How to Make Grilled Chicken with Adobo and Sazón | America's Test Kitchen
Recipe Information
Grilled Chicken with Adobo and Sazón
Cultural Context
Grilled Chicken with Adobo and Sazón is a staple in Puerto Rican cuisine, reflecting the island's rich culinary heritage. Adobo is a traditional marinade that infuses the chicken with deep flavors, while Sazón adds a distinctive color and taste. This dish is often served at family gatherings and celebrations, showcasing the importance of shared meals in Puerto Rican culture. Today, variations can be found across the Caribbean and in Latin American communities, making it a beloved dish beyond its origins.
soy sauce
🥗Healthier: coconut aminos
💰Cheaper: tamari
Coconut aminos are lower in sodium and suitable for soy-free diets.
olive oil
🥗Healthier: avocado oil
💰Cheaper: vegetable oil
Avocado oil has a higher smoke point, making it great for grilling.
Start by making the spice mix: combine 4 teaspoons of granulated garlic, 1 teaspoon of table salt, 1/2 teaspoon of black pepper, and 1/4 teaspoon of dried oregano in a bowl.
Add 2 1/2 teaspoons of sazon seasoning to the spice mix and mix well.
Prepare the chicken: trim excess skin and fat, and cut out the backbone using kitchen shears.
Split the chicken in half and separate the breast from the leg, making slashes in the skin to allow the spice rub to penetrate.
Moisten the chicken pieces with 1 tablespoon of distilled white vinegar and 1 tablespoon of extra virgin olive oil.
Rub the spice mix all over the chicken, including under the skin, and cover with plastic wrap.
Marinate the chicken in the fridge for 3 to 24 hours.
Prepare the post marinade by smashing 6 cloves of garlic with 1/2 teaspoon of table salt to form a paste.
Transfer the garlic paste to a disposable 13 by 9 pan and add 1/4 cup of chopped cilantro, 1/4 cup of distilled white vinegar, 1/4 cup of extra virgin olive oil, and 1/2 teaspoon of black pepper; stir to combine.
Set up the grill with 6 quarts of charcoal, covering half of the grill for a two-zone cooking setup.
Oil the grill grates to prevent sticking.
Place the marinated chicken skin side up on the cooler side of the grill and cover; cook for 15 to 20 minutes until the skin begins to brown.
After 20 minutes, flip the chicken to ensure even cooking and check for doneness aiming for 150 degrees Fahrenheit for the breasts.
Move the chicken to the hot side of the grill to brown the skin, checking the temperature until the breasts reach 155 degrees and the legs reach 175 degrees.
Once cooked, transfer the chicken to the post marinade to soak up additional flavor.
Cooking Techniques
Equipment Needed
Spice Level:
🌶️🌶️🌶️Allergens
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