Main Dish

Grilled Lemon-Garlic Chicken with Chickpea Salad

Grilled Lemon-Garlic Chicken with Chickpea Salad

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<p>Enjoy two BBQ favorites, chicken and salad! Prepare this succulent <em>Grilled Lemon Garlic Chicken and Chickpea Salad</em> recipe. Here, the chicken is marinated in our convenient GOYA® <a title="Mojo Criollo Marinade" href="https://goya.com/en/products/mojo-criollo-marinade" data-udi="https://goya.com/en/products/mojo-criollo-marinade">Mojo Criollo Marinade</a> 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® <a title="Chick Peas Can" href="https://goya.com/en/products/chick-peas-can" data-udi="https://goya.com/en/products/chick-peas-can">Chick Peas</a>, cherry tomatoes, cucumbers, peppers, jalapeños, onions, and a delicious vinaigrette for a simple, tasty meal.</p>

Total Time

60m

Prep Time:35m

Yields:6-8 Servings

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Ingredients

Grilled Lemon-Garlic Chicken:

3 lbs.

<p>bone-in, skin-on chicken thighs</p>

1½ cups

GOYA® Mojo Criollo Marinade

⅓ cup

<p>finely chopped fresh cilantro, divided</p>

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

<p>lemons, halved</p>

Chickpea Salad:

½ cup

GOYA® Extra Virgin Olive Oil

¼ cup

GOYA® Apple Cider Vinegar

2 tbsp.

<p>finely chopped fresh parsley</p>

2 tbsp.

<p>finely chopped fresh mint</p>

1 tbsp.

GOYA® Minced Garlic

1½ tsp.

GOYA® Adobo All-Purpose Seasoning with Pepper

½ tsp.

GOYA® Ground Oregano

2 cans(15.5 oz. each)

GOYA® Chick Peas , drained and rinsed

3 cups

<p>halved cherry tomatoes</p>

2 cups

<p>sliced cucumbers</p>

1

<p>green bell pepper, seeded and diced</p>

½

<p>small red onion, thinly sliced</p>

1

<p>fresh jalapeño pepper, seeded and diced</p>

½ cup

finely crumbled GOYA® Queso Fresco , optional

Directions

Kitchen View

Step 1

<p>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.</p>

Step 2

<p>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.</p>

Step 3

<p>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).</p>

Step 4

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

Products in this Recipe

Mojo Criollo Marinade

Mojo Criollo Marinade
Extra Virgin Olive Oil

Extra Virgin Olive Oil
Lemon Juice

Lemon Juice
Minced Garlic

Minced Garlic
Adobo All-Purpose Seasoning with Pepper

Adobo All-Purpose Seasoning with Pepper
Apple Cider Vinegar

Apple Cider Vinegar
Ground Oregano
Ground Oregano
Chick Peas

Chick Peas
Queso Fresco

Queso Fresco

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Recipe Tags

Main Dish

Chicken

Grilling

All-Ocassion

Under 15 minutes

Summer

Entree

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