Grilled Lemon-Garlic Chicken with Chickpea Salad

Grilled Lemon-Garlic Chicken with Chickpea Salad
Grilled Lemon-Garlic Chicken with Chickpea Salad

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Prep time

35m

Total time

1h

Yields

6-8

Servings

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La Cocina Goya

Enjoy two BBQ favorites, chicken and salad! Prepare this succulent Grilled Lemon Garlic Chicken and Chickpea Salad recipe. Here, the chicken is marinated in our convenient GOYA® Mojo Criollo Marinade along with cilantro, then, right before grilling Adobo, olive oil, lemon, and garlic are added to elevate its flavor even more. For the salad, simply combine tasty GOYA® Chick Peas, cherry tomatoes, cucumbers, peppers, jalapeños, onions, and a delicious vinaigrette for a simple, tasty meal.

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  • Ingredients
  • Directions

Ingredients

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Grilled Lemon-Garlic Chicken:

3 lbs.

bone-in, skin-on chicken thighs

cup

finely chopped fresh cilantro, divided

2

lemons, halved

Chickpea Salad:

2 tbsp.

finely chopped fresh parsley

2 tbsp.

finely chopped fresh mint

2 cans (15.5 oz. each)

GOYA® Chick Peas, drained and rinsed

3 cups

halved cherry tomatoes

2 cups

sliced cucumbers

1

green bell pepper, seeded and diced

½

small red onion, thinly sliced

1

fresh jalapeño pepper, seeded and diced

½ cup

finely crumbled GOYA® Queso Fresco, optional

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Directions

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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

Appetizers & Snacks Breakfast & Brunch Salads Main Dishes Side Dishes Desserts & Drinks BBQ & Grilling Game Day Movie Night CIA Recipes Main Dishes Side Dishes Salads Desserts & Drinks Appetizers & Snacks Caribbean Mexico South America Central America Spain Over 60 Summer

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