Smoky Grilled Chicken with Easy Rice & Beans

By carvalhohm

Ingredients

• 4 pounds Chicken Thighs
• 1 chipotle pepper, seeded and finely chopped, plus 2 tbsp.
• sauce from 1 can (7 oz.) Chipotle Chiles in
• Adobo Sauce
• 1/4 cup Lemon Juice
• 1/4 cup orange juice
• 2 tsp. GOYA® Adobo All-Purpose Seasoning with Pepper
• 1 tsp. smoked paprika
• 1 lb. mini sweet bell peppers
• 1 large red onion, sliced into 3/4" rounds
• 1 (15 oz.) can Red Kidney Beans in Sauce, heated
• 1 cup Extra Long Grain Rice, cooked according
• to package directions, for serving
• 3 tbsp. chopped cilantro (optional)

Details

Servings 4

Preparation

Step 1

Place chicken, chipotle pepper, adobo sauce, lemon juice, orange juice, Adobo and paprika in gallon zip-top bag. Mix together until chicken is well-coated; push out air and seal. Marinate, refrigerated, for 2 to 24 hours.

Preheat grill to medium. Remove chicken from marinade and discard marinade. Grill chicken covered, turning frequently, until browned on both sides and no longer pink at the bone, about 25 minutes (a meat thermometer inserted into the center reaches 180°).

Grill peppers and onions until tender crisp and charred, about 12 to 14 minutes. Cut peppers in half, lengthwise and core.

Combine beans in sauce and rice.

Spoon rice and beans mixture onto a platter, surround with grilled onions and peppers and top with chicken. Sprinkle with cilantro, if desired.