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Grilled Sweet Lime Chicken with Cowboy Caviar
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Brief Description
Grilled chicken seasoned with lime and honey, served with a pico de gallo (of sorts) made with black-eyed peas and corn.
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Main Ingredient
chicken
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Category: Main Dish
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Cuisine: American
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Prep Time: 25 min(s)
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Cook Time: 10 min(s)
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Recipe Type: Public
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Source:
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Tags:
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Notes:
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Posted By: mcarr
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Posted On: Sep 12, 2016
Number of Servings:
Ingredients:
- 3 1/2 tablespoons - lime juice divided
- 2 tablespoons - honey
- 2 teaspoons - olive oil
- 1/4 teaspoons - black pepper
- 1/4 teaspoons - salt divided
- 4 - (5-ounce or 140 grams per breast) boneless, skinless chicken breasts
- 1 cans - (15.5-ounce or 440 grams) reduced-sodium black-eyed peas rinsed and drained
- 1/2 cups - (80 grams) fresh, canned or frozen and thawed yellow corn rinsed and drained
- 1 - small (90 grams) ripe tomato coarsely chopped
- 1 - small (150 grams) avocado chopped
- 1/4 - medium (30 grams) red onion chopped
- 2 tablespoons - chopped fresh cilantro
- 1/2 teaspoons - ground cumin
Directions:
Combine 2 tablespoons lime juice with honey, oil, pepper and 1/8 teaspoon salt in a ziploc bag or shallow storage container. Add chicken, tossing to coat. Close the bag or cover container, and marinate in fridge for 15 minutes to 2 hours.
Meanwhile, make Cowboy Caviar by combining beans, corn, tomato, avocado, onion, cilantro and cumin in a medium bowl. Stir in the remaining 1 1/2 tablespoons lime juice and 1/8 teaspoon salt.
Preheat a grill or grill pan to medium-high. Grill chicken 5 minutes on each side, or until internal temperature reaches 160°F. (Or broil, turning once, until cooked through).
Serve each breast with 3/4 cup Cowboy Caviar.
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