Servings: 6
Preparation Time: 20 minutes
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At 5StarRecipe.com, we believe that some dishes are worth every minute of effort, and this Adobo Chicken with Sazón Seasoning is definitely one of them. Yes, it takes a little extra time—especially with the overnight marinade—but trust us, the results are nothing short of spectacular. The flavors penetrate deep into the chicken, and the smoky, savory adobo sauce made with the magical touch of Sazón seasoning elevates this dish to a whole new level of deliciousness.
What Makes This Chicken So Special?
The secret to this incredible chicken dish lies in the marinade. The chicken is infused overnight with a blend of Sazón seasoning, vinegar, olive oil, and garlic, allowing the flavors to fully develop and soak into the meat. When cooked, the chicken becomes incredibly tender, with a beautifully charred exterior and juicy, flavorful interior.
Sazón is a key player here, bringing a complex blend of spices that gives the chicken a distinct, savory taste. While Sazón contains ingredients that can be tricky to find individually, its unique combination of flavors—often including coriander, cumin, and annatto—results in a deep, earthy adobo sauce that is truly out of this world. Paired with the garlic and oregano in the marinade, it’s the kind of flavor that makes every bite a celebration.
Yes, It’s a Process—But It’s Worth It
We won’t sugarcoat it: this recipe takes some time and effort. From breaking down a whole chicken to marinating it overnight, there are a few steps involved. But the good news? You can absolutely make this dish using bone-in leg quarters or split chicken breasts if you prefer to skip the butchery. And trust us, the results are just as fantastic.
Pro Tip: If you decide to go the route of breaking down a whole chicken, don’t skip the backbone! Grilling the backbone might be a little unconventional, but it’s a delicacy in its own right. The crispy, flavorful bits make it a chef’s treat. Before you begin, sharpen your knives to make the dissection easier and more precise.
Adobo and Sazón: The Dream Team
The heart of this recipe is in the adobo marinade and the powerful flavors of Sazón. Granulated garlic (or garlic powder, if that’s what you have on hand) brings a pungent kick, while dried oregano and black pepper add subtle herbaceous and spicy notes. A touch of salt enhances all the flavors, making sure the chicken is perfectly seasoned from the first bite to the last.
And let’s talk about the adobo sauce. This vinegar and garlic-based sauce coats the chicken beautifully, providing a bright, tangy contrast to the richness of the meat. Combined with the bold flavors of the Sazón, it creates a dish that’s both balanced and packed with flavor.
The Result? Mouthwatering Perfection
What you’ll end up with is a plate of perfectly grilled chicken that’s juicy, smoky, and bursting with bold flavors. The crispy skin offers a satisfying crunch, while the meat beneath is tender and flavorful, thanks to the overnight marinade. The vinegar and cilantro drizzle adds a fresh, tangy finish that balances the rich, savory flavors of the adobo and Sazón.
This chicken dish is truly something special—perfect for a weekend barbecue, a family gathering, or anytime you want to impress your guests with a little something extra. The process may be a bit of a labor of love, but the payoff is more than worth it.
Make It Your Own
Feel free to customize this recipe based on your taste and available ingredients. If you prefer a bit more heat, add a dash of cayenne pepper to the marinade. Or, if you’re a fan of citrus, squeeze fresh lime juice over the chicken before serving for an extra zesty kick.
In conclusion, this adobo chicken recipe with Sazón seasoning is proof that great flavors come from time, patience, and a few high-quality ingredients. Whether you break down a whole chicken or opt for leg quarters and split breasts, the combination of tangy vinegar, bold garlic, and the signature taste of Sazón will make this dish a staple in your grilling repertoire.
Enjoy the process, savor the results, and don’t be surprised when your guests ask for seconds!
These kebabs are a testament to how a bit of creativity in the kitchen can elevate a simple dish to new heights. With this method, your barbecued chicken kebabs will be a standout at any grill session.
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Ingredients:
Adobo and Sazön:
4 teaspoons granulated garlic (see NOTES)
2 1/2 teaspoons Sazön
1 teaspoon salt
1/2 teaspoon pepper
1/4 teaspoon dried oregano
Chicken:
1 each chicken, whole (4 to 4-1/2 lbs), giblets discarded (see NOTES)
5 tablespoons white vinegar, divided
5 tablespoons extra-virgin olive oil, divided
6 cloves garlic, minced
1/2 teaspoon table salt
1/4 cup fresh cilantro, chopped fine
1/2 teaspoon pepper
Instructions:
FOR THE ADOBO AND SAZÖN (5 minutes):
Combine all ingredients in bowl.
MIGHT BE BEST TO WATCH VIDEO BEFORE CUTTING UP THE CHICKEN
PREP THE CHICKEN (15 minutes):
Place chicken breast side down on cutting board. Using kitchen shears, cut though bones on either side of backbone. Reserve backbone.
Using chefs knife (SEE TIPS), cut through breastbone to split chicken in half.
Working with 1 half of chicken, slice through skin connecting leg quarter to breast, cutting close to leg quarter to ensure skin completely covers breast and lib meat.
Leave split breast whole and tuck wing behind back.
Flip leg quarter and remove and discard any rib bone connected to the thigh bone.
Repeat with second half of chicken.
Place 1 leg quarter skin side up on cutting board. Using sharp knife, make 3 slashes: 1 across thigh, I across joint, and 1 across drumstick (each slash should reach bone).
Flip leg quarter and make 1 more diagonal slash across back of drumstick.
Repeat with second leg quarter.
SPICE & MARINATE CHICKEN (3 hours to marinate)
Toss chicken (including backbone) with 1 tablespoon vinegar and 1 tablespoon oil in large bowl, using your hands to loosen skin from meat.
Sprinkle adobo-sazon mixture over chicken pieces. Toss with your hands, rubbing mixture all over chicken, into slashes, and under skin.
Cover and refrigerate chicken for at least 3 hours or up to 24 hours
GRILL (1 hour, 15 minutes):
Turn all burners to high; cover; and heat grill until hot, about 15 minutes.
Turn primary burner to medium and turn other burner(s) to low. (Adjust primary burner as needed to maintain grill temperature between 400° and 425°.)
While grill heats, place garlic on cutting board and sprinkle with salt. Mash to paste with side of knife. (This can also be done using mortar and pestle.)
Transfer garlic paste to disposable pan. Add cilantro, pepper, remaining 1/4 cup and remaining 1/4 cup oil and mix to form paste.
Clean and oil cooking grate.
Place chicken (including backbone) on cooler side of grill, skin side up. Cover and cook until underside of chicken is lightly browned, 15 to 20 minutes.
Flip chicken; cover; and continue to cook on cooler side of grill until thickest part of breast registers 150°, 15 to 20 minutes longer.
While chicken cooks, place disposable pan with paste on hotter side of grill and heat until liquid begins to simmer and garlic begins to cook, 2 to 3 minutes. DO NOT LET GARLIC BURN!
Remove disposable pan from grill.
Transfer chicken to hotter side of grill, skin side down, and cook (covered if using gas) until skin is well browned, 2 to 3 minutes.
As chicken browns, place disposable pan on cooler side of grill.
Flip chicken and cook until breasts register 155° and leg quarters register 175°, about 2 to 3 minutes.
As chicken reaches temperature, transfer to disposable pan.
Once all chicken is in disposable pan, cover with aluminum foil and slide to hotter side of grill. Cook until marinade is sizzling, 3 to 4 minutes.
Let stand off heat for 10 minutes.
SERVE (5 minutes):
Cut each breast in half crosswise through the bone.
Cut leg quarters through joint to separate thigh and drumstick.
Place chicken, including backbone, on serving platter.
Pour marinade from disposable pan into serving bowl. Serve, passing marinade separately.
Although it requires some effort, the end result of preparing this recipe is definitely worth it. The chicken is cooked to perfection, and the marinade infuses the meat with flavor. You can find the Sazön seasoning in the international section of most grocery stores. This seasoning blend contains several hard-to-find ingredients that give the adobo sauce a distinctive flavor that rivals anything you’d taste in Mexico.
NOTE: You can substitute garlic powder for the granulated garlic.
NOTE: Breaking down a whole chicken lets you enjoy the delicacy that is the grilled backbone, but the recipe works fine with 4 to 4-1/2 pounds of bone-in leg quarters and split breasts.
TIP: Sharpen knives before dissecting chicken.