Caribbean Grilled Chicken
Pollo a la Parilla 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, 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!
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
- 1/2 tsp. ground cumin
- 1/2 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)
Instructions
- 1
In small bowl, combine Sazón, garlic, cilantro, olive oil, Adobo, oregano, cumin and hot pepper flakes until well combined.
- 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.
- 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.
Cook it from the original
This recipe comes from goya.com. Their page has the author’s own photos, notes and tips — the best place to cook it from.
Open the recipe on goya.com