Grilled Chipotle Chicken with Sweet & Spicy Pinto Beans Dinner

Over the years, I’ve learned so much from watching Food TV, taking notes, and sharing recipes with friends and family. This experience has helped my husband and I tailor our recipes to suit both large groups and just the two of us, now that we’re empty nesters.

Just yesterday, I marinated chicken in adobo sauce, spices, brown sugar, and lime. My husband then grilled it to smoky perfection. Meanwhile, the pinto beans simmered on the stove with chopped onion, garlic, tomato paste, honey, and pickled jalapenos. This added a subtle spicy tang that made them zing with just the right amount of spice for everyone.

What I love about this dish is its versatility. You can easily swap the chicken breasts for thighs or pan-fry the chicken instead of grilling. It’s a quick and easy dinner that’s always a hit, bursting with smoky, sweet, and spicy flavors. This meal pairs excellently with cilantro lime jasmine rice and fresh vegetables, making it a delightful and satisfying.

My husband has a wonderful touch when it comes to his pinto beans recipe. He often adds Jimmy Dean Mild Pork Sausage to the beans while browning the onions, which lends an extra layer of flavor. However, for this particular dinner with chicken, we decided to keep the beans vegetarian. This not only caters to my preference but also showcases the versatility of the dish. It can be paired with different main dishes and adjusted to suit various dietary preferences. That’s the beauty of home cooking – the ability to adjust and experiment to make a dish truly your own.

I hope you enjoy making and eating this dish as much as we do!

Robin Ward

Grilled Chipotle Chicken with Sweet & Spicy Pinto Beans Dinner

This versatile and flavorful dish features adobo-marinated chicken grilled to smoky perfection, paired with sweet and spicy pinto beans simmered with tomato, honey, garlic, and pickled jalapenos for a fiesta in your mouth!

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Cook Time 45 minutes mins

Total Time 45 minutes mins

Course: dinner

Cuisine: American, Mexican

Ingredients Equipment Method Notes

Ingredients

  

For the chicken:

• 1½ lbs. chicken thighs or breasts, boneless and skinless
• ½ (50g) can chipotle peppers in adobo sauce
• 2 tsp onion powder
• 2 tsp garlic, minced (2 cloves)
• ½ tsp oregano
• ¼ tsp paprika
• ¼ tsp cumin
• ¼ tsp garlic powder
• 2 tsp brown sugar
• 2 Tbsp lime juice (2 limes)
• salt and black pepper to taste

For the Sweet & Spicy Pinto Beans

• 2 Tbsp avocado oil (or butter, *see recipe note)
• 1 (150g) medium sweet onion
• 2-3 Tbsp pickled jalapenos peppers, chopped
• 2 tsp garlic, minced
• 4 Tbsp tomato paste
• ½ tsp garlic powder
• ½ tsp oregano
• ½ tsp paprika
• ½ tsp cumin
• 1 (400g) can pinto beans
• ½ Tbsp honey
• 1 cup water (add ¼ more if desired)
• salt and black pepper, to taste
• ½ cube Knorr chicken or vegetable bouillon (plus, more to taste)

For Serving:

• 1 sliced avocado or guacamole (optional)
• shredded cheddar cheese (optional)
• shredded lettuce (optional)
• jasmine rice (opt. to toss with cilantro, lime juice, or parsley)
• chopped green onion for garnish (optional)
• sour cream (optional)

Equipment

• outdoor grill, grill pan, or non-stick fry pan

Method

 

1. Start by patting the chicken dry to ensure optimal adherence for any seasonings or marinades. Skip to step 2 if using only boneless, skinless thighs.

   If utilizing chicken breasts, proceed with the butterfly technique. This involves holding one breast at a time, placing your palm atop the chicken breast for stability, and initiating a horizontal incision from the thicker end of the breast, extending the cut down the entire length of the breast. Exercise caution to avoid severing the thinner tip of the chicken completely. This process should be replicated with the second breast. As an optional step, the breasts can be further flattened using a mallet for uniform thickness. Alternatively, scoring the thicker end of the breast can also be effective if it is excessively large. This method ensures even cooking and tender, juicy chicken breasts.
2. In a large bowl, mix adobo sauce, spices, brown sugar, lime juice, salt and black pepper. Add chicken and coat thoroughly. Marinate at least 15 minutes.
3. Preheat the grill.to 450 ℉. (232 ℃). Once adequately heated, place the chicken on the grill and allow it to cook undisturbed for a duration of 3-4 minutes on each side. with a closed lid. (*see notes).

   As an alternative method, you may also opt to use a heated grill pan or frying pan. In this case, place the marinated chicken in the pan and let it fry for approximately 5-6 minutes on each side. Regardless of the method chosen, it is imperative to ensure that the chicken reaches an internal temperature of 165℉ (74℃), as this is the safe minimum internal temperature at which chicken is fully cooked and safe to eat.
4. Place a saucepan on medium heat, pour in the oil. Once the oil is heated, add the finely chopped onions and minced garlic. Sauté them, stirring frequently, for about 2-3 minutes until they become fragrant, and the onions turn translucent.
5. Add tomato paste and spices and cook for 2 minutes.
6. Add drained pinto beans and honey to the pan, then stir to combine.
7. Pour in water, then add bouillon, salt, and black pepper. Simmer on medium heat, uncovered, for 15 minutes stirring frequently.
8. After simmering the mixture for 15 minutes, taste it and adjust the seasoning as needed. At this point, add the pickled jalapenos and stir them in. The jalapenos will infuse their tangy flavor into the dish during the final cooking stage. Continue to cook for another 5-8 minutes, or until you achieve the desired consistency. This adjustment ensures that the jalapenos are well-incorporated and contribute their unique flavor to the dish.
9. Serve grilled chipotle chicken alongside sweet and spicy pinto beans, avocado/guacamole, and any toppings of choice over cilantro lime rice.

Notes

**Recipe Variation Note: 

The pinto beans recipe is one my husband has been making for years, always by feel rather than precise measurements—approximations that taste wonderful! Typically, he adds 4 oz. of Jimmy Dean Mild Pork Sausage to the onions while browning in 2 Tbsp butter, but I left it out today. Adjust according to your preference!

 

• Boneless and skinless chicken thighs can be used instead of chicken breast. 
• Skip the chicken entirely and simply make the beans for a delicious plant-based dinner or lunch!
• Remember to never cook by time alone—cook to the final safe internal temperature of 165°. The exact time will vary by the grill and the thickness and starting temperature of the meat.
• Optional: Flavor the rice by adding lime juice and/or fresh cilantro once cooked.

P.S. What’s a bit fancier than sliced avocado? Guac! Here is a quick recipe for you:)

Robin Ward

Guacamole

Guacamole serves as a versatile and delectable accompaniment, perfect for dipping, enhancing sandwiches, and complementing main dishes. Its rich and creamy texture, combined with its vibrant flavor, makes it an irresistible addition to any meal.

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Servings: 2

Course: #sidedish

Cuisine: Mexican

Ingredients Method Notes

Ingredients

  

• 4 avocados (not mushy)
• ½ large red or white onion, diced
• 1 Roma tomato, diced and drained
• 2-3 Tbsp cilantro (or parsley), minced
• 2 Tbsp fresh lime juice (1 to 2 limes)
• 2 tsp onion powder
• 1 tsp garlic powder
• ¼ tsp citric acid (Helps preserve taste and color for days)
• salt and pepper to taste
• 1 serrano or jalapeno pepper, finely diced (optional)

Method

 

1. Slice the avocados in half lengthwise and remove the pit. Scoop the flesh into a large bowl and mash. If using, stir in the citric acid powder.
2. Add the drained tomato, onion, lime juice, cilantro, pepper (if using) salt, and pepper. Stir to combine.
3. Taste and adjust seasonings accordingly. Serve alongside dinner as a mix-in or topping.

Notes

Use the ingredients as a guideline and adjust according to personal preference. 

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