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. 1In small bowl, combine Sazón, garlic, cilantro, olive oil, Adobo, oregano, cumin and hot pepper flakes until well combined.
2. 2Pat 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. 3Heat 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.