Grilled Mojo Chicken with Arugula Salad

By carvalhohm2

Ingredients

• 1 pkg. (1.5 lbs.) Boneless, Skinless Chicken Breasts
• 1 bottle (24.5 oz.) GOYA® Mojo Criollo
• GOYA® Adobo All-Purpose Seasoning with Pepper, to taste
• 1/2 tbsp. balsamic vinegar
• 1 1/2 tbsp. Extra Virgin Olive Oil
• 2 1/2 cups baby arugula
• 1 tomato, seeded and chopped (about 1/2 cup)
• 1/4 red onion, thinly sliced (about 1/2 cup)

Details

Servings 5
Adapted from perdueandgoya.com

Preparation

Step 1

Add chicken to gallon-size zip-top bag; add Mojo and seal bag. Massage to coat chicken in marinade; transfer to refrigerator. Marinate at least 2 hours, or until ready to grill; discard marinade.

Heat grill to medium-high heat. Season chicken lightly with Adobo. Add chicken to hot, greased grill grates. Grill, flipping once, until golden brown and cooked through (internal temperature registers 165°F on quick-read thermometer when inserted into thickest part of breast), about 10 minutes. Transfer chicken to platter; tent with foil to keep warm.

Meanwhile, in large bowl, whisk together balsamic vinegar and olive oil; season with Adobo to taste. Add arugula, tomato and red onion to bowl; toss to coat in dressing.

Top chicken with arugula salad. Serve.