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Grilled Chili-Coffee Chicken With Tropical Salad

Recipe Source by the Perdue Farms Culinary Team

Grilled Chili-Coffee Chicken With Tropical Salad

Recipe Source by the Perdue Farms Culinary Team

Adobo spices, chili powder and espresso give classic grilled chicken a pinch of Caribbean flavor. Paired with a fresh mango and watermelon salad, this main course dish is the perfect way to end a busy summer day.

Recipe Quick Facts

Prep
30
Minutes .
Cook
35
Minutes .
Makes
4
Servings .
The link to Grilled Chili-Coffee Chicken With Tropical Salad has been copied

Ingredients

Ingredients

  • 10 to 12 Perdue Chicken Drumsticks
  • 1/2 tablespoons ground chili powder or ancho chili powder
  • 1 lime
  • 1/2 small seedless watermelon, cut into 3/4-inch pieces, about 3 cups
  • 1 mango, cubed
  • 1 tablespoon ground Café GOYA® espresso or coffee
  • 1 tablespoon GOYA® Adobo All-Purpose Seasoning with Pepper
  • 1 tablespoon brown sugar
  • 3 large scallions
  • 2 to 3 tablespoons GOYA® Honey
  • 1 medium cucumber, quartered lengthwise and sliced
  • 3 tablespoons fresh mint, chopped, plus sprigs for garnish

Made with Our

Approx. 3-lb. pack of tasty organic drumsticks ― portioned into three 1-lb. pouches

Your Price

$22.99 Each
avg/ea
Approx. 3-lb. pack of tasty drumsticks ― portioned in three 1-lb. pouches

Your Price

$19.99 Each
avg/ea

Step 1

Recipe step image

Step 1

In a small dish, combine the espresso, adobo seasoning, chili powder and sugar. Rub the spice mixture all over the chicken pieces and let them stand for 15 minutes.

Step 2

Recipe step image

Step 2

Preheat an oiled grill or grill pan over medium heat. Place the chicken pieces on the grill. Cover and grill them, turning frequently, until browned on all sides and cooked through, about 35 minutes. Chicken is done when a meat thermometer inserted in the thickest part reaches 180 F. Transfer chicken to a serving platter. Grill the scallions for 4 minutes, remove them from the grill and then chop them into 1/2-inch pieces.

Step 3

Recipe step image

Step 3

Meanwhile, in a large bowl, combine the zest of 1/2 lime, the juice of 1 whole lime and the honey. Stir until blended. Toss in watermelon, cucumber, mango, mint and the chopped scallions. Set aside until ready to serve.

Step 4

Recipe step image

Step 4

Serve the chicken breasts with the mango melon salad on the side.

TIP: Taste and adjust the amount of honey, depending on the sweetness of your fruit.

The Perdue Farms Culinary Team

Chef Chris Moyer, CEC, CRC, and Chef Shawn Reese, CEC, CRC, bring decades of combined culinary experience to their roles at Perdue Farms. The chefs contribute to recipe development, culinary ideation, and all culinary aspects of the company business.
MEET THE CHEFS