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

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  • Level: Easy
  • Total: 40 min
  • Prep: 20 min
  • Cook: 20 min
  • Yield: 4 servings
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2 pounds boneless, skinless chicken breast

Salt and freshly ground black pepper

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


  1. Preheat a grill or grill pan on medium heat. 
  2. 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. 
  3. 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. 
  4. 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. 
  5. 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. 
  6. Slice the chicken and arrange on a serving platter. Serve with the grilled potatoes, the corn and bean salsa and flour tortillas.