Grilled Spicy Lime Chicken w/ Black Bean Salad

This is the third write up from America's Test Kitchen-The Best Simple Recipes

 We went to a BBQ at the Jones house yesterday. There is something about their house that is so comfortable and you really feel at home. We chatted in their backyard under a gazebo for a while munching on a veggie platter and shrimp cocktail while sipping on beer,wine and iced water. It was a perfect Sunday afternoon.

 Their kids just got a kitten so they were inside playing with him. We had some amazing music on. Mr. Jones has multiple record players and loves music (I think in the same way that I love food.) At one point we had the Gypsy Kings blasting it made the whole BBQ a bit more lively and smiles came across everyone face as the music got faster and louder. I decided right then I'm going to buy their CD asap! It did take Mr. Jones almost an hour to get the grill up and running, partly because the final game of the World Cup was on, and I think partly because we had good beer! Finally the coals were white and ready to cook. The chicken was marinated for about 2 hours in a plastic zip top baggie. It sizzled as it hit the grill, and gave off such an aroma of fresh herbs, garlic, and cilantro. This is by far one of my favorite recipes in the book!

What you need:
1/2 cup chopped fresh cilantro
1/3 cup lime juice from 3 limes
1/4 cup olive oil
1 1/2 TBSP minced canned chipotle in adobo
1 TBSP honey
3 medium garlic cloves, minced
2 tsp ground cumin
salt + fresh ground pepper
8 boneless skinless chicken thighs or 4 boneless skinless breasts (1 1/2 lbs)
2 (16 oz) cans black beans, drained + rinsed
3 scallions, chopped
1 red bell pepper, seeded and sliced thin
1 ripe avocado, pitted skinned, and cut into chunks


**i used chicken breasts and 2 avocados**

what to do:

• whisk cilantro, lime juice, oil, chipotle, honey garlic, cumin, 1/2 tsp salt, and 1/4 tsp pepper together in a bowl.
• Toss chicken with 1/4 cup of the lime juice mixture in a plastic zip top bag. Season with salt and pepper. Marinate for 15 minutes minimum, but NOT longer than 2 hours or the acid from the lime juice will start to cook the chicken!!
• Meanwhile, toss beans, scallions, red pepper, and avocado with additional 1/4 cup lime juice mixture in a serving bowl. Season with salt and pepper.
• Grill chicken over hot fire until browned and cooked through, about 5 minutes per side. transfer chicken to a platter and drizzle with remaining lime juice mixture. Serve with black bean and avocado salad.

Something that America's Test Kitchen suggests for your leftover chipotle in adobo is to puree the chilies and quick freeze teaspoonfuls on a plastic wrap covered plate. Once the "chipotle chips" are hard, peel them off the plastic and transfer them to a zip top freezer bag. Then thaw what you need before each recipe. They can be stored up to 2 months in the freezer. The chipotles will also last about 2 weeks in the fridge.