Caribbean Grilled Chicken

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!

source	Goya
categories	meat, main dish, poultry
yield	Serves 4
prep time	10 mins
total time	1 hr 15 mins

INGREDIENTS

2 packets Sazon 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

INSTRUCTIONS

1. In small bowl, combine Sazon, 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.