Want to char-char? How about salsa? This recipe delivers on both accounts, teaming lime and black bean salsa with chipotle-coated barbecue chicken. For a Mexican feast, serve with warm tortillas, avocado and a healthy bowl of sour cream.
- 2 tbsp olive oil
- 1 small red onion, finely diced
- 2 cloves garlic, crushed
- 1 tsp cumin seeds
- 200 g chipotle peppers in adobo sauce (see Note)
- 2 tbsp cider vinegar
- 2 tbsp maple syrup
- 1 kg chicken breast fillets, cut into thick slices
- 2 large bunches rosemary
- 12 tortillas
- avocado (to serve)
- sour cream (to serve)
Lime and black bean salsa
- 1 x 400 g black beans, drained and rinsed (see Note)
- 1 lime, quartered
- ½ cup coriander leaves
- ½ red onion, sliced
- 1 jalapeno chilli, finely diced
- 1 tbsp olive oil
- ½ tsp salt flakes
- ½ tsp sugar
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Marinating time 30 minutes
To make the lime and black bean salsa, combine the beans, 3 lime segments (squeeze over juice from membranes), ½ cup coriander leaves, ½ sliced red onion, 1 finely diced jalapeno chilli, 1 tablespoon olive oil, ½ teaspoon salt flakes and ½ teaspoon sugar. Place to the side.
Heat oil in a frying pan and sauté onion, garlic and cumin, for 5 minutes, remove from heat and cool. Combine with chipotle peppers in adobo sauce, cider vinegar and maple syrup in a processor and blend until smooth.
Remove leaves from lower part of rosemary stalks and thread on chicken. Rub half the chipotle paste onto the chicken and marinate for 30 minutes.
Barbecue chicken skewers over medium heat for 2-3 minutes on each side or until cooked through.
Serve chicken on a platter with chargrilled tortillas, lime and black bean salsa, avocado and sour cream.
• Canned chipotle peppers in adobo sauce and canned black beans are available at specialty delicatessens. Leftover marinade can be frozen.
Photography by Brett Stevens. Styling by Justine Poole. Art direction by Anne Marie Cummins.