Grilled chicken
Dominican recipes
Meat and poultry
Launch
Medium
75'
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
- 2 packets of Sazón Goya
- 1 tbsp. minced garlic
- 2 tbsp. freshly chopped cilantro (leaves and stems)
- 1 tbsp. of Goya Extra Virgin Olive Oil
- 1 tbsp. of Adobo with GOYA pepper
- 1 tbsp. ground oregano
- 0.5 tbsp. ground cumin
- 0.5 tbsp. hot pepper flakes
- 1800 grams whole chiken butterflied
Preparation
- In small bowl, combine Sazón, garlic, cilantro, olive oil, Adobo, oregano, cumin and hot pepper flakes until well combined.
- 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.
- 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.
