Grilled Espresso Adobo Chicken with Mango Melon Salad

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Grilled Espresso Adobo Chicken with Mango Melon Salad

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Prep/Cook
PREP TIME: 30min COOK TIME: 35min
Serves
Serves 4

  • 580
    Calories
  • 44g
    Protein
  • 1280mg
    Sodium
  • 8g
    Sat. Fat
  • 33g
    Sugar
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Ingredients Ingredients

Ingredients

1 tbsp.ground Café GOYA® espresso or coffee

1 tbsp.GOYA® Adobo All-Purpose Seasoning with Pepper

1/2 tbsp.ground chili powder or ancho chili powder

1 tbsp.brown sugar

3 large scallions

1 lime

2–3 tbsp.GOYA® Honey

1/2 small seedless watermelon, cut into ¾-inch pieces, about 3 cups

1 medium cucumber, quartered lengthwise and sliced

1 mango, cubed

3 tbsp.fresh mint, chopped, plus sprigs for garnish


Step 1

Step 1

Rub

In a small dish, combine the espresso, adobo seasoning, chili powder and sugar. Rub the spice mixture all over the chicken pieces and let them stand for 15 minutes.

Step 1
Step 2

Step 2

Step 2

Grill

Preheat an oiled grill or grill pan over medium heat. Place the chicken pieces on the grill. Cover and grill them, turning frequently, until browned on all sides and cooked through, about 35 minutes. Chicken is done when a meat thermometer inserted in the thickest part reaches 180° F. Transfer chicken to a serving platter. Grill the scallions for 4 minutes, remove them from the grill and then chop them into ½-inch pieces.

Step 3

Step 3

Toss

Meanwhile, in a large bowl, combine the zest of ½ lime, the juice of 1 whole lime and the honey. Stir until blended. Toss in watermelon, cucumber, mango, mint and the chopped scallions. Set aside until ready to serve.

Step 3
Step 4

Step 4

Step 4

Serve

Serve the chicken breasts with the mango melon salad on the side.

tip TIP

TIP: Taste and adjust the amount of honey, depending on the sweetness of your fruit.

Ta Da

Grilled Espresso Adobo Chicken with Mango Melon Salad

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