Grilled Mojo Chicken with Arugula Salad


Grilled Mojo Chicken with Arugula Salad

PREP TIME: 0min COOK TIME: 30min
Serves 5

  • 349
  • 32g
  • 284mg
  • 2g
    Sat. Fat
  • 6g

Ingredients Ingredients


1 24.5 ounce bottleGOYA® Mojo Criollo

GOYA® Adobo All-Purpose Seasoning with Pepper, to taste

1/2 tablespoonbalsamic vinegar

1 1/2 tablespoonsGOYA® Extra Virgin Olive Oil

2 1/2 cupsbaby arugula

1 tomato, seeded and chopped (about 1/2 cup)

1/4 red onion, thinly sliced (about 1/2 cup)

Step 1

Add chicken to gallon-size zip-top bag; add Mojo and seal bag. Massage to coat chicken in marinade; transfer to refrigerator. Marinate at least 2 hours, or until ready to grill; discard marinade.

Step 2

Heat grill to medium-high heat. Season chicken lightly with Adobo. Add chicken to hot, greased grill grates. Grill, flipping once, until golden brown and cooked through (internal temperature registers 165°F on quick-read thermometer when inserted into thickest part of breast), about 10 minutes. Transfer chicken to platter, tent with foil to keep warm.

Step 3

Meanwhile, in large bowl, whisk together balsamic vinegar and olive oil; season with Adobo to taste. Add arugula, tomato and red onion to bowl; toss to coat in dressing.

Step 4

Top chicken with arugula salad. Serve.

Ta Da

Grilled Mojo Chicken with Arugula Salad

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Serves 5

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