Ingredients
3 tablespoons extra-virgin olive oil
1 large red onion, halved and thinly sliced
6 large garlic cloves, thinly sliced
Salt and freshly ground pepper, to taste
6 boneless and skinless chicken breast halves
1 1/2 teaspoons grated lime peel, divided
4 tablespoons fresh lime juice, divided
2 cans (15 1/2 ounces each) small kidney beans or pinto beans, drained and rinsed
2 cans (14 1/2 ounces each) diced tomatoes (drain one can)
1/2 cup coarsely chopped fresh cilantro
1 to 2 tablespoons Louisiana-style hot sauce
Preparation
Heat the oil in a medium skillet over medium heat. Stir in the red onion, garlic, and salt and pepper to taste. Cook until onion is tender, stirring often, about 5 minutes. Put the chicken in a medium bowl. Add 1/2 cup of the cooked onion mixture, 1 teaspoon of the lime peel, 2 tablespoons of the lime juice, and salt and pepper to taste. Toss to mix well. Cover and marinate in refrigerator for at least 30 minutes. Meanwhile make a salsa. Place the remaining cooked onion mixture in a medium serving bowl. Stir in the beans, tomatoes (and the juice from one can of tomatoes), cilantro, and hot sauce to taste, and the remaining 1/2 teaspoon lime peel and 2 tablespoons lime juice. Stir to mix well. Cover and refrigerate salsa until ready to serve. Heat a barbecue grill to medium-hot. Remove the chicken from its marinade; toss leftover marinade. Grill the chicken, turning once, until browned and cooked through (170°F on an instant-read thermometer), about 10 minutes.
