Mexican-Seasoned Grilled Chicken Recipe

Mexican-Seasoned Grilled Chicken Recipe photo by Taste of Home

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It’s bright; it’s spicy; and it’s prepared with beer. This recipe has all my favorites. I like to grill it with Tecate beer. —Daniel Balderas, Milwaukee

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Mexican-Seasoned Grilled Chicken Recipe

Prep: 15 min. Grill: 1-1/4 hours + standing

Yield: 6 Servings

15 75 90

Ingredients

3 tablespoons Goya sazon with coriander and annatto
1 teaspoon adobo seasoning
1 teaspoon ground cumin
1 teaspoon pepper
1/2 teaspoon kosher salt
1 broiler/fryer chicken (3 to 4 pounds)
2 tablespoons butter, softened
1 can (12 ounces) beer or nonalcoholic beer

Directions

Combine the first five ingredients. Gently loosen skin from chicken breasts; rub butter and 1 tablespoon spice mixture under the skin. Rub remaining spice mixture over skin.
Prepare grill for indirect heat, using a drip pan. Pour out a third of the beer. Carefully poke additional holes in top of the can with a can opener. Holding the chicken with legs pointed down, lower chicken over the can so it fills the body cavity.
Place chicken over drip pan; grill, covered, over indirect medium heat for 1-1/4 to 1-1/2 hours or until a meat thermometer reads 180°. Remove chicken from grill; cover and let stand for 10 minutes. Remove chicken from can. Yield: 6 servings.

Editor's Note: Look for Goya Sazon, a seasoning blend, in the international foods section.

Nutritional Facts 6 ounces cooked chicken equals 282 calories, 18 g fat (6 g saturated fat), 98 mg cholesterol, 1,506 mg sodium, trace carbohydrate, trace fiber, 28 g protein.

Originally published as Mexican-Seasoned Grilled Chicken in Simple & Delicious August/September 2011, p43