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Give your weeknight, grilled chicken dinner a GOYA® make-over with this delicious, lemon-herb chicken recipe from the sunny Caribbean. Packed with flavor, it's guaranteed to win the hearts of friends and family!
Just marinate chicken pieces in a spunky blend of lemon, GOYA® Extra Virgin Olive Oil, garlic, herbs, and seasonings. Then grill over an open flame for a finger-licking entrée that’s perfect for a weeknight meal, or weekend cookout.
GOYA® Lemon Juice
freshly chopped cilantro
GOYA® Minced Garlic or 4 cloves garlic, finely chopped
dried oregano leaf
GOYA® Adobo All-Purpose Seasoning with Pepper, plus more to taste
red pepper flakes (optional)
bone-in, skin-on chicken pieces (breasts, legs, and/or thighs), about 2 lbs.
In bowl, mix together olive oil, lemon juice, cilantro, garlic, oregano, Adobo, cumin and red pepper flakes; transfer to large zip-top bag. Add chicken; turn to coat completely. Transfer to refrigerator; marinate at least 2 hours, or up to 24 hours for best results. Bring chicken to room temperature 30 minutes before grilling, discard marinade.
Heat grill to medium heat. Add chicken (skin side-down) to hot, greased grill grates. Cook until well browned on skin side, (about 10 minutes). Flip chicken. Grill until cooked through (internal temperature will register 165F on quick-read thermometer when inserted into thickest part of meat without touching the bone), about 15 minutes more.
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