BBQ Chicken Thighs with Black Bean Salad
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BBQ Chicken Thighs with Black Bean Salad

Prep: 15 minutes
Grill: 10 minutes • Serves: 4

4 Market 32 boneless, skinless chicken thighs (about 1 pound)
3/4 cup PICS barbeque sauce
2 tablespoons fresh lime juice
1 tablespoon PICS olive oil
1/2 teaspoon PICS garlic powder
1/2 teaspoon PICS ground cumin
1/4 teaspoon PICS salt
1/4 teaspoon PICS ground black pepper
1 can (15.25 ounces) PICS no salt added black beans, drained and rinsed
1/2 cup finely chopped yellow bell pepper
1/3 cup crumbled queso fresco plus additional for garnish (optional)
1/4 cup finely chopped red onion
2 tablespoons chopped fresh basil plus additional for garnish (optional)

1.Prepare outdoor grill for direct grilling over medium-high heat. Brush chicken with 1/4 cup barbeque sauce. Place chicken on hot grill rack; cover and cook 10 minutes or until internal temperature reaches 165°, brushing occasionally with remaining 1/2 cup barbeque sauce and turning once.

2.In large bowl, whisk lime juice, oil, garlic powder, cumin, salt and black pepper; fold in beans, bell pepper, queso fresco, onion and basil. Makes about 2 cups.

3.Serve bean salad topped with chicken thighs garnished with queso fresco and basil, if desired.

Approximate nutritional values per serving (1 chicken thigh, 1/2 cup black bean salad):
380 Calories, 13g Fat (4g Saturated), 111mg Cholesterol, 769mg Sodium,
36g Carbohydrates, 5g Fiber, 16g Sugars, 15g Added Sugars, 27g Protein