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Ingredients
Marinade:
- Zest and juice of 2 large limes
- Few drops of Tabasco sauce or a pinch of dried chili pepper
- 45 ml (3 tbsp) oil
- 30 ml (2 tbsp) fresh coriander, finely chopped
- 2 garlic cloves, minced
- 10 ml (2 tsp) paprika, smoked or regular
- 5 ml (1 tsp) cumin seeds, toasted
- Salt and freshly ground black pepper
Meat:
- 1 chicken cut into 4 pieces (2 legs and 2 breasts) or 4 legs or 4 breasts
- 45 ml (3 tbsp) oil
- 2 celery stalks, thinly sliced
- 1 small red onion, thinly sliced
- 1 large red bell pepper, diced
- 1 garlic clove, chopped
- 45 ml (3 tbsp) fresh coriander, chopped
- 1 can, black beans, drained
- 2 tomatoes, diced
- Salt and freshly ground black pepper
Preparation
Marinade:
- In a dish, mix together all the marinade ingredients.
Meat:
- Add the chicken to the marinade.
- Thoroughly coat all the pieces.
- Marinate for 2 hours in the refrigerator.
- Preheat one side of the barbecue to high heat and the other side to low.
- Lightly oil the grill. Remove the chicken from the marinade and drain.
- Grill the chicken for 10 to 12 minutes on each side over high heat, then turn off that burner.
- Transfer to the low-heat side.
- Close the barbecue lid and cook for another 10 to 12 minutes, turning the pieces over occasionally.
- Meanwhile, heat the oil in a pan.
- Cook the celery, onion, red bell pepper and garlic for 5 minutes.
- Add the coriander, beans, tomatoes, salt and pepper.
- Cook for another 5 minutes over low heat.
- Place the chicken in a serving dish and top with the vegetable mixture.
- Serve.
