Grilled chicken

Ingredients

• 2 packetsGOYA® Sazón with Coriander and Annatto
• 15 ml (1 tbsp)GOYA® chopped garlic
• 10 ml (2 tsp)freshly chopped coriander, leaves and stems
• 5 ml (1 tsp)GOYA® extra-virgin olive oil
• 5 ml (1 tsp)GOYA® Adobo with Pepper
• 5 ml (1 tsp)ground oregano
• 2.5 ml (½ tsp)ground cumin
• 2.5 ml (½ tsp)red pepper flakes
• 1 chicken, about 1.8 kg (4 lb), butterflied by cutting through the breast onlychicken

Instructions

1. 1

   Mix the seasoning

   In a small bowl, stir together the Sazón, garlic, coriander, olive oil, Adobo, oregano, cumin and red pepper flakes until evenly combined.

2. 2

   Season and chill

   Pat the chicken dry with kitchen paper. Rub the spice mixture all over, then put the chicken in a non-reactive container or a large resealable bag. Cover and refrigerate for at least 4 hours, or up to 48 hours. Bring it to room temperature for 30 minutes before grilling.

3. 3

   Grill and rest

   Heat the grill to medium-high. Put the chicken skin-side down over direct heat and cook until the skin is brown and crisp, 15–17 minutes. Carefully turn it over and move it to the indirect-heat area. Grill for about 45 minutes more, until cooked through; an instant-read thermometer inserted into the thigh without touching bone should read 74°C (165°F). Transfer to a platter and rest for 15–30 minutes before carving and serving.

What is Caribbean grilled chicken?

This is a whole chicken grilled flat after being butterflied, a shape that exposes more of the bird to the heat. The recipe brings together Caribbean grilling and a boldly seasoned marinade, with Sazón, garlic, coriander and warm spices doing the flavouring.

Butterflying the chicken helps it cook more evenly than leaving it whole. Starting over direct heat browns the skin, and finishing over indirect heat gives the thicker parts time to cook through.

Nutrition and macros by portion

The nutrition label shows one serving as written: 570 calories, 68g protein, 2g carbs, 31g fat.

Most of the protein comes from the chicken, which also supplies much of the fat, especially if you eat the skin. The small amount of olive oil adds fat, while the seasoning contributes very little carbohydrate; rice or another side dish will supply most of the plate’s carbohydrates. Pair a portion with vegetables and a moderate serving of rice or beans for a balanced meal.

The seasoning blend

Sazón and Adobo: These ready-made seasonings provide much of the savoury, seasoned flavour, while Sazón with coriander and annatto gives the mixture its characteristic colour. Their salt content can vary by product, so avoid adding extra salt unless you have checked the labels.

Fresh herbs and spices: Fresh coriander brings a green note, while oregano and cumin add earthy depth. Red pepper flakes contribute a little heat; the recipe keeps their quantity modest.

Why butterfly the chicken

Butterfly the bird: The chicken should be opened flat by cutting through the breast only, as specified in the recipe. A butcher can do this if you would rather not prepare it yourself.

Pat it dry: Dry skin browns more readily on the grill. Take care not to wipe off the seasoning after rubbing it over the chicken.

Marinating ahead

Chill time: The chicken needs at least 4 hours in the fridge and can be left for up to 48 hours. This makes it convenient to prepare the seasoning and chicken the day before grilling.

Before grilling: Bring the chicken to room temperature for 30 minutes, as directed. Keep it covered while it stands, and do not leave it out longer than this.

Using two heat zones

Direct heat: Begin with the skin side down over the hotter part of the grill for 15–17 minutes, until the skin is brown and crisp. Watch for flare-ups and move the chicken if the skin starts to scorch.

Indirect heat: Turn the chicken carefully and shift it away from the direct flame for about 45 minutes more. Check the thickest part of the thigh with a thermometer, keeping the probe clear of the bone; the target is 74°C.

Resting and serving

Rest the chicken on a platter for 15–30 minutes before carving. This gives the juices time to settle and makes serving easier.

Serve it with rice and beans, grilled vegetables or a crisp salad. Choose sides that can be prepared while the chicken grills, so they are ready when the meat has rested.

Recipe notes & tips

• Ask your butcher to butterfly the chicken if you do not want to cut it yourself.
• Use a non-reactive container, such as glass, or a resealable food-safe bag for marinating.
• Set up direct and indirect heat zones before placing the chicken on the grill.
• Turn the chicken carefully so the browned skin stays intact.
• Check the thigh with an instant-read thermometer without touching the bone.
• Allow the full 15–30 minutes of resting time before carving.

Variations

• Adjust the heat: Reduce the red pepper flakes for a milder seasoning.
• Add citrus: Serve with lime wedges for a fresh, tangy finish.
• Change the herbs: Use a little fresh oregano alongside the coriander.
• Make it smokier: Add a small amount of smoked paprika to the spice mixture.
• Use chicken pieces: Apply the same seasoning to bone-in pieces, adjusting grilling time to their size and checking for 74°C in the thickest part.

Common mistakes to avoid

• Skipping the drying step: Pat the chicken dry first so the skin has a better chance of browning.
• Grilling over direct heat throughout: Move the chicken to indirect heat after browning to help it cook through without scorching.
• Guessing doneness: Check the thigh with a thermometer and look for 74°C without touching the bone.
• Rushing the marinade: Refrigerate for at least 4 hours so the seasoning has time to flavour the chicken.
• Carving straight away: Rest the chicken for 15–30 minutes before cutting it.
• Leaving it out too long: Bring it to room temperature for 30 minutes, not for an extended period.

How to store

Refrigerate leftover chicken in a covered container within 2 hours of cooking and use within 3–4 days. Reheat until piping hot throughout, or enjoy it cold in salads or sandwiches.

Frequently asked questions