Mexican-Seasoned Grilled Chicken

Name: Mexican-Seasoned Grilled Chicken
Prep time: 15 min
Cook time: 1 h 15 min
Total time: 1 h 30 min
Yield: 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

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

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 thermometer reads 180°. Remove chicken from grill; cover and let stand for 10 minutes. Remove chicken from can.