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A grilled chicken summer favorite
Here, savory GOYA® Mojo Criollo Marinade and sweet GOYA® Pineapple Juice create a marinade for chicken that couldn't be tastier to eat- or easier to make! Simply marinate the chicken, thread on skewers with vegetables, and then grill. Try it tonight, and you'll see why these Tropical Chicken Skewers have become our signature grilled chicken dish this summer!
Ingredients
2 lbs.
boneless, skinless chicken breast and/or thighs, cut into ¾ cubes
½ cup
GOYA® Pineapple Juice
1 can (20 oz.)
GOYA® Pineapple Chunks, drained
½
yellow onion, cut into 1" pieces
½
green bell pepper, cut into 1" pieces
1 tbsp.
GOYA® Vegetable Oil
Directions
Step 1
In large container with lid, or in large zip-top bag, mix together chicken, mojo, juice and adobo until coated; transfer to refrigerator. Marinate chicken at least 2 hrs, or up to 24 hours.
Step 2
Strain chicken, discarding marinade. On each skewer, alternately thread pineapple, chicken, onions and peppers.
Step 3
Prepare grill to medium-high heat (or, heat oil in large grill pan over medium-high heat). Cook skewers, turning once, until chicken turns dark golden brown and cooked through and vegetables are tender, about 15 minutes. Transfer to serving platter; serve warm.
Grill Marks –Guaranteed!
To ensure your grilled chicken develops golden-brown grill marks, remember these grilling tips: First, make sure the grill is piping hot (about 500ªF). Then, place chicken on the grates and let it cook, untouched, for at least 5 minutes (or up to 7 minutes). Then, flip once. Allowing the chicken to cook undisturbed over the hot flame will give the heat enough time to create the sear marks you love.
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