grilled lime chicken with garlic black bean sauce.
Tent camping with 14 adults and 14 kids under the age of 7.
This weekend my Mamas Book Club went camping, and we were crazy enough to bring with us 28 adults and kiddos. As an adult I’ve learned camping is an entirely different experience; we were gone a total of 36 hours but I’m pretty sure I spent at least that shopping, cooking, packing, and then unpacking and cleaning up afterward. Because when you’re transporting your kitchen, bathroom and bedrooms to a dirt lot it really takes a lot of work. Am I right?
But for all the effort, camping was everything I thought it would be: spectacular, exhausting, cold, hilarious, chaotic, and, of course, full of incredible eats:
- Jalapeno margaritas with fresh squeezed orange juice
- Homemade guacamole
- Reese’s peanut butter cup and toasted coconut s’mores
- Wine and cheese hour, with apricot stilton, English cheddar with caramelized onions, and marcona almonds with sea salt and rosemary
- Gourmet bison dog and bratwurst bar
- Grilled salad with parmesan crisps
One camping-friendly recipe I tried before we left was this grilled chicken. It was a hit with the kids. Take a look!
I’m not sure I could live without my Cuisinart, FYI.
Serve chicken topped with the black bean sauce on a platter, and enjoy with guacamole, cilantro and fresh tortillas or a side salad.
Grilled Chicken with Garlic Black Bean Sauce
(serves 4 – adapted slightly from Simply Recipes)
What You’ll Need:
For the Chicken:
juice of 4-5 limes
2 tablespoons extra virgin olive oil
1/2 cup (or more) chopped fresh cilantro
1 teaspoon dried oregano
1/2 teaspoon fresh black pepper
1/2 teaspoon salt
1 1/2 pounds boneless skinless chicken breast
For the Black Bean Sauce:
1 (15 ounce) can black beans, drained and rinsed or 2 cups pre-cooked beans if you cook from dry
4 cups water
3 cloves garlic, minced
1/2 cups chopped cilantro
salt and pepper to taste
additional garnishes – sour cream (or greek yogurt), salsa, guacamole, tortillas
Combine the lime juice, olive oil, cilantro, oregano, salt and pepper in a bowl. Add chicken and marinate 2 hours at room temperature or cover and refrigerate overnight.
Prepare the black bean sauce: Place beans in a medium saucepan and add all remaining ingredients. Bring to a boil over medium-high heat, then turn down the heat to medium-low and simmer for 1 1/2 hours. Transfer to a food processor and process until you reach your desired consistency.
Place chicken breasts over a hot grill and grill until chicken is cooked through but still moist, about 3-5 minutes per side. Drizzle with remaining marinade while cooling.
Place grilled chicken on a platter, top with black bean sauce, and serve with sour cream (or greek yogurt), salsa or guacamole and a side salad or tortillas.
TOTAL: $5.60 or $1.40 per serving.
Wondering how on earth I arrived at these costs? Take a look at my shopping guide to show see what I pay for items, per serving, etc.
387 calories per serving
13 grams of fat
35 grams protein
7 grams fiber
Mosey on over to Facebook and let me know what you think!