Grilled Chili-Coffee Chicken With Tropical Salad

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

Perdue Harvestland Organic Chicken Drumsticks Pack

Approx. 2.7-3.3-lb. package (contains 3 packs, each filled with 2-4 frozen drumsticks)

Your Price

$17.99

Perdue Chicken Drumsticks Pack

Approx. 2.7-3.3-lb. package (contains 3 packs, each filled with 2-4 frozen drumsticks)

Your Price

$18.99

Step 1

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

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

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

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.