Preparation:
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. |
