|1||pkg PERDUE® Chicken Thighs|
|1/2||cup GOYA® Extra Virgin Olive Oil, divided|
|7||tbsp GOYA® Lemon Juice, divided|
|1 1/2||tsp GOYA® Adobo All-Purpose Seasoning with Pepper, divide|
|2/3||cup torn basil leaves, divided|
|2||peaches, pitted and halved|
|2||tsp GOYA® Honey|
|2||lb tomatoes, sliced into wedges|
|1||cup crumbled GOYA® Queso Blanco|
Preheat a grill or grill pan to medium heat. Remove the chicken from the marinade and drain off excess. Discard the marinade. 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. Brush the peaches with olive oil and place on the grill, cut side down. Grill for about 4 to 5 minutes, turn and continue grilling until lightly charred and tender, about 4 minutes more. Slice peaches into wedges.
In a gallon sized resealable plastic bag, combine the chicken thighs, 6 tablespoons olive oil, 4 tablespoons lemon juice, 1 teaspoon Adobo seasoning, and 3 tablespoons chopped basil. Toss to coat chicken well. Refrigerate for 2 to 24 hours.
To serve Grilled Adobo Chicken Thighs With Tomato And Peach Salad, arrange the tomatoes and peaches on a serving platter. Season lightly with Adobo seasoning. Drizzle with the lemon dressing and crumbled queso blanco. Top with chicken thighs. Garnish with the remaining basil and serve.
In a small bowl or measuring cup, whisk together the remaining ¼ cup olive oil, 3 tablespoons lemon juice, ½ teaspoon Adobo seasoning, and honey. Set the dressing aside.