Grilled Espresso Adobo Chicken with Mango Melon Salad
Fresh boneless, skinless chicken thigh filets are hand trimmed for cooking convenience. Four packs of two thighs are in each resealable bag - so you can cook what you want and store what you don't.
|Serving Size: 1 filet (136g)|
|Amount Per Serving|
|Cal. from Fat 10|
|% Daily Value*|
|Total Fat 1.5g||2%|
|Saturated Fat 0g||0%|
|Total Carbs 0g||0%|
|Dietary Fiber 0g||0%|
|Vitamin A 0%|
|Vitamin C 2%|
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.
Follow our easy cooking instructions to ensure tender and juicy chicken thigh filets:
• SKILLET: Lightly coat skillet with oil or cooking spray. Heat pan over medium-high heat, add thighs and brown 1 minute per side. Reduce heat to medium-low; cover and cook 9 minutes, to 170ºF internal temperature, turning frequently.
• OVEN: Lightly coat a foiled lined backing sheet. Preheat oven to 350ºF. Place thighs on baking sheet; cook 20 minutes, to 170ºF internal temperature.
• GRILL: Lightly coat the grill with oil or cooking spray and preheat to medium/high (550ºF). Place the thighs on the grate above the flame and grill for 3-4 minutes per side. Cook for a total of 12 minutes until the internal temperature reaches 170ºF.
• FROM FROZEN: Lightly coat a foil lined baking sheet. Preheat oven to 350ºF. Place frozen thighs on foil-lined baking sheet and cook 15 minutes, turn over and cook 15 more minutes until the internal temperature reaches 170ºF.