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Bourbon Guava Chili Glazed Chicken with Cannellini Salad

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In The Fresh Meat Case

Bourbon Guava Chili Glazed Chicken with Cannellini Salad

Bourbon Guava Chili Glazed Chicken with Cannellini Salad
Comments

In The Fresh Meat Case

In The Fresh Meat Case

Made With:

PERDUE® Chicken Leg Quarters

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PREP TIME: 20min COOK TIME: 35min
Serves 4

PREP TIME: 20min COOK TIME: 35min
Serves 4

  • 670
    Calories
  • 27g
    Protein
  • 1080mg
    Sodium
  • 8g
    Sat. Fat
  • 42g
    Sugar

Ingredients

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


Step 1

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.

Step 2

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 TIP

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.

Step 3

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).

Step 4

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 TIP

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.

Bourbon Guava Chili Glazed Chicken with Cannellini Salad



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Serves 4 https://www.perdue.com/recipeimages/bourbon_guava_thumbnail.jpg https://www.perdue.com/recipeimages/bourbon_guava_thumbnail.jpg