I thought I was done eating and writing about Mexican food for a while. I had burned out on my favorite ethnic food right before Cinco de Mayo. But, I have apparently recovered quickly from my burnout.
Some friends of mine have been raving about our friend Scott’s chicken since they tried it a few weeks ago. Scott butterflies the chicken and sprinkles it with some secret spices including Goya’s Adobo, and then he grills the chicken. He says he will show me how he makes his chicken, but I have it on good authority he is going to leave out an ingredient or two. It is, I’m told, a family tradition of his to leave out an important ingredient when sharing a recipe. I decided to preempt Scott by trying a chicken recipe of my own using the Adobo seasoning.
Grilled Chicken Thighs with Adobo was delicious. The chicken was very flavorful and succulent. My family enjoyed this chicken, and it was really easy to put together. I can’t wait to try your chicken, Scott, but the pressure is on, dude. I dare you to leave something out!
Grilled Chicken Thighs with Adobo
6 chicken thighs with bones and skin
1 to 2 Tablespoon Goya’s Adobo All Purpose Seasoning
2 cups Pineapple-Orange juice
Sprinkle the Adobo seasoning all over the chicken thighs, and let it sit for four hours in the refrigerator, and then pour the pineapple-orange juice over the thighs, and marinated the chicken in the juice for at least an hour. Take the chicken out of the marinade and pat dry. I sprinkled a little more Adobo seasoning on the chicken before we grilled it. Place the chicken on a medium hot grill and grill until the skin is charred and crispy and the chicken is done throughout about 30 minutes.