Mojo Criollo Grilled Chicken with Black Beans & Rice

What does a girl do with a surplus of oranges??? Well...you make this amzing Cuban marinade (as well as last night's Orange Rosemary Pork Tenderloin)! Serve this tasty chicken with my quick and easy Black Beans and steamed rice.

6 boneless skinless chicken breasts

1/4 cup fresh squeezed lime juice,
1/2 cup fresh squeezed orange juice
1/4 cup olive oil
1 1/2 tsp dried oregano
1/2 tsp cumin
6 cloves garlic, minced
1 tsp. kosher salt
1/2 tsp fresh cracked pepper

In a gallon size ziploc, combine marinade ingredients. Add chicken breasts. Seal bag and turn to coat chicken. Place bag in fridge and marinate at least 8 hours.

When ready to grill, preheat grill to medium heat. Grill chicken turning occassionally until cooked through and deep golden brown, about 18-20 minutes. Remove from grill and let chicken rest 5-7 minutes before serving.

Quick and Easy Black Beans

2 tbsp olive oil
1/2 small onion, diced
1 clove garlic, minced
1 15 oz can black beans
1 14 oz can diced tomatoes
2 tsp oregano
1/2 tsp seasoned salt
1/2 tsp fresh cracked pepper
1 tbsp red wine vinegar
1 tbsp worcestershire sauce

In a dutch oven over medium heat, saute onions until softened, about 7 minutes. Add garlic and cook 2 minutes more. Add beans and tomatoes (with their juices) & remaining ingredients. Stir to combine. Reduce heat to a simmer and cook, stirring ocassionally until beans have thickened, about 20-25 minutes. Taste and correct seasoning with kosher salt and pepper to taste. Serve over steamed rice as a side to Mojo Criollo Grilled Chicken.