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Grilled Chipotle Chicken Breasts with Black Bean Salsa

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Serves 6

Two kinds of chiles—jalapeños and canned chipotles—contribute different styles of heat (fresh and grassy and intensely smoky, respectively) to a mayonnaise coating for grilled chicken. If you have leftover chicken and salsa, combine it with the reserved chipotle-mayo mixture for a Mexican take on chicken salad.

For the chicken
  • 1 7-oz. can chipotles in adobo sauce
  • 1 white onion, coarsely chopped
  • 1/2 cup chopped fresh cilantro
  • 1/3 large jalapeño, seeded and chopped (reserve the rest for the salsa)
  • 1/2 cup fresh lime juice (from about 4 limes)
  • Kosher salt
  • 2 cups mayonnaise; more as needed
  • 6 boneless, skinless chicken breast halves
  • 1 lime, cut into wedges
For the salsa
  • 2 large ripe tomatoes, cut into 1/2-inch dice
  • 2 medium ears corn, husked
  • 1 Tbs. olive oil
  • 1 15.5-oz. can black beans, rinsed and drained
  • 4 scallions, thinly sliced
  • 2/3 large jalapeño, seeded and minced
  • 1/3 cup chopped fresh cilantro, plus a few whole fresh leaves for garnish
  • 1-1/2 Tbs. fresh lime juice
  • 1-1/2 tsp. finely grated lime zest
  • Kosher salt and freshly ground black pepper
Coat the chicken

Put half of the chipotles and adobo sauce in a blender. (Save the rest for another use.) Add the onion, cilantro, jalapeño, lime juice, and a pinch of salt, and purée. Transfer to a large bowl, and whisk in the mayonnaise, adding more mayonnaise if too hot. Reserve 1/2 cup of the mixture for serving. Add the chicken to the remaining mixture, toss to coat, cover, and refrigerate for 2 to 4hours.

Make the salsa

Prepare a medium-high (400°F to 475°F) gas or charcoal grill fire.

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

Meanwhile, brush the corn with the oil and grill, turning occasionally, until the kernels are  charred in places and crisp-tender, about 8 minutes. Let cool briefly, and then cut the kernels from the cob.

Transfer the corn to a medium bowl, and gently toss with the tomatoes, beans, scallions, jalapeño, cilantro, lime zest and juice, 3/4 tsp. salt, and 1/2 tsp. pepper. Garnish the salsa with the cilantro leaves.

Grill the chicken and serve

Remove the chicken from the mayonnaise mixture, leaving a light coating on it.

Grill the chicken without moving it until grill marks form, 4 to 6 minutes. Flip and grill until just cooked through (160°F), another 4 to 6 minutes. Transfer to a cutting board, and let rest for a few minutes.

Thinly slice the chicken and serve with the salsa, reserved chipotle mayonnaise, and lime wedges.

nutrition information (per serving):
Calories (kcal): 390, Fat Calories (kcal): 170, Fat (g): 19, Saturated Fat (g): 3.5, Polyunsaturated Fat (g): 9, Monounsaturated Fat (g): 6, Cholesterol (mg): 80, Sodium (mg): 430, Carbohydrates (g): 23, Fiber (g): 5, Sugar (g): 7, Protein (g): 32

Photo: Scott Phillips

Outstanding! Easy and delicious! Mayo-coated chicken was juicy, even on the grill and the chipotle added a great kick. My husband loved it! Definitely will become a new staple!

This was absolutely delicious. I made this for several families one evening and it was loved by all. Easy and very good.

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