Serious Eats: Recipes

Zucchini, Black Bean and Chicken Burritos on the Grill

Editor's note: Philadelphia food writers Joy Manning and Tara Mataraza Desmond drop by each week with Meat Lite, which celebrates meat in moderation. Meat Lite was inspired by their book, Almost Meatless.

There's plenty of real estate on those grill grates for more than just burgers and giant slabs of meat. In the summer, the grill comes in handy for direct open-flame cooking, for simulating roasting, and for reheating or gently heating all kinds of ingredients. This recipe is fast and cooked completely on the grill, keeping things cool in the kitchen and clean up easy. One 1-pound chicken breast fills out the marinated zucchini and black bean mixture that becomes the filling for the burrito.

Grilling chicken with the skin on and bone in helps keep the meat tender and juicy. You can peel the skin away before serving if you prefer, and you'll cut the meat from the bone to serve. It takes a little longer to cook chicken through when the bone is in, but it will prevent the stiff, flavorless results so commonly endured with grilled boneless, skinless chicken breasts.

If you're eating with vegetarian family or friends, don't mix the chicken in with the veggies and beans before serving, and make this a meat-optional meal.

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