Mexican-Seasoned Grilled Chicken Recipe

4 2 1
Mexican-Seasoned Grilled Chicken Recipe
Mexican-Seasoned Grilled Chicken Recipe photo by Taste of Home
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Mexican-Seasoned Grilled Chicken Recipe

Read Reviews
4 2 1
Publisher Photo
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
MAKES:
6 servings
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

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

Nutritional Facts

6 ounces cooked chicken: 282 calories, 18g fat (6g saturated fat), 98mg cholesterol, 1506mg sodium, 0 carbohydrate (0 sugars, 0 fiber), 28g protein.

  • 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
  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

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7vanepps User ID: 5938367 185030
Reviewed Jul. 25, 2012

"Excellent!"

MY REVIEW
7vanepps User ID: 5938367 195250
Reviewed Jul. 25, 2012

"Love this recipe!"

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