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	Caribbean Jerk Chicken with Black Bean Salsa

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Home > Recipes > View Recipe

CARIBBEAN JERK CHICKEN WITH BLACK BEAN SALSA

Prep Time: 15 minutes

Marinate Time: 30 minutes

Cook Time: 16 minutes

Makes: 4 servings.

Ingredients

4 boneless skinless chicken breast halves (about 1 1/4 pounds)

3/4 cup Lawry's® Caribbean Jerk Marinade With Papaya Juice, divided

1 can (15 ounces) black beans, rinsed and drained

1 cup chopped peeled ripe mango or peach

1/4 cup chopped red bell pepper

2 tablespoons chopped fresh cilantro

Directions

1. Place chicken in large resealable plastic bag or glass dish. Add 1/2 cup of the marinade; turn to coat well. Refrigerate 30 minutes or longer for extra flavor.

2. Meanwhile, for the Black Bean Salsa, mix beans, mango, bell pepper, cilantro and remaining 1/4 cup marinade in medium bowl. Set aside. Remove chicken from marinade. Discard any remaining marinade.

3. Grill over medium-high heat 6 to 8 minutes per side or until chicken is cooked through. Serve chicken with Black Bean Salsa.

Test Kitchen Tip: Serve leftover sliced grilled chicken and black bean salsa over mixed greens.

Nutrition Information per serving

Calories 329, Fat 5g, Protein 38g, Carbohydrates 33g, Cholesterol 91mg, Sodium 1134mg, Fiber 5g

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	Tip: To get more life (and flavor) from your dried spices, store them in airtight containers and keep them away from heat sources and direct sunlight.