients. Process until smooth. Pour into a saucepan, cook until tender. Remove chicken from the bag, reserving marinade. Coat the grill rack with cooking spray; place on grill over medium hot coals. Place chicken on rack, cook 10 minutes each side or until chicken is done, basting occasionally with reserved marinade. Serve the chicken with a 1/4 cup of the bean sauce on top, garnish with cilantro sprigs. -- ~~Rec.food.recipes is moderated; only recipes and recipe requests are accepted for posting. Please read the FAQ posted weekly Recipes/requests go to recipes@rt66.com; questions/comments to tfdpress@acpub.duke.edu. Please allow several days for your submission to appear.