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BBQ Chicken with Black Beans

May 9, 2012

This is so tasty!  Even the black beans!  Try it; you’ll love it!

This is my version from The Professional Chef, 8th Edition. 

 

Marinade for Chicken:

8 oz apple cider                                              1 oz cider vinegar

1 tsp. minced garlic                                       1 tsp. cracked black peppercorns

 

Chicken:

8 chicken breasts or equivalent amount of chicken breast strips

salt and pepper to taste

 

Directions:  Combine all the ingredients for the marinade.  Add the chicken and turn to coat it evenly.  Marinate the chicken  in the refrigerator for 1 to 2 hours.  Salt and pepper the chicken prior to grilling.  Brush chicken with BBQ sauce (recipe below).  Grill chicken (I used my George Foreman grill, then baked it until done).  Add BBQ sauce as desired.

Serve the chicken with the Black Bean recipe given below.

 

BBQ sauce:

1 1/2 oz brown sugar                                         4 1/2 tsp. paprika

4 1/2 tsp. chili powder                                      4 1/2 tsp. dry mustard

1 tsp. salt                                                                 1/4 tsp. cayenne

1 oz. Worcestershire sauce                              6 oz. white vinegar

24 oz. ketchup                                                       2 oz. water

Combine all the ingredients and mix well.  Adjust seasoning with salt and cayenne if desired.  Refrigerate left-over sauce to use for other things.

Black Beans:

1 (15 oz.) can black beans, drained                1 Tbsp olive oil

1/2 c. diced onions                                               2 tsp. minced garlic

1/4 tsp. oregano                                                    1/2 tsp. ground cumin

1/2 oz lemon juice                                                salt and pepper to taste

Heat oil.  Add onion, garlic, oregano, and cumin.  Stir until the onions are translucent.  Add the beans.  Season with lemon juice, salt and pepper.

From → Chicken

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