Savory Grilled Baja Chicken with Black Beans and Rice: An Easy Mexican-Inspired Dinner Recipe
There’s an undeniable allure to Mexican cuisine that captivates taste buds and warms the soul. The vibrant colors, the aromatic spices, and the fresh ingredients create a culinary experience unlike any other. I find myself constantly drawn to the rich tapestry of flavors found in authentic Mexican dishes – from the bright tang of fresh salsas and pico de gallo to the comforting embrace of homemade tortillas, and the succulence of perfectly grilled meats. The harmonious combination of tender chicken, robust Mexican spices, earthy chiles, hearty black beans, and fluffy rice is a personal favorite, often making my heart (and stomach!) sing with delight. So, when I recently spotted the latest issue of BHG’s Ultimate Mexican magazine while waiting in the grocery store line, I knew I had to have it. A quick flip through its pages revealed a treasure trove of mouth-watering recipes, and it immediately earned a spot in my shopping cart. The promise of exploring new Mexican flavors filled me with excitement!
Experience the Flavors of Baja: Our Spicy Grilled Chicken Dish
Tonight, we indulged in the “Spicy Grilled Chicken with Baja Black Beans and Rice” from that very magazine, and I’m thrilled to report that it was an absolute triumph. This recipe delivers a fantastic array of tastes and textures that truly satisfies. The accompanying rice dish is particularly noteworthy; it’s incredibly flavorful without needing any added salt, thanks to the thoughtful blend of ingredients that infuse every grain with deliciousness. The spice rub for the chicken is equally outstanding, though a quick clarification on the word “spicy” is in order. Many people associate “spicy” with intense heat, but in the culinary world, it primarily means “flavored with spice.” This rub is indeed brimming with wonderful, aromatic spices that create a deep, savory profile, but it doesn’t pack a fiery punch. This makes it a perfect, family-friendly meal that even children will thoroughly enjoy, offering rich flavor without overwhelming heat.
I apologize for the less-than-perfect lighting in tonight’s photos. It’s been a very rainy day here, and the clouds decided to steal my natural daylight early. Please don’t let the pictures deter you; I promise the taste is absolutely wonderful and makes up for any visual shortcomings!
Chef’s Insights: Enhancing Your Baja Chicken & Rice Experience
Here are some of my personal notes and tips to help you achieve the best possible results with this fantastic recipe:
1) Strategic Timing for Culinary Harmony: To ensure your meal comes together seamlessly and everything is hot and ready at the same time, it’s crucial to preheat your grill before you begin the main cooking process. However, hold off on starting the black beans and rice until you’re just about to place the chicken on the grill. The beauty of this recipe is that the rice dish cooks in approximately the same amount of time it takes to grill the chicken to perfection. This synchronized timing is key to a stress-free cooking experience and a perfectly coordinated dinner.
2) Effortless Weeknight Preparation: Don’t let a busy schedule deter you from enjoying this flavorful dish. This recipe is surprisingly manageable for a weeknight, even when you’re short on time. A little advance preparation goes a long way. Consider chopping the zucchini, measuring out the rice, and portioning the frozen corn into a freezer-safe bag the night before or over the weekend. For the chicken, you can apply the spice rub a day in advance and keep the seasoned breasts in the refrigerator until you’re ready to grill the following evening. With these simple steps, your actual grilling and rice cooking time will be less than half an hour, making a delicious, home-cooked meal perfectly achievable on even the busiest of days.
3) Master Your Grilling Technique: While I’ve provided the specific grilling method I use, which consistently yields beautiful grill marks and delightfully juicy, tender meat, please feel free to employ your preferred grilling technique. Every grill master has their unique approach, and if you have a method that works best for you and your equipment, by all means, use it! My technique, which focuses on consistent heat and proper searing, is also the foundation for my grilled garlic lemon chicken breasts recipe, ensuring moist and flavorful results every time.
4) Adjusting the Spice Rub for Perfect Coverage: When I first prepared this dish, I found that the original amount of spice rub in the magazine wasn’t quite enough to adequately coat the rather large boneless chicken breasts I had on hand. To ensure every inch of the chicken was infused with flavor, I decided to double the entire spice rub mixture. This adjustment proved to be absolutely perfect, providing a generous and even coating that maximized the aromatic impact without being overpowering. Don’t hesitate to make similar adjustments based on the size of your chicken pieces.
5) The Richness of Homemade Stock: For the ultimate depth of flavor in the black beans and rice, I highly recommend using homemade chicken stock. There’s simply no substitute for its rich, complex notes. Because my homemade stock is typically reduced and quite concentrated, I added a bit of water to reach the required liquid measurement for the recipe. If you’re using store-bought stock, you might not need to dilute it, but always taste and adjust to your preference. This small detail can elevate the entire dish!
Let’s dive into creating this incredible meal. The simplicity of the ingredients, combined with straightforward steps, makes this an approachable recipe for cooks of all skill levels. Get ready to impress your family and friends with a vibrant and satisfying Mexican-inspired feast.
The first step involves preparing the chicken. In a small bowl, combine the chili powder, ground cumin, garlic powder, onion powder, and paprika. This aromatic blend will form the backbone of your chicken’s flavor. Next, prepare your chicken breasts: trim any excess fat, give them a quick rinse, and then pat them thoroughly dry with paper towels to ensure the rub adheres well. Sprinkle the prepared spice mixture evenly over both sides of each chicken breast, making sure they are well coated. Once seasoned, wrap the chicken breasts in plastic wrap and place them in the refrigerator. Allow them to marinate for at least 30 minutes, or longer for deeper flavor penetration, removing them about 15 minutes before you plan to grill.
While your chicken is marinating, prepare your grill. Preheat the grill on high heat, covered, for approximately 15 minutes. This ensures the grates are hot enough for a good sear. Once preheated, open the lid and use a sturdy grill brush to thoroughly clean the grates. This prevents sticking and leaves those beautiful grill marks. Reduce the grill temperature to medium-low. To further prevent sticking and add a touch of flavor, wad up a couple of pieces of paper towel, grasp them securely with a pair of tongs, dip the wadded towel into some vegetable oil, and carefully brush the hot grates with the oiled paper towel. Be cautious as the oil may smoke.
Carefully place the seasoned chicken breasts onto the prepared grill. For even cooking and to help retain moisture, cover the chicken with a disposable aluminum pan or simply close the grill lid. Cook for 6-8 minutes, allowing enough time for those desirable grill marks to form. Flip the breasts over and cover them again with the aluminum pan or lid, cooking for another 6-8 minutes. At this point, reduce the grill temperature to low and keep the lid closed. Continue cooking the chicken for several more minutes, or until the internal temperature reaches a safe 165°F (74°C) and the juices run clear when pierced. Once cooked, transfer the chicken to a cutting board and allow it to rest for five minutes before slicing. Resting is crucial as it allows the juices to redistribute, resulting in a more tender and flavorful chicken.
While the chicken is grilling and resting, you can prepare the flavorful Baja black beans and rice. In a 4-quart Dutch oven or a large, heavy-bottomed pot, combine the chicken broth, frozen whole kernel corn, undrained fire-roasted diced tomatoes, uncooked long-grain rice, rinsed and drained black beans, and diced green chile peppers. Bring this mixture to a rolling boil over medium-high heat. Once boiling, reduce the heat to low, cover the pot tightly, and let it simmer for 12 minutes. After 12 minutes, stir in the chopped zucchini, replace the cover, and continue to cook for an additional 5 minutes, or until the zucchini is tender-crisp. Remove the pot from the heat and stir in the fresh cilantro. The vibrant cilantro adds a burst of freshness that brightens the entire dish. Serve the succulent grilled chicken alongside generous portions of the Baja black beans and rice for a complete and satisfying meal.
Spicy Grilled Chicken with Baja Black Beans and Rice
IMPORTANT – There are often Frequently Asked Questions within the blog post that you may find helpful. Simply scroll back up to read them!
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Ingredients
- 2 teaspoons chili powder
- 1 teaspoon ground cumin
- 1 teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon paprika
- 4 large skinless boneless chicken breast halves
- 2 ½ cups chicken broth
- 2 cups frozen whole kernel corn
- 1 14- oz can fire roasted diced tomatoes undrained
- 1 ¼ cups long grain rice uncooked
- 1 cup canned black beans rinsed and drained
- 1 4- oz can diced green chile peppers
- 1 cup chopped zucchini
- 1 tablespoon snipped fresh cilantro
Instructions
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Combine the chili powder, ground cumin, garlic and onion powders, and paprika in a small bowl. Trim the chicken breasts, rinse and pat them dry with paper towels. Sprinkle the spice mixture evenly over both sides of the chicken breasts. Wrap in plastic wrap and place in the refrigerator until 15 minutes before you are ready to grill.
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Preheat the grill on high, covered, for about 15 minutes. Open lid and clean grate with grill brush. Turn the grill temperature down to medium-low. Wad up a couple pieces of paper towel and grab the wad with a pair of tongs. Dip the wadded paper towel into some vegetable oil, then using the tongs, brush the grates with the oiled paper towel.
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Place the chicken onto the grill and cover with a disposable aluminum pan, or close the lid. Allow to cook for 6-8 minutes, long enough to create nice grill marks. Turn the breasts over and cover with aluminum pan for 6-8 minutes more. Turn grill temperature down to low and keep lid closed, cooking chicken several minutes more until internal temperature reaches 165 and juices run clear. Place chicken on cutting board and let it rest for five minutes before slicing.
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In a 4-quart Dutch oven combine the chicken broth, corn, undrained tomatoes, rice, beans and green chile peppers. Bring to a boil, then reduce heat, cover, and simmer for 12 minutes. Stir in zucchini, replace cover and cook for 5 minutes more, until zucchini is tender crisp. Remove from heat, stir in cilantro.
The recipes on this blog are tested with a conventional gas oven and gas stovetop. It’s important to note that some ovens, especially as they age, can cook and bake inconsistently. Using an inexpensive oven thermometer can assure you that your oven is truly heating to the proper temperature. If you use a toaster oven or countertop oven, please keep in mind that they may not distribute heat the same as a conventional full sized oven and you may need to adjust your cooking/baking times. In the case of recipes made with a pressure cooker, air fryer, slow cooker, or other appliance, a link to the appliances we use is listed within each respective recipe. For baking recipes where measurements are given by weight, please note that results may not be the same if cups are used instead, and we can’t guarantee success with that method.