Servings: 4 to 6

Adobo and Sazon Adobo and Sazon
4 t granulated garlic 4 t granulated garlic
2½ t Sazon 2½ t Sazon
1 t table salt 1 t table salt
½ t pepper ½ t pepper
¼ t dried oregano ¼ t dried oregano
 
Chicken Chicken
 
1 4-4½ pound chicken 1 4 to 4½ pound chicken
5 T white vinegar 5 T white vinegar
5 T EVOO 5 T EVOO
6 clove garlic, minced 6 clove garlic, minced
½ t table salt ½ t table salt
¼ C chopped cilantro ¼ C chopped cilantro
½ t pepper ½ t pepper

1. Adobo and Sazon
Combine all ingredients in a bowl
2. Chicken
Spatchcock the chicken (reserving the backbone). Cut through the breastbone to split chix in half.
Working with half the chicken, slice through the skin connecting leg quarter to breast, cutting close to the leg to ensure skin completely covers the breast and rib meat.
Leave breast whole and tuck wing behind the back.
Flip leg quarter and remove any rib bone connected to the thigh-repeat with the other half
Make 3 slashes: 1 across thigh, 1 across joint and 1 across drumstick (each slash should reach the bone). Flip leg quarter and make 1 more slash across the back of the drumstick. Repeat with the second leg
Toss chicken (including backbone) with 1 T EVOO and 1T vinegar using your hands to loosen the skin from the meat. Sprinkle adobo-Sazon mixture over chicken and toss making sure to rub the mixture into the slashes and under the skin. Cover and refrigerate up to 24 hours
Pre-heat the grill to 400 to 425 (have a hot side and cooler side)
While grill heats up mash garlic and salt into a paste (using mortar and pestle). Transfer garlic to disposable aluminum pan and add cilantro pepper, remaining vinegar and remaining oil to form a paste
On the cooler side grill chicken skin-side up until browned 15 to 20 min. Turn the chicken and continue to cook until the breast registers 150 degrees (about 15 min longer). While the chicken cooks place the pan with paste on the hot side of the grill and heat until the garlic begins to cook, 2 to 3 min, then remove from heat
Transfer chicken to the hotter side of the grill until well browned. As chicken browns place in the pan with paste on the cooler side of the grill. Once all the chicken is in the pan cover with foil and slide to the hotter side until sizzling then remove from heat and let stand for 10 min.
To serve: cut breasts in half, separate legs and thighs. Place chicken, including backbone on platter. Reserve the sauce from the pan in a bowl.

Adapted from Cooks Illustrated  Adapted from Cooks Illustrated