Grilled Lemon-Garlic Chicken with Chickpea Salad from Goya

Name: Grilled Lemon-Garlic Chicken with Chickpea Salad from Goya
Prep time: 35 min
Total time: 60 min
Ingredients: 3 lbs bone-in, skin-on chicken thighs; 1½ cups Goya Mojo Criollo Marinade; ⅓ cup finely chopped fresh cilantro, divided; ¼ cup Goya extra virgin olive oil; ¼ cup Goya lemon juice; 2 Tbsp Goya minced garlic; 1 Tbsp Goya adobo all-purpose seasoning with pepper; 2 lemons, halved; ½ cup Goya extra virgin olive oil; ¼ cup Goya apple cider vinegar; 2 Tbsp finely chopped fresh parsley; 2 Tbsp finely chopped fresh mint; 1 Tbsp Goya minced garlic; 1 tsp Goya adobo all-purpose seasoning with pepper; ½ tsp Goya ground oregano; 2 cans (15.5 oz. each) Goya chickpeas, drained and rinsed; 3 cups cherry tomatoes, halved; 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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s10e7 grilled lemon garlic chicken with chickpea salad — Photo Credit: Goya Foods

Grilled Lemon-Garlic Chicken with Chickpea Salad from Goya

Enjoy two BBQ favorites with this succulent Grilled Lemon Garlic Chicken and Chickpea Salad recipe. The chicken is marinated in Goya Mojo Criollo Marinade along with cilantro. Then, right before grilling, add Adobo, olive oil, lemon, and garlic to elevate its flavor even more. For the salad, simply combine Goya chickpeas, cherry tomatoes, cucumbers, peppers, jalapeños, onions, and a delicious vinaigrette for a simple, tasty meal.

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Prep Time 35

Total Time 1

Course Entrées, Main Course

Servings servings

Ingredients

For the Grilled Lemon-Garlic Chicken

3 lbs bone-in, skin-on chicken thighs
1½ cups Goya Mojo Criollo Marinade
⅓ cup finely chopped fresh cilantro, divided
¼ cup Goya extra virgin olive oil
¼ cup Goya lemon juice
2 Tbsp Goya minced garlic
1 Tbsp Goya adobo all-purpose seasoning with pepper
2 lemons, halved

For the Chickpea Salad

½ cup Goya extra virgin olive oil
¼ cup Goya apple cider vinegar
2 Tbsp finely chopped fresh parsley
2 Tbsp finely chopped fresh mint
1 Tbsp Goya minced garlic
1 tsp Goya adobo all-purpose seasoning with pepper
½ tsp Goya ground oregano
2 cans (15.5 oz. each) Goya chickpeas, drained and rinsed
3 cups cherry tomatoes, halved
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

Instructions

For the Grilled Lemon-Garlic Chicken

Toss together chicken, mojo criollo and ¼ 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.
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℉.
Grill lemon halves, cut side down, for 4 to 6 minutes or until charred and juicy.
Let stand for 5 minutes.

For the 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).
Garnish chicken with remaining cilantro and grilled lemons. Serve with chickpea salad.

Notes

Chef's Note: Substitute pinto beans, lentils or white beans for chickpeas if desired.

Keyword chickpea salad, goya, grilled chicken, lemon garlic chicken

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Grilled Lemon-Garlic Chicken with Chickpea Salad from Goya