I grilled this for lunch today. Go ahead and be jealous. It’s ok.
I recently discovered Goya’s Sazon con Achiote y Culantro. Honestly I’m not quite sure how I’ve lived my 31 years without it.
This seasoning comes in a little box in individual foil envelopes just ready for use.
For this particular batch, I actually seasoned the chicken the night before and let it sit in the fridge in a plastic ziplock bag overnight. It gives the sazon more time to make love to the chicken. Aw yeah.
Then this morning, I took the chicken out of the fridge to come up to room temperature and fired up the grill. I made sure to get the coals nice and hot (about 350-375F) and cooked the bone-in, chicken thighs for about 45 minutes, turning them about 2-3 times during the cooking process and spraying each thigh every 10 minutes or so with my secret basting liquid (an infused mixture of water, vinegar, sugar, onion, garlic, and jalapeno).
What I ended up with were perfectly cooked, juicy chicken thighs with slightly crispy skin, very similar to pork chicharones. And I know I’m supposed to be all healthy and stuff, but I couldn’t NOT eat the skin.
The only problem with Goya’s sazon is the first ingredient is MSG 🙁 Now I know there’s a lot of controversy surrounding MSG, no need to go all preachy on me and stuff. So eventually I’m going to try a no-MSG alternative, something similar to the recipe in this thread.
Do you have a special sazon recipe you can share?