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Turn grilled chicken breast from dull to delicious with Lawry’s® Caribbean Jerk Marinade. Serve with a summer-fresh mango and black bean salsa.
4 boneless skinless chicken breast halves, about 1 1/4 pounds
1/2 cup Lawry's® Caribbean Jerk Marinade with Papaya Juice
2 tablespoons Lawry's® Caribbean Jerk Marinade with Papaya Juice
1 can (15 ounces) black beans, drained and rinsed
1 cup chopped peeled ripe mango
1/4 cup chopped red bell pepper
2 tablespoons chopped fresh cilantro
Place chicken in large resealable plastic bag or glass dish. Add 1/2 cup of the marinade; turn to coat well. Refrigerate 30 minutes or longer for extra flavor.
Meanwhile, for the Black Bean Salsa, mix beans, mango, bell pepper, cilantro and remaining 2 tablespoons marinade in medium bowl. Set aside. Remove chicken from marinade. Discard any remaining marinade.
Grill chicken over medium heat 6 to 7 minutes per side or until cooked through. Serve chicken with Black Bean Salsa.
Test Kitchen Tip: Serve leftover sliced grilled chicken and black bean salsa over mixed greens.
(Amount per serving)