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Grilled Chipotle Chicken Breasts with Black Bean Salsa

Scott Phillips

Servings: 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

Nutritional Information

  • 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


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.


Rate or Review

Reviews (4 reviews)

  • presbyter | 07/22/2019

    Made this recipe for a party of six and everyone loved it and asked for the recipe. I wrapped the corn in heavy foil and brushed them with oil and a bit of butter then prickled on some dried chipotle powder and lime zest and it was delicious.

  • MooseMom | 08/01/2018

    Amazing and easy. Incredible flavor. Lots of marinade. Save a little more than half for serving and anything else you can think of. I put it on eggs this moving and it was divine. Definitely a keeper.

  • Aisleleven | 02/10/2017

    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!

  • Krispie | 08/15/2016

    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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