Pollo Sabroso (Delicious Chicken)
I saw this chicken on Gina's blog earlier this summer, and the mouthwatering photo made me want it badly. I finally made it this past weekend, but was left a bit disappointed. I used a package of mixed chicken pieces, and while the smaller pieces like the wings and legs were absolutely delicious (higher skin to meat ratio), the breasts were disappointing. Despite marinating for better than 24 hours, the dry seasonings were not able to penetrate into the thick breast meat, leaving the bulk of the plain chicken, just that, plain. I will make this again, using a package of drumsticks, but will reserve the larger pieces for 'wet" marinades.
3 lbs. chicken pieces of choice
1 tbs. vinegar
1 tbs. soy sauce
2 packets Sazón (in the Latin section of your grocery)
Adobo seco (again, in the Latin section)
Place the chicken in a glass dish just large enough to accommodate it in a single layer. Sprinkle the chicken with vinegar and soy sauce, it will be just enough to wet the surfaces.. Sprinkle generously with the adodo, garlic powder, oregano, and 1 pkt. sazón. Using tongs, not your hands, turn over and season generously again, and use the second pkt. sazón. Cover and refrigerate overnight. Grill until cooked through and the skin is deliciously crisp.