Mexican-Seasoned Grilled Chicken |
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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 6 |
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Itâs bright; itâs spicy; and itâs prepared with beer. This recipe has all my favorites. I like to grill it with Tecate beer. âDaniel 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:
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.
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