Sazón Grilled Chicken

Sazón Grilled Chicken

  • 2 garlic heads
  • 4 onions
  • 5 bell peppers
  • 1 cup chopped cilantro
  • 2 chicken bouillon cubes
  • 1/4 cup of oregano
  • 1/2 tsp of allspice
  • 2 Tbsp of olives
  • 1 Tbsp salt
  • 1/4 cup of vinegar
  • 1 cup of water (if needed)
  • splash oil (optional)
  • Black pepper to taste

Combine all ingredients in a food processor or blender and process until smooth.  The consistency should be a smooth paste.  Pourable, but not watery.

This recipe is from Gray’s coworker, José.  His family is from the Dominican Republic, and this is a staple recipe for them.  The instructions were to “Put it on anything you want to taste like Spanish food.” I think that is about right.

Gray: This stuff is delicious.  It was great on the grill, but José has had baked chicken that looks awesome, as well as rice that looks, smells, and tastes fantastic. Chicken, rice, and beans are the main things I’ve seen him bring in with this deliciousness.  He uses it on everything, so the recipe makes a ton, but feel free to cut it back to make a more reasonable quantity.  I think it was good on the grill, but It may be better to use in a baked chicken that would carry more of flavor.  I felt that some of it was lost in the smokiness of the grill, but I’m going to have do some more *ahem* research. 🙂

Katie: This marinade smelled delicious! I love the way the skin on the chicken got crispy on the grill. It might look burned in the picture, but it was just nice and crispy. The marinade tasted good on the grilled chicken, but we think it would work better in the oven. José said they usually make it in the oven, but we had these huge chicken breasts that just needed to be grilled so we decided to try it that way. I think next time we are going to try it in the oven with smaller chicken pieces so the delicious flavor of the marinade will be more prevalent.

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