Ingredients
1 cup lime juice2 tablespoons olive oil2 teaspoons ground cumin1 teaspoon salt1 teaspoon dried oregano1/2 teaspoon pepper5 boneless skinless chicken breast halves (4 ounces each)BLACK BEAN SALSA:1 can (15 ounces) black beans, rinsed and drained1 mango, peeled and cubed1/4 cup minced fresh cilantro3 tablespoons lime juice1 tablespoon olive oil2 teaspoons brown sugar1 teaspoon minced jalapeno pepper
Preparation
In a small bowl, whisk the first six ingredients. Pour 2/3 cup marinade into a large resealable plastic bag. Add chicken; seal bag and turn to coat. Refrigerate 1-2 hours. Reserve remaining marinade for basting. In a small bowl, combine salsa ingredients; toss to combine.
Drain chicken, discarding marinade. Grill, covered, over medium heat or broil 4 in. from heat 5-6 minutes on each side or until a thermometer reads 165°, basting occasionally with reserved marinade during the last 4 minutes. Serve with salsa.
