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Mexican-Seasoned Grilled Chicken

 Mexican-Seasoned Grilled Chicken
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
6 ServingsPrep: 15 min. Grill: 1-1/4 hours + standing


  • 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


  • 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.

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Mexican-Seasoned Grilled Chicken (continued)

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.
Wine: Full-Bodied White Wine: Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.