Bourbon Guava Chili Glazed Chicken with Cannellini Salad
In The Fresh Meat Case
PREP TIME: 20min COOK TIME: 35min
|Serving Per Recipe: 4|
|Amount Per Serving|
|% Daily Value*|
|Total Fat 32g||41%|
|Saturated Fat 8g||40%|
|Total Carbs 69g||25%|
|Dietary Fiber 10g||36%|
|Vitamin A 0%|
|Vitamin C 30%|
|*Percent Daily Values are based
on a 2,000 calorie diet.
1 pkg. PERDUE® Chicken Leg Quarters
1 (24.5 oz) bottle GOYA® Mojo Criollo
1/4 cup + 3 tbsp. bourbon or GOYA® Apple Cider
3/4 cup chopped GOYA® Guava Paste
1 tsp. ancho chili powder or salt-free chili powder
1/2 tsp. + 1/8 tsp. GOYA® Adobo All-Purpose Seasoning with Pepper
3 tbsp. GOYA® Lemon Juice
3 tbsp. GOYA® Extra Virgin Olive Oil
1 (15.5 oz.) can GOYA® Organic Cannellini Beans, rinsed and drained
1 cup mixed color cherry tomatoes, halved
1/4 cup chopped fresh dill
1 medium red onion, sliced ¾“ thick
1/2 lb. green beans, trimmed
Trim excess fat and skin from chicken. Place chicken, Mojo Criollo and ¼ cup bourbon in one-gallon zip-top bag. Mix together until chicken is well-coated; push out air and seal. Marinate, refrigerated, 6-12 hours.
Combine guava paste, 3 tablespoons bourbon and 1½ tablespoons water in small saucepan or skillet. Bring to simmer, reduce heat to low and cook, stirring until blended and smooth. Stir in ancho chili powder and 1/8 teaspoon Adobo. In separate medium bowl, whisk together lemon juice, 2 tablespoons olive oil and ½ teaspoon Adobo. Toss in cannellini and tomatoes; place dill on top.
TIP: To microwave the guava paste mixture, combine guava paste, 3 tablespoons bourbon and 1½ tablespoons water in medium microwaveable bowl. Microwave on high for 1 minute; stir until blended.
Preheat grill to medium. Remove chicken from marinade; discard marinade. Grill chicken covered, turning occasionally, until browned and no longer pink at the bone, about 30-38 minutes (internal temperature reaches 175°F on quick-read thermometer when inserted into thickest part of leg). Brush tops of chicken with guava paste mixture and grill 5 minutes more (until internal temperature reaches 180°F on quick-read thermometer when inserted into thickest part of leg).
Grill red onion slices and green beans (see Tip) until vegetables are browned and just tender, turning once, about 8 minutes. Coarsely chop red onion and cut green beans in half crosswise. Toss with cannellini mixture and serve with chicken.
TIP: Use a grill basket or grill sheet for grilling green beans, or lay beans perpendicularly directly on the grates, turning in small batches as they brown.
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