Adobo Chicken with Peach and Tomato Salad
Marinate in advance for moist, flavorful adobo chicken. Served with queso blanco and a grilled peach and tomato salad, this recipe makes a complete meal.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.perdue.com.
Cooking tools:
- Grill
- Grill pan
- Instant-read thermometer
- Zip-top bag
- Pastry brush
- Tongs
- Chef's knife
- Cutting board
- Measuring spoon
- Measuring cup
- Mixing bowl
- Whisk
- Plate
- Serving platter
- Refrigerator
Ingredients
- 1 pkg. PERDUE® Fresh Chicken Thighs
- 1/2 cup Extra Virgin Olive Oil
- 7 tbsp. Lemon Juice
- 1 1/2 tsp. Adobo All-Purpose Seasoning with Pepper
- divide
- 1/3 cup torn basil leaves
- 2 peaches
- pitted and halved
- 2 tsp. Honey
- 2 lb. tomatoes
- sliced into wedges
- 1 cup crumbled Queso Blanco
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