Mexican-Seasoned Grilled Chicken Recipe

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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

Preparation

Step 1

Combine first five ingredients. Gently loosen skin from chicken breasts; rub butter and 1 tablespoon spice mixture under skin. Rub remaining spice mixture over skin.

Prepare grill for indirect heat, using drip pan. Pour out third of beer. Carefully poke additional holes in top of can with can opener. Holding chicken with legs pointed down, lower chicken over 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 meat thermometer reads 180°. Remove chicken from grill; cover and let stand for 10 minutes. Remove chicken from can.