Marinate

Trim excess fat and skin from chicken. Place chicken, Mojo Criollo and ¼ cup bourbon in one-gallon zip-top bag. Mix together until chicken is well-coated; push out air and seal. Marinate, refrigerated, 6-12 hours.

Marinating

Simmer

Combine guava paste, 3 tablespoons bourbon and 1½ tablespoons water in small saucepan or skillet. Bring to simmer, reduce heat to low and cook, stirring until blended and smooth. Stir in ancho chili powder and 1/8 teaspoon Adobo. In separate medium bowl, whisk together lemon juice, 2 tablespoons olive oil and ½ teaspoon Adobo. Toss in cannellini and tomatoes; place dill on top.

TIP

To microwave the guava paste mixture, combine guava paste, 3 tablespoons bourbon and 1½ tablespoons water in medium microwaveable bowl. Microwave on high for 1 minute; stir until blended.

Grill

Preheat grill to medium. Remove chicken from marinade; discard marinade. Grill chicken covered, turning occasionally, until browned and no longer pink at the bone, about 30-38 minutes (internal temperature reaches 175°F on quick-read thermometer when inserted into thickest part of leg). Brush tops of chicken with guava paste mixture and grill 5 minutes more (until internal temperature reaches 180°F on quick-read thermometer when inserted into thickest part of leg).

Serve

Grill red onion slices and green beans (see Tip) until vegetables are browned and just tender, turning once, about 8 minutes. Coarsely chop red onion and cut green beans in half crosswise. Toss with cannellini mixture and serve with chicken.

TIP

Use a grill basket or grill sheet for grilling green beans, or lay beans perpendicularly directly on the grates, turning in small batches as they brown.