Grilled Chicken with Black Bean Salsa


Welcome everyone!
This is my first official post for my new blog “Caitlin’s Confections.” This post is actually a transfer from my old blog. I loved the pictures and recipe so much, I couldn’t part with it. This is a very healthy and tasty recipe that can be made with ease. I will note that the chicken rub can be very overwhelming and a little spicy. My pallet is sensitive to spicy foods. So just experiment and be prepared if your pallet is sensitive as well. Overall I hope that you enjoy the recipe! Please pass along my blog info and spread the word!
  • 2 large boneless, skinless chicken breasts, cut in half lengthwise so that you have 2 thin pieces
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/2 teaspoon cumin
  • 1/2 teaspoon chili powder
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon garlic powder

For the Black Bean Salsa:

  • 1 cup frozen and defrosted corn (I substituted with canned corn, drained)
  • 1 15 oz can black beans
  • 1/4 cup red onion, diced
  • 1/4 cup fresh cilantro, diced
  • 1 large tomato, diced
  • 2 teaspoons lime juice
  • 1/2 teaspoon cumin
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper



    1. Preheat grill. Combine 1/2 teaspoon salt, 1/2 teaspoon pepper, 1/2 teaspoon cumin, 1/2 teaspoon chili powder, 1/12 teaspoon dried oregano and 1/4 teaspoon garlic powder. Mix well in a medium bowl. Sprinkle seasonings over both sides of chicken breasts.


2. Combine black beans, corn, red onion, cilantro, tomato, lime juice, 1/2 teaspoon cumin, 1/2 teaspoon, salt and 1/2 teaspoon pepper. Mix well in a medium bowl and set in the refrigerator to chill.


3. Grill chicken breasts over medium heat until done, about 15 – 20 minutes, or until chicken is no longer pink and has an internal temperature of 165°.

4. Top grilled chicken with black bean salsa and serve with a fresh salad or rice.


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