Two kinds of chiles—jalapeños and canned chipotles—contribute different styles of heat (fresh and grassy and intensely smoky, respectively) to a mayonnaise coating for grilled chicken. If you have leftover chicken and salsa, combine it with the reserved chipotle-mayo mixture for a Mexican take on chicken salad.
For the chicken
1 7-oz. can chipotles in adobo sauce
1 white onion, coarsely chopped
1/2 cup chopped fresh cilantro
1/3 large jalapeño, seeded and chopped (reserve the rest for the salsa)
1/2 cup fresh lime juice (from about 4 limes)
Kosher salt
2 cups mayonnaise; more as needed
6 boneless, skinless chicken breast halves
1 lime, cut into wedges
For the salsa
2 large ripe tomatoes, cut into 1/2-inch dice
2 medium ears corn, husked
1 Tbs. olive oil
1 15.5-oz. can black beans, rinsed and drained
4 scallions, thinly sliced
2/3 large jalapeño, seeded and minced
1/3 cup chopped fresh cilantro, plus a few whole fresh leaves for garnish
1-1/2 Tbs. fresh lime juice
1-1/2 tsp. finely grated lime zest
Kosher salt and freshly ground black pepper
Coat the chicken
Put half of the chipotles and adobo sauce in a blender. (Save the rest for another use.) Add the onion, cilantro, jalapeño, lime juice, and a pinch of salt, and purée. Transfer to a large bowl, and whisk in the mayonnaise, adding more mayonnaise if too hot. Reserve 1/2 cup of the mixture for serving. Add the chicken to the remaining mixture, toss to coat, cover, and refrigerate for 2 to 4hours.
Make the salsa
Prepare a medium-high (400°F to 475°F) gas or charcoal grill fire.
Put the tomatoes in a strainer and let the excess liquid drain.
Meanwhile, brush the corn with the oil and grill, turning occasionally, until the kernels are charred in places and crisp-tender, about 8 minutes. Let cool briefly, and then cut the kernels from the cob.
Transfer the corn to a medium bowl, and gently toss with the tomatoes, beans, scallions, jalapeño, cilantro, lime zest and juice, 3/4 tsp. salt, and 1/2 tsp. pepper. Garnish the salsa with the cilantro leaves.
Grill the chicken and serve
Remove the chicken from the mayonnaise mixture, leaving a light coating on it.
Grill the chicken without moving it until grill marks form, 4 to 6 minutes. Flip and grill until just cooked through (160°F), another 4 to 6 minutes. Transfer to a cutting board, and let rest for a few minutes.
Thinly slice the chicken and serve with the salsa, reserved chipotle mayonnaise, and lime wedges.
nutrition information (per serving):
Calories (kcal): 390, Fat Calories (kcal): 170, Fat (g): 19, Saturated Fat (g): 3.5, Polyunsaturated Fat (g): 9, Monounsaturated Fat (g): 6, Cholesterol (mg): 80, Sodium (mg): 430, Carbohydrates (g): 23, Fiber (g): 5, Sugar (g): 7, Protein (g): 32
