Grilled Mexican Adobo Chicken
PREP TIME: 30min COOK TIME: 35min
|Serving Per Recipe: 4|
|Amount Per Serving|
|% Daily Value*|
|Total Fat 28g||42%|
|Saturated Fat 8g||40%|
|Total Carbs 42g||14%|
|Dietary Fiber 4g||16%|
|Vitamin A 0%|
|Vitamin C 90%|
|*Percent Daily Values are based
on a 2,000 calorie diet.
1 tbsp. Adobo All-Purpose Seasoning with Pepper
1/2 tbsp. ground chili powder or ancho chili powder
1 tbsp. brown sugar
3 large scallions
2/3 tbsp. 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
In a small dish, combine the adobo seasoning, chili powder and sugar. Rub the spice mixture all over the chicken pieces and let them stand for 15 minutes.
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.
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.
Serve the chicken with the mango melon salad on the side.
TIP: Taste and adjust the amount of honey, depending on the sweetness of your fruit.
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