Mexican-Seasoned Grilled Chicken Recipe

(from nmgresearch’s recipe box)

It’s bright; it’s spicy; and it’s prepared with beer.

Source: Taste of Home

Prep time: 15 minutes
Cook time: 95 minutes
Serves 6 people

Categories: GRILLING

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 beer (12 ounces)

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. e 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.

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