Grilled Lemon-Garlic Chicken with Chickpea Salad

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¼ cup

GOYA® Lemon Juice

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2 tbsp.

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1 tbsp.

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lemons, halved

Chickpea Salad:

½ cup

GOYA® Apple Cider Vinegar

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¼ cup

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2 tbsp.

finely chopped fresh parsley

2 tbsp.

finely chopped fresh mint

1 tbsp.

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1½ tsp.

GOYA® Mojo Criollo Marinade

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½ tsp.

GOYA® Ground Oregano

2 cans(15.5 oz. each)

GOYA® Chick Peas, drained and rinsed

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3 cups

halved cherry tomatoes

2 cups

sliced cucumbers

green bell pepper, seeded and diced

small red onion, thinly sliced

fresh jalapeño pepper, seeded and diced

½ cup

finely crumbled GOYA® Queso Fresco, optional

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Directions

Kitchen View

Step 1

Grilled Lemon-Garlic Chicken: Toss together chicken, mojo criollo and 1/4 cup cilantro. Cover and refrigerate for at least 4 hours or up to overnight; remove chicken from marinade, discarding marinade. Toss together chicken, oil, lemon juice, garlic and adobo seasoning.

Step 2

Preheat grill to medium heat, grease grates well. Grill chicken, turning occasionally, for 20 to 25 minutes or until chicken is golden brown, skin is crisp, and instant-read thermometer inserted in center reaches internal temperature of 165°F. Grill lemon halves, cut side down, for 4 to 6 minutes or until charred and juicy. Let stand for 5 minutes.

Step 3

Chickpea Salad: Whisk together oil, vinegar, parsley, mint, garlic, adobo seasoning and oregano. Toss together chickpeas, tomatoes, cucumbers, green pepper, red onion, jalapeño and dressing. Let stand for 5 minutes. Sprinkle with queso fresco (if using).

Step 4

Garnish chicken with remaining cilantro and grilled lemons. Serve with chickpea salad. Note: Substitute pinto beans, lentils or white beans for chickpeas if desired.

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Recipe Tags

Grilled Lemon-Garlic Chicken with Chickpea Salad

Prep Time: 35m

Total time: 60m

Yields: 6-8 Servings

Ingredients

Grilled Lemon-Garlic Chicken:

3 lbs.

bone-in, skin-on chicken thighs

1½ cups

⅓ cup

finely chopped fresh cilantro, divided

¼ cup

¼ cup

GOYA® Lemon Juice

2 tbsp.

1 tbsp.

lemons, halved

Chickpea Salad:

½ cup

GOYA® Apple Cider Vinegar

¼ cup

2 tbsp.

finely chopped fresh parsley

2 tbsp.

finely chopped fresh mint

1 tbsp.

1½ tsp.

GOYA® Mojo Criollo Marinade

½ tsp.

GOYA® Ground Oregano

2 cans(15.5 oz. each)

GOYA® Chick Peas, drained and rinsed

3 cups

halved cherry tomatoes

2 cups

sliced cucumbers

green bell pepper, seeded and diced

small red onion, thinly sliced

fresh jalapeño pepper, seeded and diced

½ cup

finely crumbled GOYA® Queso Fresco, optional

Directions

Step 1

Step 2

Step 3

Step 4

Garnish chicken with remaining cilantro and grilled lemons. Serve with chickpea salad. Note: Substitute pinto beans, lentils or white beans for chickpeas if desired.

Return

Kitchen View

Grilled Lemon-Garlic Chicken with Chickpea Salad

Prep Time: 35m

Total time: 60m

Yields: 6-8 Servings

Ingredients

Grilled Lemon-Garlic Chicken:

3 lbs.

bone-in, skin-on chicken thighs

1½ cups

⅓ cup

finely chopped fresh cilantro, divided

¼ cup

¼ cup

GOYA® Lemon Juice

2 tbsp.

1 tbsp.

lemons, halved

Chickpea Salad:

½ cup

GOYA® Apple Cider Vinegar

¼ cup

2 tbsp.

finely chopped fresh parsley

2 tbsp.

finely chopped fresh mint

1 tbsp.

1½ tsp.