Grilled Chicken

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Prep time

10m

Total time

1h 15m

Yields

4

Servings

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La Cocina Goya

Pollo a la Parilla

This classic 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, Sazón GOYA® with Coriander and Annatto, 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!

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Ingredients

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2 tsp.

freshly chopped cilantro (leaves and stems)


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)

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.

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Main Dishes Over 60

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