Skip To Content
The number of items in your shopping list has exceeded the maximum limit. Please remove some items, or create a new shopping list.
Nutrition Facts
Serving Size 92 g
(Approx. 6 Servings)
Amount Per Serving
Calories 120 Calories From Fat 45
% Daily Value*
Total Fat 5 g 8%
Saturated Fat 0.5 g 3%
Trans Fat 0.0 g
Cholesterol 35 mg 12%
Sodium 210 mg 9%
Total Carbohydrate 1 g 0%
Dietary Fiber 0 g 0%
Sugars 0 g
Protein 18 g
Vitamin A 6% Iron 4%
Vitamin C 10% Calcium 0%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
 
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
 
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.

Pollo Al Ajillo

Prep Time
20 minutes
Cook Time
20 minutes
Total Time
40 minutes
Serves
6  People

Ingredients

Recipe makes 6 Servings

1 Lb chicken tenders
1 Tsp McCormick Smoked Paprika
2 Tbsp Pons Extra Virgin Olive Oil with Garlic
1/4 cup(s) Italian parsley, chopped
1 small lemon, zested
1/2 Tsp kosher salt
1/2 Tsp cracked black pepper
Check All
Uncheck All
Add to list

Instructions

1
Preheat grill to medium-high heat or about 375°F.
2
In a medium bowl, combine chicken tenders with smoked paprika, olive oil, parsley, lemon zest, salt and pepper.
3
Spray grill with non-stick spray and grill chicken 4 to 6 minutes per side or until internal temperature of tenders reads 165°F.
4
Chef's Note: This recipe also works great with shrimp.