Grilled Espresso Adobo Chicken with Mango Melon Salad
Boneless, skinless chicken thighs, 2-3 thighs packed in an individually wrapped pouch. Refrigerated.
|Serving Size: 4 OZ (112 G)|
|Amount Per Serving|
|Cal. from Fat 70|
|% Daily Value*|
|Total Fat 8g||12%|
|Saturated Fat 2g||10%|
|Total Carbs 0g||0%|
|Dietary Fiber 0g||0%|
|Vitamin A 0%|
|Vitamin C 0%|
• Keep refrigerated or frozen. Thaw in refrigerator or microwave.
• Keep raw meat and poultry separate from other foods. Wash work surfaces (including cutting boards), utensils, and hands after touching raw meat or poultry.
• Cook thoroughly.
SKILLET: Preheat lightly-oiled pan to medium-high. Cook chicken, turning occasionally, 12-14 minutes, to an internal temperature of 180°F. Uncover the last 3 minutes of cooking.
GRILL OR BROIL: Trim fat from thighs; pound to flatten; season. Grill over medium-hot coals or broil 6-8 inches from heat source 25-35 minutes, to an internal temperature of 180°F. Turn and baste with marinade, 3-4 times during grilling.