Source: Simply Recipes - http://www.elise.com/recipes/archives/002010grilled_lime_chicken_with_black_bean_sauce.php
adapted by http://theresalwaysthyme.blogspot.com
For the Grilled Chicken:
Juice of 4-5 limes
2 tablespoons extra virgin olive oil
1/2 cup (more to taste)
chopped fresh cilantro ( I used less)
1 teaspoon dried oregano
1/2 teaspoon coarsely ground black pepper
1/2 teaspoon kosher salt
1 1/2 lbs boneless, skinless chicken breasts (worked well with thighs and skinless drumsticks, too!)
1 red onion, halved then sliced into 1/4” strips
For the Black Bean Sauce:
1 (15 oz.) can black beans, drained, rinsed (I used 3 cans total)
1 quart water (I used chicken stock)
2 bay leaves
2 cloves garlic, minced (I used 4)
Stems from one bunch of cilantro, chopped into 1/4” bits (approx. 1/2 cup)
Salt and freshly ground pepper to taste
Combine the lime juice, olive oil, cilantro, oregano, salt and pepper in a glass bowl and mix well. Trim the chicken breasts, then add to the marinade. Cover lightly and marinate, turning the chicken occasionally, for 2 hours or overnight in the fridge.
Prepare Black Bean Sauce while chicken is marinating. Place beans in a large sauce-pan or soup pan, and add all remaining ingredients. Bring to a boil, then reduce the heat and simmer, uncovered, for about 1 1/2 hours. Add additional water if needed. Remove bay leaves, and then transfer the bean mixture to a food processor. Process well, adding water if needed to make desired consistency.
Preheat the oven to 350° F, and prepare grill. Place the red onion slices in the bottom of a shallow, oven-proof dish, then cover with chicken breasts and marinade. Cover the dish loosely with aluminum foil, then bake for 15-20 minutes (only until the chicken is opaque). Remove the chicken breasts and onions to a platter and set aside.
If you like the onions softer, heat a skillet with about 1 tablespoon of olive oil and cook the onions over medium heat until they are soft.
Place the chicken breasts on the grill. Grill until they are thoroughly cooked through but still moist. Remove to a platter when it's done cooking.
Serve the chicken with the red onions, drizzled with the black bean sauce. Garnish with sour cream, guacamole, tomatoes, fresh salsa, whatever you like.