Mexican-Seasoned Grilled Chicken Recipe
Mexican-Seasoned Grilled Chicken Recipe photo by Taste of Home
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Mexican-Seasoned Grilled Chicken Recipe

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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
TOTAL TIME: Prep: 15 min. Grill: 1-1/4 hours + standing
MAKES:6 servings
TOTAL TIME: Prep: 15 min. Grill: 1-1/4 hours + standing
MAKES: 6 servings

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

Nutritional Facts

6 ounces cooked chicken: 282 calories, 18g fat (6g saturated fat), 98mg cholesterol, 1506mg sodium, trace carbohydrate (trace sugars, trace fiber), 28g protein

Directions

  1. 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.
  2. 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.
  3. 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.
Originally published as Mexican-Seasoned Grilled Chicken in Simple & Delicious August/September 2011, p43

Full-Bodied White Wine

Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.


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7vanepps
Reviewed Jul. 25, 2012

"Excellent!"

MY REVIEW
7vanepps
Reviewed Jul. 25, 2012

"Love this recipe!"

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