Mojo Marinated Chicken with Grilled Purple Potatoes and Charred Corn and Black Bean Salsa with Grilled Flour Tortilla

Total Time:
40 min
20 min
20 min

4 servings

  • 2 pounds boneless, skinless chicken breast
  • Salt and freshly ground black pepper
  • 6 medium purple potatoes, sliced
  • Olive oil
  • 1 ear corn, kernels cut from cob
  • 1 small white onion, chopped
  • 6 cloves garlic, minced
  • 1 can black beans, drained and rinsed
  • 1 small green pepper, cored, seeded and sliced
  • 1 jalapeno, seeded and sliced
  • 4 Roma tomatoes, chopped
  • 1 bunch cilantro, leaves roughly chopped
  • 1 lemon, halved
  • 1 lime, halved
  • 4 flour tortillas
  • Preheat a grill or grill pan on medium heat.

  • Season the chicken with salt and pepper, to taste, and grill until golden brown on each side and cooked through, about 4 minutes per side. Transfer the chicken to a cutting board.

  • Put the potatoes in a small pot of water over medium heat and bring to a boil. Reduce the heat and simmer for just a few minutes until potatoes are cooked, but not soft. Drain the potatoes and add them to a bowl. Add some olive oil and season with salt and pepper, to taste. Toss the potatoes to coat with the oil. Put on the grill and cook for 1 minute on each side. Remove from the grill to a serving dish.

  • In a large saute pan over medium-high heat, heat 1 tablespoon olive oil. Add the corn, onion, and garlic and saute for 2 to 3 minutes. Add black beans and cook 2 minutes.

  • Remove the pan from the heat and stir in the peppers, tomato and cilantro. Squeeze in the juice from 1 lemon and 1 lime. Transfer to a serving bowl.

  • Slice the chicken and arrange on a serving platter. Serve with the grilled potatoes, the corn and bean salsa and flour tortillas.

  • Food Network Kitchens have not tested this recipe and therefore, we cannot make representation as to the results.

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