Serves 1
Directions
- 1Cut 2 whole chickens to remove the neck and wing tips, or use leg & thigh. Adjust the recipe for the amount of chicken you prep.
- 2Slice each section of the chicken (breast, thigh, leg) 2-3 times all the way to the bone for even cooking and better marinade absorption.
- 3For the marinade, mix together 4 packets of Sazon Goya con culantro y achiote powder, 1 Tbsp of ground annatto powder, 2 Tbsp oregano, 3 Tbsp chopped garlic, 2 tsp granulated garlic powder, 1 tsp sugar, 1 tsp red pepper flakes, 4 Tbsp distilled white vinegar, 4 Tbsp soy sauce, 1/2 cup olive oil, 1 1/2 cup chicken stock, 1/2 tsp salt, and 1/2 tsp pepper.
- 4Marinade the chicken in a large ziploc bag preferably overnight in the fridge.
- 5Cook the chicken over an open flame for best flavor and crispy texture.
Ingredients
- 2 ~9lbs whole chicken cut to remove neck and wing tips
- 4 packets Sazon Goya con culantro y achiote powder
- 1 Tbsp ground annatto powder
- 2 Tbsp oregano
- 3 Tbsp chopped garlic
- 2 tsp granulated garlic powder
- 1 tsp sugar
- 1 tsp red pepper flakes
- 4 Tbsp distilled white vinegar
- 4 Tbsp soy sauce
- 0.5 cup olive oil
- 1.5 cup chicken stock
- 0.5 tsp salt
- 0.5 tsp pepper
Equipment
large ziploc bag
Tips
- Slice each section of the chicken (breast, thigh, leg) 2-3 times all the way to the bone for even cooking and better marinade absorption.
- Marinade the chicken in a large ziploc bag preferably overnight in the fridge.
- Cook over open flame for best flavor and crispy texture.
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