2/3cupHot Sauce(such as Valentina Mexican hot sauce)
2Garlic Cloves(minced)
1/4cupFresh Lime Juice(from about 3-4 limes)
2TablespoonsGround Allspice
1teaspoonCinnamon
2teaspoonsThyme
1/4cupBrown Sugar
2-3teaspoonsSalt
2teaspoonsPepper
1cupScallions, chopped(optional)
1/4cupOil(optional)
Bowl Ingredients:
White Rice
Black Beans(can be tossed with scallions, cilantro, and lime juice)
Pineapple
Mango
Red, Orange, and Yellow Peppers
Cilantro
Lime Wedges
Instructions
Chicken Marinade:
In a large Ziploc bag or bowl, mix all marinade ingredients together. If you so desire, you may add oil for extra juiciness. I suggest piercing the chicken with a fork to allow for the marinade to penetrate the chicken.
Let marinate in the refrigerator for at least 30 minutes. 4-8 hours is ideal. When ready to cook, preheat the grill to medium heat. Brush grill with oil to prevent sticking. Place chicken on the grill. Cook for approximately 5 - 6 minutes per side, depending on the thickness of the chicken. The internal temperature of the chicken should reach 165 degrees. Remove chicken from grill and let rest for 5 minutes.
Bowl Instructions:
Cook rice according to package instructions. Make sure to salt the water when cooking the rice. For extra flavor, toss black beans with scallions, cilantro, and lime juice.