Grilled Mojo Chicken with Arugula Salad | GOYA

Main Dishes

Grilled Mojo Chicken with Arugula Salad

Serves 5

Prep time: 10 min.

Total time: 30 min., plus marinating time

Ingredients

1 pkg. (1.5 lbs.) Perdue® Perfect Portions® Boneless, Skinless Chicken Breasts

1 bottle (24.5 oz.) GOYA® Mojo Criollo

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

½ tbsp. balsamic vinegar

1½ tbsp. GOYA® Extra Virgin Olive Oil

2½ cups baby arugula

1 tomato, seeded and chopped (about ½ cup)

¼ red onion, thinly sliced (about ½ cup)

Directions

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.
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° on quick-read thermometer when inserted into thickest part of breast), about 10 minutes. Transfer chicken to platter; tent with foil to keep warm.
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.
4. Top chicken with arugula salad. Serve.

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