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Grilled Chicken and Black Bean Salad

Prep Time:1 Hours
Cook Time:20 Minutes

Nutritional Information

The papaya in the marinade has enzymes that real help to tenderize and transfer flavor to the chicken thighs.


  • 1/2 cup roughly chopped papaya
  • 2 tablespoons olive oil
  • 1/4 Scotch bonnet pepper, stemmed
  • 1/2 ea red grapefruit or oranges, zested and juiced
  • Kosher salt and freshly ground black pepper, to taste 1 1/4 lb. Chicken Thighs or Breast, trimmed
  • 3 garlic cloves, peeled
  • 1/4 ea jalapeño peppers, stemmed and cleaned
  • 1/4 ea small white onion, cut in half crosswise
  • 1/4 cup roughly chopped cilantro leaves and stems Juice of 2 lime
  • black bean salad
  • 1 1/2 cups black beans
  • 1 tomatoes
  • 1/2 cup jicama
  • 1 red bell peppers
  • 3/4 jalapeno peppers
  • 3/4 garlic cloves
  • 1/2 1/2 bunches cilantro
  • 1 1/2 teaspoons cumin
  • 1 oz olive oil
  • 1 ounces lime juice
  • 1 oz red wine vinegar
  • 5 oz Spring Mix


  • 1. Purée papaya and half the oil, plus Scotch bonnet, grapefruit juice, salt, and pepper in a blender into a smooth marinade. Pour ⅔ marinade into a gallon-size resealable plastic bag. Add chicken and seal bag; set aside to marinate for 30-45 minutes but no longer. Reserve remaining marinade.
  • 2. Pre heat the Egg to 450ºF with cast iron grate for direct heat. Grill garlic, jalapeños, tomatoes, and onions on hottest part of grill, turning as needed, until charred in spots and tender, 1-2 minutes for garlic, 4-6 minutes for jalapeños, tomatoes, and onions. Allow vegetables to cool slightly. Peel jalapeños and transfer to a blender along with garlic, tomatoes, and onions. Add remaining oil, plus cilantro, lime juice, salt, and pepper. Pulse into a chunky salsa and transfer to a bowl. Cover and refrigerate until ready to use.
  • 3. Remove chicken from marinade and grill on hottest part of grill, turning as needed, and, using a brush, baste occasionally with reserved marinade until charred in spots and cooked to desired doneness, 10-12 minutes for medium rare. Let chicken rest 10 minutes. Slice chicken thinly on the bias; . beans: If using canned beans; rinse under cold water well. If using fresh you will need to cook them until tender. I use the canned, it's much easier. Dice all veggies except your jalapeno and set aside (don't dice them too fine, you'll still want to have a nice bite to them - Think same consistency as Salsa) Slice your jalapeno into thin round slices (use your judgement on these, less is more but if you're a lover of spicey food go for it!). Place all your ingredients in a bowl, mix well, salt and pepper to taste and cover. Chill for 2 hours or overnight. Use the marinade from the beans to dress the spring mix and serve.

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Chef JJ’s is a unique, personal and hands-on culinary experience with a focus on kamado style cooking, corporate team building, private events and grilling classes. Indy's large party restaurant. Indianapolis, Indiana 317.602.3828