Texas tastes boost lime grilled chicken Barbecue: Say howdy to a lean meal from the Hill Country.

Fast & Fresh

June 05, 1996|By Rita Calvert | Rita Calvert,SPECIAL TO THE SUN

The recipes in the Lake Austin Spa Resort cookbook, "Lean Star Cuisine," are not so much about losing weight, but gaining flavor. Here's an example from the book by chef Terry Conlan, an easy Texas Hill Country recipe perfect for a summer barbecue.

In the morning, pop the chicken in the marinade and leave in the fridge until dinner time. A side dish of spinach Spanish rice makes the perfect accompaniment.

Lime grilled chicken with black bean sauce

Serves 4


2 tablespoons lime juice

1 tablespoon vegetable oil

1/4 teaspoon cayenne

4 cloves garlic, minced

4 (4-ounce) boneless, skinless chicken breasts

Place all ingredients in a plastic food storage bag and marinate, turning occasionally, for 8 hours. While the grill heats, make the sauce:

Black bean sauce

1 cup drained cooked black beans

1/2 cup orange juice

2 tablespoons balsamic vinegar

1/4 teaspoon salt

dash freshly ground black pepper

2 cloves fresh garlic, minced

garnish: fresh cilantro, diced red bell peppers and diced purple onion

Blend beans and remaining ingredients (except garnish) in a food processor, then heat sauce briefly.

Grill chicken breasts for about five minutes on each side over a TC medium hot grill. Chicken breasts should be firm to the touch. Place the grilled breasts on a serving platter. Top with black bean sauce and sprinkle with cilantro, bell peppers and onions. Serve immediately.

For the, spinach Spanish rice, put the rice mix on to cook according to package directions. Cut about 8 ounces of spinach into strips. During the last five minutes of rice cooking time, add the spinach to the top of the rice. The spinach will steam while the rice finishes cooking.

Pub Date: 6/05/96

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