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Chicken With Grilled Corn, Avocado and Watermelon
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Chicken With Grilled Corn, Avocado and Watermelon

Chicken With Grilled Corn, Avocado and Watermelon

Serves 4 | Prep/Cook Time: 1 Hr
  • Calories 950
  • Protein 37g
  • Sodium 720mg
  • Sat.Fat 18g
  • Sugar 13g
Nutritional Information
Serving Per Recipe: 4
Amount Per Serving
Calories 950
% Daily Value*
Total Fat 75g 115 %
Saturated Fat 18g 90 %
Cholesterol 120g 40 %
Sodium 720mg 30 %
Total Carbs 38g 13 %
Dietary Fiber 11g 44 %
Sugars 13g
Protein 37g
Vitamin A 45%
Vitamin C 60%
Calcium 35%
Iron 25%
*Percent Daily Values are based
on a 2,000 calorie diet.

Ingredients
1 pkg PERDUE® Chicken Thighs
1 pkg Sazon GOYA® with Saffron
1 3/4 tsp GOYA® Adobo All-Purpose Seasoning with Pepper, divided
1/2 cup GOYA® Extra Virgin Olive Oil
3 ears corn, shucked
3 firm-ripe avocados, halved, pitted and peeled
1/2 small seedless watermelon, cut into 3/4 -inch pieces (about 4 cups)
1 1/4 cups packed fresh basil leaves
3/4 cup packed fresh mint leaves
1/2 tsp GOYA® Minced Garlic
1 tbsp chopped canned GOYA® Jalapeño Peppers
1/3 cup pepitas, toasted
1/3 cup grated Parmesan cheese
2 tbsp lime juice
1 cup diced GOYA® Queso Blanco cheese
Instructions
1 In a gallon sized resealable plastic bag, combine the chicken thighs, sazon and 1 ½ teaspoons of adobo seasoning. Toss to coat chicken well. Refrigerate for 2 to 24 hours.
2 Preheat your grill or grill pan to medium heat. Brush the corn and avocado halves with 2 tablespoons of olive oil. Grill the corn, turning occasionally, until lightly charred, about 14 minutes. Grill the avocadoes, cut side down, until grill-marked, about 8 minutes. Dice the avocado into 1” pieces. Cut corn off of cob and combine with watermelon and diced avocados. Set avocado, corn, and watermelon salsa aside.
3 Preheat a grill or grill pan to medium heat. Remove the chicken from the resealable plastic bag. 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
4 Into a food processor, combine the herbs, garlic, jalapeño peppers, pepitas, Parmesan, lime juice, remaining ½ cup olive oil and remaining ¼ teaspoon Adobo seasoning. Pulse together until finely chopped. To serve Chicken With Grilled Avocado, Corn And Watermelon, place a grilled chicken thigh on a plate. Spoon the corn, avocados, watermelon salsa on the side and top with queso blanco. Sprinkle chicken with Adobo.

TIP: To save time, instead of removing the corn kernels from the cob after grilling, simply cut the corn into pinwheels and serve alongside the dish.

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Tender chicken seasoned with saffron, basil, and mint will become your go-to summer dish. Serve with a rustic mix of grilled corn, avocado and watermelon. Serves 4 https://www.perdue.com/recipeimages/goya_chicken_grilledavocado_220.jpg https://www.perdue.com/recipeimages/goya_chicken_grilledavocado_220.jpg