Caribbean Grilled Chicken

Name: Caribbean Grilled Chicken
Prep time: 10M
Total time: 75M
Yield: 4 Servings
Cuisine: Caribbean
Ingredients: 2 packets Sazón GOYA® with Coriander and Annatto; 1 tbsp. GOYA® Minced Garlic; 2 tsp. freshly chopped cilantro (leaves and stems); 1 tsp. GOYA® Extra Virgin Olive Oil; 1 tsp. GOYA® Adobo All-Purpose Seasoning with Pepper; 1 tsp. ground oregano; ½ tsp. ground cumin; ½ tsp. hot pepper flakes; 1 whole chicken (about 4 lbs.) butterflied (note: Ask your butcher to butterfly the chicken, or follow our simple instructions here)

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<h2 class="subheader">Pollo a la Parilla</h2> This classic Caribbean Grilled Chicken dish unites two Caribbean traditions: grilling and good seasoning. The secret is to season both sides of the meat generously with a simple Caribbean-style spice mixture. Here, <a href="https://www.goya.com/en/products/sazon-with-coriander-and-annatto/">Sazón GOYA® with Coriander and Annatto</a>, which adds brilliant color and delicious flavor, is accented with garlic, cilantro and a pinch of oregano and cumin. Mix with a bit of olive oil, and then rub this spice mix on the chicken the night before for you grill for maximum flavor!

Total Time

75m

Prep Time:10m

Yields:4 Servings

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Ingredients

2 packets

GOYA® Sazón with Coriander and Annatto

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1 tbsp.

GOYA® Minced Garlic

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2 tsp.

freshly chopped cilantro (leaves and stems)

1 tsp.

GOYA® Extra Virgin Olive Oil

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1 tsp.

GOYA® Adobo All-Purpose Seasoning with Pepper

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1 tsp.

ground oregano

½ tsp.

ground cumin

½ tsp.

hot pepper flakes

whole chicken (about 4 lbs.) butterflied (note: Ask your butcher to butterfly the chicken, or follow our simple instructions <a href="/en/recipes/sweet-and-tangy-butterflied-chicken">here</a>)

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Directions

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Step 1

In small bowl, combine Sazón, garlic, cilantro, olive oil, Adobo, oregano, cumin and hot pepper flakes until well combined.

Step 2

Pat chicken dry with paper towels. Rub spice mixture all over chicken; transfer to non-reactive container or large zip-top bag. Cover and refrigerate for at least 4 hours, or up to 48 hours. Bring chicken to room temperature 30 minutes before grilling.

Step 3

Heat grill to medium-high heat. Place chicken skin-side down over direct heat. Cook until skin is dark golden brown and crisp, 15-17 minutes. Carefully flip chicken; transfer to area of grill over indirect heat. Grill until chicken is cooked through (instant-read thermometer registers 165°F when inserted into thigh without touching bone), about 45 minutes more. Transfer chicken to platter. Let rest 15-30 minutes. Carve and serve.