Mojo Marinated Chicken with Grilled Purple Potatoes and Charred Corn and Black Bean Salsa with Grilled Flour Tortilla

Ingredients

• 2 pounds boneless, skinless chicken breast
• Salt and freshly ground black pepper
• 6 medium purple potatoes, sliced
• Olive oil
• 1 ear corn, kernels cut from cob
• 1 medium white onion, chopped (1/4 for marinade and 3/4 for salsa)
• 10 cloves garlic, minced (4 cloves for marinade and 6 cloves for salsa)
• 1 can black beans, drained and rinsed
• 1 small green pepper, cored, seeded and sliced
• 1 jalapeno, seeded and sliced
• 4 Roma tomatoes, chopped
• 2 bunches cilantro, leaves roughly chopped (1/2 for marinade and 1/2 for salsa)
• 2 lemons, halved (1 lemon for marinade and 1 for salsa)
• 2 limes, halved (1 lime for marinade and 1 for salsa)
• 4 flour tortillas
• 1/2 teaspoon cumin

Directions

Marinade: Mix cumin, cilantro, garlic, onion, lemon juice, lime juice and 2 tablespoons of olive oil in a bowl and pour into a zip lock bag.  Add the chicken and make sure the chicken is coated with the marinade.  Let sit in the refrigerator minimum 1 hour, up to 24 hours.

Preheat a grill or grill pan on medium heat.

Season the chicken with salt and pepper, to taste, and grill until golden brown on each side and cooked through, about 4 minutes per side.  Transfer the chicken to a cutting board.

Put the potatoes in a small pot of water over medium heat and bring to a boil.  Reduce the heat and simmer for just a few minutes until potatoes are cooked, but not soft.  Drain the potatoes and add them to a bowl.  Add some olive oil and season with salt and pepper, to taste.  Toss the potatoes to coat with the oil.  Put on the grill and cook for 1 minute on each side.  Remove from the grill to a serving dish.

In a large sauté pan over medium-high heat, heat 1 tablespoon olive oil.  Add the corn, onion, and garlic and sauté for 2 to 3 minutes.  Add black beans and cook 2 minutes.

Remove the pan from the heat and stir in the peppers, tomato and cilantro.  Squeeze in the juice from 1 lemon and 1 lime.  Transfer to a serving bowl.

Slice the chicken and arrange on a serving platter.  Serve with the grilled potatoes, the corn and bean salsa and flour tortillas.