Tequila-Lime Grilled Chicken over Black Beans

Chicken:
1/4 c. tequila
1/2 c. freshly squeezed lime juice
1/4 c. freshly squeezed orange juice
1 tsp. chili powder
1 jalapeno pepper, ribbed, seeded and minced
2 cloves garlic, minced or pressed through a garlic press
1 tsp. kosher salt
1/2 tsp. black pepper
2 boneless, skinless chicken breasts

Beans:
1 tbsp. olive oil
1/4 c. onion, chopped
2 cloves garlic, minced
1 jalapeno pepper, seeded and minced
1 can black beans, drained and rinsed
1/4 c. chicken or vegetable broth
Cumin, fajita seasoning, and cayenne pepper
Salt and pepper
Dash of hot sauce
1/2 to 3/4 c. frozen corn

Combine tequila, lime juice, orange juice, chili powder, jalapeno, garlic, salt, and pepper in a bowl or zippered plastic bag. Mix well; add chicken breasts to container. Cover and refrigerate overnight, or at least 8 hours.

When you are ready to cook the chicken, heat grill to medium-high heat. Oil grates to prevent meat from sticking. Once grill is heated, cook chicken until nicely browned and cooked through, about 15 to 20 minutes. Allow chicken to rest for 5 minutes before serving.

While chicken is cooking, prepare beans. Heat olive oil in a saucepan over medium-high heat. Add onions and saute until translucent, about 5 to 7 minutes. Add garlic and jalapeno to pan and saute for 1 minute more. Add black beans to pan and cook for a few minutes until warmed through. Pour in chicken broth and bring to a simmer. Season with cumin, fajita seasoning, and cayenne pepper to taste. Adjust salt and pepper as needed. Allow mixture to simmer until most of the liquid has reduced. Stir in hot sauce and frozen corn, and cook 2 to 3 minutes more. Divide bean mixture between two serving plates and top with grilled chicken. Garnish with lime wedges, if desired.