6 chicken breasts -- boned/skinned
1-1/2 teaspoons cumin
1/2 teaspoon achiote
1 tablespoon oregano
1 tablespoon thyme -- chopped
2 garlic cloves
kosher or sea salt
1/4 teaspoon white pepper
3 tablespoon chile paste
1/4 cup orange juice
1 teaspoon orange peel
1/4 cup red wine vinegar
1/4 cup olive oil
1/2 red onion -- thinly sliced
1 lime -- juice of
1/2 cup sour cream
12 cilantro sprigs
cooked black beans
Instructions:
Lightly pound chicken breasts to even thickness. With mortar and pestle
or in a blender, grind cumin, achiote, oregano, thyme, garlic, salt
and pepper. Combine with Chile Paste, orange juice, orange peel, vinegar
and olive oil. Reserve half of marinade for sauce and spread other
half over chicken breasts and marinate at least 2 hours. Marinate
sliced onions in lime juice at least 20 minutes to 1 hour. Onions
will turn bright pink. Grill chicken breasts over medium fire. Serve
with reserved marinade as sauce, garnished with sour cream, cilantro
sprigs, marinated onions and black beans.
