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Adobo Chicken with Peach and Tomato Salad
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Adobo Chicken with Peach and Tomato Salad

Adobo Chicken with Peach and Tomato Salad

Serves 4 | Prep/Cook Time: 50 Min
  • Calories 590
  • Protein 28g
  • Sodium 820mg
  • Sat.Fat 12g
  • Sugar 15g
Nutritional Information
Serving Per Recipe: 4
Amount Per Serving
Calories 590
% Daily Value*
Total Fat 45g 69 %
Saturated Fat 12g 60 %
Cholesterol 115g 38 %
Sodium 820mg 34 %
Total Carbs 20g 7 %
Dietary Fiber 4g 16 %
Sugars 15g
Protein 28g
Vitamin A 50%
Vitamin C 90%
Calcium 25%
Iron 10%
*Percent Daily Values are based
on a 2,000 calorie diet.

Ingredients
1 pkg PERDUE® Chicken Thighs
1/2 cup GOYA® Extra Virgin Olive Oil, divided
7 tbsp GOYA® Lemon Juice, divided
1 1/2 tsp GOYA® Adobo All-Purpose Seasoning with Pepper, divide
2/3 cup torn basil leaves, divided
2 peaches, pitted and halved
2 tsp GOYA® Honey
2 lb tomatoes, sliced into wedges
1 cup crumbled GOYA® Queso Blanco
Instructions
1 In a gallon sized resealable plastic bag, combine the chicken thighs, 6 tablespoons olive oil, 4 tablespoons lemon juice, 1 teaspoon Adobo seasoning, and 3 tablespoons chopped basil. Toss to coat chicken well. Refrigerate for 2 to 24 hours.
2 Preheat a grill or grill pan to medium heat. Remove the chicken from the marinade and drain off excess. Discard the marinade. Place the thighs on the grill and close the cover. Grill, turning frequently, about 10 to 15 minutes per side, until the thighs are golden brown on both sides and the chicken is cooked through. Chicken is done when a meat thermometer inserted in the center reaches 180 degrees F. Transfer chicken to a plate and let rest for 5 minutes. Brush the peaches with olive oil and place on the grill, cut side down. Grill for about 4 to 5 minutes, turn and continue grilling until lightly charred and tender, about 4 minutes more. Slice peaches into wedges.
3 In a small bowl or measuring cup, whisk together the remaining ¼ cup olive oil, 3 tablespoons lemon juice, ½ teaspoon Adobo seasoning, and honey. Set the dressing aside.
4 To serve Grilled Adobo Chicken Thighs With Tomato And Peach Salad, arrange the tomatoes and peaches on a serving platter. Season lightly with Adobo seasoning. Drizzle with the lemon dressing and crumbled queso blanco. Top with chicken thighs. Garnish with the remaining basil and serve.
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Marinate in advance for moist, flavorful adobo chicken. Served with queso blanco and a grilled peach and tomato salad, this recipe makes a complete meal. Serves 4 https://www.perdue.com/recipeimages/goya_adobochicken_tomatopeach_salad_220.jpg https://www.perdue.com/recipeimages/goya_adobochicken_tomatopeach_salad_220.jpg