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Grilled Adobo Chicken w/ Mango Pico de Gallo

Prep time: 20 minutes

Total Cook Time: 1 hour 20 minutes

Yield: 3.5 Cups of Mango Pico de Gallo, 1 lb of adobo chicken


Mango Pico de Gallo:


  • 2 roma tomatoes (diced)
  • 1⁄2 white onion (diced)
  • 1 green pepper / choice of pepper based on spice level (diced)
  • 1⁄2 C of cilantro (diced)
  • 4 calamansi or 1⁄2 lemon
  • 1 ripe mango (diced)
  • Salt (season to taste)
  • Pepper (season to taste)

In a large mixing bowl combine all fresh ingredients. Stir to combine, then season to
taste with salt and pepper. For added sweetness, feel free to add additional tomatoes or mango. Let the pico de gallo rest in the refrigerator for at least 1 hour. The tomatoes will juice and blend with the other ingredients for extra flavor; mix before serving.

Adobo Chicken:


  • 1 lb. of boneless skinless chicken thigh
  • 1 pouch of Fila Manila Adobo Sauce

Place chicken into a non-reactive bowl and add the Fila Manila Adobo Sauce. Massage the chicken until it’s fully covered and/or submerged in the marinade. Let the chicken marinate for at least 2 hours before grilling.

Featured Product:

Fila Manila's Adobo Sauce and Marinade