Frango marinado
Bastam 3 itens básicos da despensa GOYA® para transformar aquele frango sem graça do jantar durante a semana em um prato principal cheio de sabor, digno de receber convidados no fim de semana, mas fácil o bastante para preparar em qualquer noite!
Ingredientes
- 8 bone-in, skin-on chicken pieces (breasts, legs and/or thighs), about 3 lbs.
- 1/2 cup GOYA® Lemon Juice
- 1/2 cup GOYA® Extra Virgin Olive Oil
- 2 tsp. GOYA® Adobo All-Purpose Seasoning with Pepper
Modo de preparo
- 1
In large container with lid or in large zip-top bag, combine chicken, lemon juice, olive oil and adobo; toss to coat chicken completely; transfer to refrigerator. Marinate at least 2 hours, or up to 24 hrs.
- 2
Heat oven to 400°F. Strain chicken, discarding marinade. Place chicken skin side-up on foil-lined baking sheet. Bake until skin is golden brown and crispy, and chicken is cooked through, (internal temperature will register 165°F on quick-read thermometer), about 25 min.
- 3
Transfer chicken to serving dish; let rest 5-10 minutes.
Cozinhe pela receita original
Esta receita é de goya.com. No site estão as fotos, as notas e as dicas do autor — o melhor lugar para prepará-la.
Ver a receita em goya.com