Grilled chicken

Dominican recipes

Meat and poultry




This classic Grilled Chicken dish brings together two Caribbean traditions: grilling and good seasoning. The secret lies in generously seasoning both sides of the meat with a simple Caribbean-style spice blend. Here, Sazón GOYA® with Coriander and Annatto adds rich color and delicious flavor, accented with garlic, cilantro, a pinch of oregano and cumin. Everything is mixed with a little olive oil, and then this combination of spices is rubbed on the chicken and left overnight. The next day you will get the ultimate grilled flavor!

Ingredients Preparation Share




  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.

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