Broiled or Grilled Pollo Sabroso

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My family’s favorite grilled or broiled chicken seasoned with Latin flavors to create the best tasting chicken!

My family's favorite grilled or broiled chicken seasoned with Latin flavors to create the best tasting chicken!Pollo Sabroso

Pollo Sabroso means delicious chicken in Spanish so I thought the name would be perfectly fitting for this flavorful chicken that everyone loves in my house. I especially love it topped with a little Peruvian Green Sauce!

Latin food has so much flavor because we like to use lots of seasoning and this chicken is no exception. A quick recipe for the broiler or grill; you can use thighs, legs, breast, wings, whatever you like. I usually let this marinate at least 20 minutes, but it’s even better if you marinate it overnight.

I personally enjoy this with all visible fat trimmed off the chicken and a small piece of skin on top. If you wish to make this without the skin, the points will be lower. This is also great with boneless chicken thighs or breasts.

Sazon seasoning with achiote is what gives this chicken the red color, and can be purchased in most supermarkets. I personally like Badia because it does not have MSG. I also have a recipe for Homemade Sazon if you wish to make it from scratch.

More Latin Chicken Recipes You May Enjoy

My family's favorite grilled or broiled chicken seasoned with Latin flavors to create the best tasting chicken!
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4.92 from 12 votes
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Broiled or Grilled Pollo Sabroso

3
9
7
SP
181 Cals 29.5 Protein 0.5 Carbs 6 Fats
Prep Time: 15 mins
Total Time: 45 mins
Yield: 6 servings
COURSE: Dinner
CUISINE: American
Pollo Sabroso means delicious chicken in Spanish so I thought the name would be perfectly fitting for this flavorful chicken that everyone loves in my house.

Ingredients

  • 6 medium chicken thighs, with bone and skin
  • 1 tbsp vinegar
  • 2 teaspoons soy sauce, coconut aminos for whole30
  • 1 packet Sazon, in Spanish aisle, I prefer Badia brand with no MSG
  • 1 teaspoon Adobo, in Spanish aisle
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon dried oregano

Instructions

  • Season chicken with vinegar and soy sauce.
  • Add sazon, 1 teaspoon of adobo, garlic powder, oregano and adobo and mix well. (Don't use your hands or they will turn orange)
  • Let chicken marinate at least 15 minutes.
  • Broil or grill on low until chicken is cooked through, turning halfway, careful not to burn, about 30 minutes. Enjoy with rice and salad.

Nutrition

Serving: 1thigh, Calories: 181kcal, Carbohydrates: 0.5g, Protein: 29.5g, Fat: 6g, Saturated Fat: 1.5g, Cholesterol: 140mg, Sodium: 383.5mg
Blue Smart Points: 3
Green Smart Points: 9
Purple Smart Points: 7
Points +: 4
Keywords: Broiled or Grilled Pollo Sabroso, grilled chicken recipe, latin chicken, Pollo Sabroso

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277 comments

  1. Just found your page and am glad I did.
    I was in Ft Worth,TX and my son took me to El Pollo Regio. Thats all it took. I love the Peruvian recipes. America is finally coming to its “senses” regarding the Peruvian menu. And the green sauce…”out of this world!

  2. OMG!! 😍 This dish is amazing! And topped with the Aji Verde sauce – hubs was licking his plate clean! I can’t wait for leftovers for lunch tomorrow 🤣.   Definitely going into our rotation – thanks Gina!!

  3. Not gonna lie, based on the ingredients list, I was not expecting too much from this recipe, but decided to give it a try since so many others had posted positive reviews. Holy Moly! What a flavorful dish. I used boneless, skinless chicken thighs cause that’s all I had at home and I ended up marinating them for almost 3 hrs. We grilled the chicken and paired it with the Peruvian Green Sauce. YUMMY!! I highly recommend this recipe, both for the ease and taste. And, I have a lot of sauce still left and plan on putting it on some grilled shrimp.

  4. I made this with chicken breasts on the grill.  Marinated for 3 hours.  OMG!  So good!  Perfect chicken.  Will be a mainstay on my menu!!!  Thank you!

  5. Can this be made in the air fryer? If so what would the recommended temp and cook time be for no less skinless chicken thighs? 

  6. I’ve made this recipe so many times since I discovered it last year. It’s SO good. The only thing I did differently is use chicken breasts because my husband is a picky eater and won’t eat chicken thighs or anything with a bone or skin. 

  7. Easy to make! Used homemade adobo, marinated overnight. Used skinless thighs and still turned out delicious.

  8. How much is in a packet of sazon? I was going to make this tonight but Safeway only sells it in spice jars so I need to know what the measurements are.

  9. When I made this, i put the marinade in with the chicken thighs when I froze them, and by the time they were thawed they were perfectly marinated. We grilled the chicken, and I served it with the Mexican Style Pinto Beans (One and Done) the Peruvian Green Sauce, tortillas, pico, queso fresco, and avocado. It was easily the best chicken we’ve ever made. Thanks for your awesome recipes Gina!

  10. Hi Gina! 

    I’m Cuban so I’m always looking for Latin recipes that are easy and convenient! Which is why I love your cookbooks and recipes so much! … I have Philips XL air fryer – do you think I could make the chicken in there? If so, what time and temp do you recommend? Thank you for such great ideas! 🙂 

  11. Want to make this tonight. Can I use Sazon Tropical?

  12. Soy sauce is no whole30 compliant. Some of the other recipes on your website are marked whole30 compliant too and the ingredients are not.

  13. How many tablespoons/grams is the Sazon in this recipe? I do not have packets, and want to make sure I get the measurement right. 

  14. Made this with the Peruvian Green Sauce for my family (myself, husband, two sons, 12 and 14). Loved loved loved! Amazing flavors!

  15. So delicious and fresh, my husband and 9 year old gave it rave reviews! We made the Peruvian green sauce to go with it. Definitely will be making this again.

  16. I bought the sazón in a shaker but your recipe calls for a packet.  How much is that?  A teaspoon? Tablespoon?  Not very clear.

  17. Hi Gina, I’m entering the ingredients into my Weight Watchers app and when I put in for the chicken, it says each piece is 8 points. Am I missing something or entering something wrong since you list this as a 3 point meal? Thanks!

  18. How is the cook time different if using boneless skinless thighs?

    • Maybe 5 minutes less, I would cut into it to check doneness.

      • Thanks, about to broil!  Cross my fingers, I always burn when broiling 🙂  Smells amazing already though.  

      • this chicken was fantastic!  20 min total and it was juicy, flavourful, really good.  (I didn’t have annatto or tumeric when making my sazon so used paprika in it’s place)

  19. I wish I could rate this 100 stars! crowd pleaser! My two year old had to be cut off! Thank you for this recipe! Husband loved it with the Green Sauce! Thank you! 

  20. This is the stuff summer dreams are made of. Amazing. I love to cook and have made loads of chicken dishes and this one ranks among the top. Smoky, crispy outside, moist inside, bursting with flavor. I made the Peruvian sauce with it, which was fabulous, but honestly not even necessary if you don’t have the ingredients on hand. My kids gobbled it up and my husband and I are looking forward to the next opportunity to make it! Do yourself a favor and put this on your short list of recipes to try!!! ?

  21. The chicken was so delicious! Thank you for an awesome, easy, and very tasty recipe!

  22. Curious, if I use homemade Sazon, how much do you recommend?
    I am making this tonight. Bought the packets but not the right one
    and have some Sazon that I made previously.
    Thanks!

  23. Pingback: My first attempt at Pollo Sabroso - Sweet As! - Delicious & Easy Recipes

  24. This chicken recipe is absolutely delicious! I will definitely be making this again. My family loved it as well, and I topped it with Gina’s recipe for the Peruvian Green Sauce and it tastes AMAZING! Thank you Gina!

  25. Delicious!!!

    Silly question- when you use Adobo, do you use the one that comes with pepper or without? Thanks! Love all of your recipes and am particularly enjoying the Latin recipes lately! 

  26. Have you thought about making your own Sazon blend that doens’t include the food coloring and other odd ingredients? I’d love a cleaner alternative! Why do they have to put that dang red dye #40 in everything?!

  27. Hi! I haven’t eaten much Latin food–what would you serve on the side? I doing keto, so any low-carb suggestions would be wonderful. Thanks!
    Stacy

    • https://www.skinnytaste.com/mexican-cauliflower-rice/ or https://www.skinnytaste.com/cilantro-lime-cauliflower-rice/ would be good low carb options. Veggies, a salad, endless options! 🙂

  28. Pingback: Peruvian Green Sauce – TitBites

  29. Pingback: Peruvian Green Sauce Outsiding : Promoting the Outdoors

  30. What is adobo and Saxon ? I’m in the uk

    • They are seasonings…you can make homemade https://www.skinnytaste.com/homemade-sazon-seasoning-mix/ and https://www.skinnytaste.com/aarons-mexican-dry-adobo-seasoning/. I also checked and it looks like Amazon UK carries both as well.

  31. HELP! I cannot find Sazon or Adobo where I live and Amazon won’t/can’t ship to Canada. Any thoughts on what I could use as a substitute?

    • https://www.skinnytaste.com/homemade-sazon-seasoning-mix/ and https://www.skinnytaste.com/aarons-mexican-dry-adobo-seasoning/

  32. I love this receipe!!! I wish I could automatically upload all your receipes to the Weight Watchers app.

  33. Hi Gina

    Would you mind updating this recipe with the quantities for garlic powder and oregano?  I made this tonight with chicken breasts and it was good but didn’t look saucy like your picture. I used balsamic vinegar – is that what you use?  Also I used homemade sazon from  your recipe that I made a while ago so maybe it wasn’t fresh enough. It was still delicious like all of your recipes but I was missing the color. Getting ready,to order sazon on line now so I can make it again soon. 

    • I make this all the time. Use distilled white vinegar. It’s actually not saucy at all, but should have crisp skin.

  34. The seasoned chicken freezes well, ready to thaw and cook as needed. When I find chicken on sale for a good price, I’ll seasons a bunch of it up and freeze it. This recipe stays in regular rotation at my house. I love all of your recipes, but this and the salsa are my all-time favorites!

  35. I’ve made this recipe a million times and my whole family loves it. I was going to make a big batch for a group gathering, but I have a few people that aren’t brave enough to do chicken thighs. Gina, have you tired this with any other meat? Pork? Salmon? Thanks ahead of time!

  36. IS this something I could let marinate over night?
    I LOVE Your recipes!! Every one I have tried has been amazing. I have lost 30 pounds using them since March. 😀
    Thank you so much!

  37. How much is a “generous amount” of adobo? A tablespoon? A quarter cup? I don’t want to over or underdo it. Thanks!

  38. We made this last night with the Mexican adobo sauce (we're in the middle of California, it's hard to find anything outside of Mexican ingredients) and it was amazing. Everyone loved it! So, now you know the Mexican version works great too 🙂

  39. I have been living on your recipes for years! Love! Why is one thigh 9 SP? Was it 6 oz raw?

  40. Might want to check the Smartpoints conversion on this. Unless all of the fat is saturated, it is 4 points, not 9

  41. Making this tonight with baked rice & peas which is currently in oven. I've lost 13 pounds since January cooking from your website. Thank you!!!!

  42. Wow!!! Great chicken recipe!!! My husband loved it!!! This chicken is certainly muy sabroso. Once again, thank you for another fantastic recipe.

  43. This chicken is fantastic! I added a little hot sauce before I broiled it. I made it with the roasted broccoli with garlic. I just took out another package of chicken to make it again tomorrow.

  44. I am confused how this is only 4 points plus per a serving as one 3oz chicken thigh with skin and bone is 6 points plus on the WW website??

    • I know I’m late to this discussion, but since it’s on this week’s menu it’s worth mentioning again…  I don’t know points plus, but the same is true for Freestyle Points. One thigh with skin is EIGHT POINTS without anything added. A thigh without skin or bone is still four points, without adding anything at all. 

      • I just commented about this as well. I didn’t know if I was entering it wrong :/ Let’s hope there’s something we’re missing that can make it a 3 point meal!

  45. I made this tonight. I grilled it and used boneless and skinless thighs – was great and really juicy. I made it with the fiesta lime rice – really good together. I will say that I have never used adobo before and was surprised at how sticky and oily it is at the same time! I was unclear about how much to use – I used a couple (2 or 3) tablespoons. seems like it was enough. I did use a little extra vinegar and soy sauce as after putting the adobo the chicken seemed so sticky. it came out really good and I will definitely make it again!

  46. This is one of my favorite recipes! So simple and so easy! Definitely making this tonight! I am going to try and use chicken breasts and see how it comes out! Love your stuff!

  47. I bought the sazon and adobo for the arroz con pollo last week so I am glad that it looks I will be able to find a lot of recipes here that I can use them for 🙂

  48. I don't have soy sauce. Is it ok without?

  49. This was delicious! My broiler doesn't work and I don't have a grill, so I used my George Foreman grill to cook this up. I had to finish cooking it in the oven to keep it from burning on the grill.

  50. I made this tonight and eating right now , best chicken I ever made 🙂 thank you so muchhh for all your fantastic recipes 🙂

  51. What temperature to i put the oven on (to broil) & for how much time? Thanks!

  52. I'm obsessed with all of your recipes and this is my favorite GO TO recipe. I just LOVE everything you make. It's good and healthy and has SOOOO MUCH FLAVOR!! All of your recipes are so easy to follow and so tasty. I haven't made one thing (out of a ton of recipes) that I didn't like. Thanks for sharing your talent. My husband appreciates it as well 🙂

  53. These have just made it to my bi-weekly (if not weekly!) list. My husband was looking for more lol. Soo good.

  54. Looks great, but the verb you want to use for letting the chicken sit in the mixture is "marinate." "Marinade" is a noun. 🙂

    • Dude.! Its a recipe for people to enjoy some good food…..this isnt grammar school. Eat and enjoy! instead of correcting a noun. That isn’t ever going to fill your stomach grammar police! But, some yummy food doesnt care how you write a sentence.

  55. WOW I wasn't sure about this but I am sooooooo happy I gave it a try. I LOVE LOVE LOVE LOVE this recipe. The flavor is out of this world. I would totally make this again. Served with Jasmine rice seasoned with Creole seasoning.

  56. I made this tonight. Doubled the marinade and seasonings and marinated overnight as I find most of the recipes posted on this site are under-seasoned. I dont have a grill so I baked at 375 for 20 minutes on each side (sprayed each side with PAM) and then broiled a few minutes.

    Came out AMAZING with perfect flavor. Served with steamed veggies and your Puerto Rican style beans over rice. Delish.

  57. After seeing such a mouthwatering chicken recipe I would be addicted of your site.

  58. Sound looks too Yummiest Broiled or Grilled Pollo Sabroso. Mouthwatering I can't stop myself having this stuff.

  59. Great stuff this it looks so yummy. Would try this weekend thanks for your contribution.

  60. Just wanted to say that this is absolutely delicious. I marinated mine for about 8 hrs and used an extra tbsp of soy sauce. I couldnt find the adobo so I did an alt with oregano, garlic salt, black pepper plus the Sazon, wonderful. Btw mine was orange.

  61. I forgot to add that mine did not have the orange color. Used Goya adobo and Badia Sazon Complete. Delicious, but no orange.

  62. Yum! We loved it. I trimmed most of the skin except on top. I marinated about 8 hours, turning about 3-4 times. When I flipped, I pulled the skin back to make sure the flavor got into the meat. Since I'm not usually home to do that, I think I'll double the marinade next time. And there will definitely be a next time! Husband and kids loved it! We seared it on the grill over direct medium heat to crisp it for about 5 minutes per side, then indirect heat for about 10 minutes per side. A nice welcome change from the boneless breast marinaded in fat free Italian dressing! And almost as easy!

  63. Hey Gina!

    Just found this recipe and wondered if this could be done in a Crock Pot with a pork loin instead of chicken. Pork was buy one get one free and my mother sent like 4 over to my home and I am trying to find creative ways to cook it.

    Thanks!

  64. This sounds really good…can it be done in the oven?

  65. This was my first Skinny recipe to try (3 weeks ago)and what a great recipe to start with! I paired it with the smashed garlic and roasted broccoli recipe (YUM). I am a new life long fan! Made the carnitas this past week and just bought the meat to try the Barbacoa beef.Thanks so much for getting me out of my cooking rut.

  66. This has become my family's favorite way to eat chicken. It is amazing that there is so much flavor from such a simple recipe. Plus the color of the chicken is so beautiful it would make a good and inexpensive company dish. Thanks for making it easier to make Weight Watchers interesting!

  67. I've had Adobo and Sazon in my fridge. I keep forgetting about it. What a great way to use them. I usualy marinate fish with it. It was my first time using chicken. I grilled it. Instant success. Thank you for posting this recipe. Absolutly love your website.

  68. I made this recipe yesterday but with chicken breast and it was delicious. Will def be making it again. Yum Yum.

  69. I made this recipe with boneless, skinless chicken breast because it was what I had on hand. I tenderized the meat, cut it up, and put it on the grill. Turned out fantastic! Love this recipe, Gina! My roommate and I are both addicted to your blog.

  70. cooked this last night and it was amazing! I love this site; thank you so much!

  71. I am so unlucky when it comes to cooking chicken, but I made these and they were Deeelicious!!

  72. "Delicious Chicken" is right! This chicken was so tender and absolutely jam-packed with flavor! I used thighs, and trimmed all visible fat and left a little piece of skin on half of them. The other half I removed the skin entirely (hubby doesn't like skin on his chicken). We don't have any charcoal, so I baked the chicken at 375 (20 minutes each side), then stuck them under the broiler for a few minutes to crisp the skin up. We both loved it. I really want to try it on the grill next.

  73. I made these using boneless skinless chicken breasts for supper tonight. They were probably the best chicken breasts I've ever had!!! They were so juicy and had such a delicious flavor 🙂 My chicken breasts were rather large, so I sliced them in half lengthwise. I marinated them overnight, and my husband grilled them about 4 minutes on each side this evening. I will definitely be making them again!!! Thanks again, Gina!

  74. @leslie – look at all the other ingredients and create your own from scratch. Initially, may cost a few dollars, but will last you forever.

    I found ours at Hannaford markets.

    This was DELISH!! I used boneless skinless thighs. Did you use bone in? THANKS!!

  75. help out a girl who can't have msg… the sazon and adobo both contain it 🙁 how would I replace?

    • I buy Badia, it does not contain it. I will also post a recipe on how to make it yourself soon!

  76. Hi Gina,

    I have made this quite a few times and my family loves it. I am thinking about grilling a whole chicken tonight and was wondering if I could double or triple this recipe and let the chicken sit in it? What do you think?

  77. Mouthwatering recipe this kind of recipe makes me consistency on your blog.

  78. Hi would you happen to be able to tell me the if the points value is the same if I use chicken breasts?

  79. We just grilled this tonight and it was incredible. I just mixed the seasonings myself and they were great. I am not usually a big fan of chicken thighs, but these were to die for…we will definitely have them again. My husband and son loved them. We had the roasted cauliflower to go with them and it was a great side. Thanks for your amazing recipes.

  80. Just found this site and I am excited to try some of these recipes on my man-weightwatchers journey =)

    I need a small bit of help though, my oven does not have high/low broil but rather temp settings. What is a good broil temp for the crispy chicken in the picture!!! It looks so good!

  81. Outstanding recipe! My family loved it! . Was sooo tasty! We will definitely keep this one & use it throughout summer! Thanks for a great recipe!

  82. I just found this site a few weeks ago and I am loving it. I made this last night for Father's Day and it was a total hit. My cuban mother in law loved it!

  83. I've been paying big $$ for chicken like this at a local mexican grilled chicken restaurant. I'm hooked – going by about 3 times a week! (Hey, it's healthy!)

    When I saw this recipe, I had a hunch it was similar to what they make, and it is! The orange coloring of the seasoning gave it away. Since I'm in Texas, I had no trouble finding the spices, and I actually had a box of Goya Sazon in my cabinet but had never used it.

    My local grocery offered about 5 different types of Goya Adobo – with Bitter Orange, with Pepper, with Lemon, without Pepper. I bought the one without pepper because I thought it was the most basic, and it turned out great!

    Thank you so much! I can make 2 lbs of chicken for the same price I had been paying for only 2 small chicken breasts.

  84. This is my go to chicken recipe! My family LOVES it… and I love that I always have the ingredients on hand. Delicious and simple- what more can you ask for! Thank you!

  85. i made this on the grilled using boneless chicken breast and ate it with your recipe for cuban blackbeaNS AND RICE. DELICIOUS!!!

  86. This is my favorite thing I've ever made from this sight!!!!!!

  87. Hi Gina- I'm not sure if this was mentioned or not but I found my adobo and Sazon at the carniceria down the street. They didn't speak much English but she knew adobo and Sazon just fine lol. Thanks

  88. I have to admit I have never taken the time to comment on a recipe… BUT… we tried this tonight on the grill & it was incredible! I had never heard of (let alone used) the 2 latin seasonings … found them with no trouble at Wal-Mart. We both LOVE the flavors!! Thanks so much for taking the time to share with everyone.

  89. This was so delicious and so easy. I threw all the ingredients in a ziplock bag let it marinate. This will definately be a keeper. I put it on under the broiler for approx. 20 minutes.

  90. Hi Gina, I am planning my meals for next week, and this is on my list. Do I bake it uncovered, and what temperature?

  91. Oh my word! I can't wait to make this! *grabs keys and heads to supermarket*

  92. AMAZING!!!! Removed the skin from 8 chicken thighs and cooked exactly as directed. The only exception was I was out of soy sauce, so I added a dash of Worcestershire sauce instead and it was yummy! For the sides I made the Cilantro Lime Rice with the Cuban Black Beans, and oh my goodness, it was fine!! My husband took one bite of the chicken and said "oh man, this is good!" I wasn't sure of what type of flavor it would have since I've never used Sazon before, but it was really mild, just a great flavor overall and will definitely make it again!

  93. If I wanted to sub boneless skinless breasts how many breasts would be equal to the amount of thighs the recipe calls for… trying to figure out if I need to increase the marinade amount.

  94. Wow. Just delish. I only let it marinate for 20minutes but will do overnight next time, I used chicken thighs and I broiled it. Everybody wanted seconds and there wasn't any left. This dish was very flavorful. I might have to start making this once a week. By the way I am Puerto Rican so any recipe that calls adobo and sazon is usually a plus:)

  95. Made this last night! I don't have the option of grilling it but did broil it (and only marinated it about a half hour – I'm sure it would've been even more amazing if I left it overnight), but I have to say it was soooo good! My man was ranting and raving about it and I can't believe how easy it was to make. Thanks for another fab recipe!
    Karen

  96. Gina, so many questions. First of all I had to go all over town to find the Sazon I did find it in a Mexican Market. I also had doubt about if I got the right Adobo, I got the sauce and when I opened it it was very very thick I had to stir it to combine it with the little liquid in the jar. The vinegar did help reduce the thickness but I don't think I came out with what you call a marinade. I had to rub it on the chicken. Did I buy the wrong Adobo?

  97. In order to broil in my oven, I need to set it at a temperature. What temperature do you recommend for this?

  98. Made this recipe for dinner tonight…used boneless skinless chicken thighs and marinated for several hours. Grill wasn't working, so broiled on low for about 20 minutes. My chicken did not look like Gina's picture, but the flavor was still very good. No problem finding sazon tropical and adobo here in northern VA. Will definitely make this again.

  99. hey Gina,

    I make the chicken this way all the time. I just fry it or we use the bbq grill. I do not like useing my brioler so how do you suggest the chicken cooks thru stove top no oil.

  100. Gina, como siempre, me encantan tus recetas. Making the pollo sabroso today. Can't wait to serve it to my family with rice and veggies.

  101. Gina, this sounds so much like the chicken we get from the "Pollo Roticeria" shops in my town. Everyone loves those chickens, seasoned just right and cooked to perfection over mesquite wood chips on the rotisserie. Yum! I'm going to try your recipe this week. One question, Gina. By SAZON, would you perhaps mean what is called ACHIOTE in Mexico? That would definitely leave your hands orange! Gracias por todo su recitas, Gina! Lee

  102. Gina, thank you for so many wonderful recipes. I found your site a couple of weeks ago and I have made the green monster and pumpkin shake (amazing!!) But this is the first dinner recipe that I tried and everyone loved it! Even my 2 year old that hates eating anything meat, lol! My husband is PR and he kept telling me all night after dinner, wow babe that was really really good. So again thank you for sharing and for doing what you do. My recipe box is FULL

  103. It is very delicious, Ann. I love it.

  104. I can tell that this would be delicious!!! I followed the recipe exactly but think it needed much more marinade. I actually used a few less chicken thighs but the same amount of marinade, and it was enough to coat them but not enough for the chicken to sit in. I let it rest with the marinade on it for about an hour. The skin had delicious flavor from the marinade, but once you bit in, there was not much flavor inside. I think it would have helped to marinade it overnight like you recommended, but since you said 20 minutes would work, I did that. I think it would have been amazing if there was enough marinade for the thighs to soak in. I will be trying it again and this time perhaps tripling the marinade. Thank you for such a creative dish idea!

  105. I recently stumbled upon this website which in my estimation was no accident! I made this chicken along with the Cilantro Lime Rice…absolutely DELISH! I will be making this one again and again.

  106. Gina, I made this the other night, and my dh RAVED. He rarely gets excited about chicken but he absolutely loved this and I thought it was great too. This is the third recipe of yours I have tried-all hits! And no, he does not know they are WW recipes 😉
    Thank you!!

  107. My whole family loves chicken thighs this way. I'm using the marinade on wings tonight. Can't wait!! I might have found a new football game appetizer 🙂

  108. Wow! This has the most amazing flavor! I will make this again, and again, and don't need to change a thing. I discovered this website 3 days ago after hearing about it on the Weight Watchers Message Boards, and they were all so right. Lol – 3 days, and this is my 3rd recipe from here, all absolutely fantastic. Can';t thank yiu enough. I think I just might be able to stick with WW this time around with recipes like this. Thank you, thank you, thank you!!!

  109. So good, I just posted my attempt on my blog (with credit of course).
    http://www.mybunnygoboom.com/2011/12/31/delicious-recipe-from-skinny-taste/

  110. Just found out about your website through WW. I was so grateful to see this recipe. I am puerto rican and I was really worried that i wouldn't be able to enjoy my ethnic food that I love so much. It would be great if you can put up some more puerto rican reciped that are weight watcher friendly.

  111. My boyfriend LOVES this recipe! Its so easy and tastes delicious. I Broil the thighs for about 30 minutes, flip and do another 10. They come out juicy and delicious!

  112. Made this for dinner last night and it was fantastic! Thank you for sharing you're recipes with us. Haven't made one that I haven't liked yet. =)

  113. So glad you all like it. Sorry Ken, my broiler doesn't have a temp, it's high or low. You can grill them too!

    Gloria, you are welcome!

  114. We just put this in the oven and it smells delicioso! Your recipes have really helped us out during my sons wrestling season 🙂

  115. I went all about town to get the spices, but once I took a bite I realized that it was worth all the effort! So delicious, gonna try it on pork chops next. Thank you for the recipe!

  116. What temperature should I set my oven at to broil on low? I can follow recipes but once I need to make stuff up myself I usually make a mess of things..Thanks.

    Ken

  117. This has become a regular "go-to" meal in our household. I haven't been able to use Sazon for years because of the MSG, thank you for bringing it back into our lives through the Badia brand!

  118. Sure, you can bake them too.

  119. Hi

    Can you bake in the oven instead of grilling or broiling?

    Thanks

  120. Can I ask about how long to broil it on low in the oven? I really want to try this, but don't have the best luck with cooking chicken all the way! tHANKS! tmsmith54@hotmail.com

  121. MAde this tonight…LOVED it…Thanx!

  122. This was very good!! The chicken was not dry it was very moist! I will be making this again. 🙂 Thank you!! Ann Marie

  123. This looks extremely simple and delicious all at ONCE! Again, another I'm going to have to try!

  124. Add it to your beans too!

  125. Just made this last night and it was very tasty! Well seasoned and my brother and cousin really liked it. Served it with a grilled sweet potato. Have some leftovers for lunch today! Can't wait!

    I didn't know how big the sazon packets were so I bought the extra large box and whoa I have at least 25 packets! Looks like I'll be making these more often! I can't wait to try your Arrzz con Poollo recipe also!

    Thanks Gina! It was a great weay to season chicken!

  126. Made this last night with boneless skinless thighs. Can't find adobo or sazon, so I found spice lists and DIY'd my own. Was so good! Made with your red potato salad, switching in a red bell instead. Today cut up cold chicken and mixed in some potato salad. Even good as leftovers!

    Steph

  127. I made this dish last night with boneless chicken thighs. I also made the Cuban style black beans and Chipotle's skinny cilantro rice. My family loved all the dishes!

    I typically don't comment on any websites; however, since I cook so many of your recipes, I always like to comment and say thank you for the great recipes. I have recommended your site to so many friends that I am encouraging to join WW or just cook healthier!!!

  128. Yes, use both.It's not spicy at all, just flavorful!!

  129. Since I can get both sazon and adobe….do i need to use both??? What taste do they have…is it spicy or hot??? Still wondering which one to buy and use???

  130. Guessing 1/2 tsp of each?

  131. Hi Gina

    I've never ate or cooked latin food, so could you give me an estimate of how many teaspoons of adobo, garlic powder and oregano you used in this dish. Thanks.

  132. do you have any suggestion for making habichuelas coloradas/guisadas– I can only find them in cans- would prefer fresh– thanks so much-

  133. This was soooo good! I used low sodium soy sauce, but next time I will use regular soy sauce. My husband was very impressed and he is HARD to please! I paired this with your cilantro lime rice, it was delish!

  134. This has become a weekly meal. Everyone loves this dish. I'm so glad I found this site. Until now it's been really hard to make good tasting and healthy food for a busy family.

  135. Wow!!! Thank you. I had all the ingredients on hand so I marinated thighs, legs and wings overnight and grilled this for a bbq today. My husband has never raved about a meal so much and my picky 3 year old said this was GOOD chicken. I just came across your site a couple days ago and cant wait to try more recipes.

  136. I made this tonight with boneless, skinless chicken thighs and cooked it under the broiler. It was delicious!

  137. Gina, I'm so glad I found you recipes! I'm Puerto Rican and my main complaint of healthy recipes was that there was no flavor. Not anymore! I make a delicious arroz con gandules, but I can wait to try your version.

    My hubby and I were impressed with the sabroso chicken, even the kids loved it! I have a feeling I will be making your recipes often. 🙂

  138. @Gina

    I made this chicken tonight with your Red Potato Salad for my fiancee and our friend, Cristal. It turned out excellent! Chancing across a piece of crispy skin at the end of the meal was glorious 🙂

    Couldn't believe this was weight watchers/calories-friendly.

  139. i made this dish today! my kids and i love it!!.. my husband wont eat any until he gets off work tonight but im sure he will also.. i didnt realize there was a mexican sazon and puerto rican.. i used the no msg one i found at the mexican store up the street from my house.. kroger used to sell adobo but i didnt see it but got it at the mexican store.. again delish! thanks for sharing

  140. When I trim the fat off I cut away a lot of the skin and leave a small amount since I like the crunch!

  141. @Gina

    You mentioned that you leave a little piece of skin on top of the chicken piece. I'm curious if you remove skin from the rest of the chicken and layer a small piece on top? Or do you remove skin everywhere except for the top? Just curious. I am very excited to make this in the coming week.

  142. This was absolutely delicious!!! My 3 year old daughter and husband loved it. Thanks for the awesome recipes!

  143. This recipe is great! My husband and I polished off 3 servings apiece…oops :-p

  144. Super fabulous! Made this without any skin and can't see how it could be better!!! Grilled this outdoors and this was loved by kids and adults. I served this with black beans over white rice. Wonderful dinner!!!

  145. I'm sure it wouldn't hurt, but I use white vinegar.

  146. is balsamic vinegar ok to use?

  147. Excellent!

  148. I have made this recipe a few times already this month. I will feature this recipe this Memorial Day Weekend as well as the Iced Tea ( a southern favorite). It will be a Gina's menu from beverage, salads, sides, meat entrees to desserts. Brava! Gina!

  149. If you can't find dry adobo in the store, you can make your own. Combine equal parts salt, pepper, onion powder, garlic powder, cumin, ground oregano. You can also add turmeric. Keep this in a jar and use it to season anything. Skip the Sazon and just use a generous amount of this.

    • Thank you Gina. The Sazon has food dye in it and I didn't know the alternative. My Venezuelan husband is dying to try this!

  150. I can't get Sazon or Adobo in this country. Any ideas for alternatives?

  151. Any idea on the points + value without the skin? I don't have a WW login so I can't plug into recipe builder.

    Thanks for this recipe. I had boneless skinless thighs defrosting already. Will be making this with cous cous and corn 🙂

  152. Thanks Soly!! Enjoy the Peruvian Chicken, love it!!

  153. This is one of my favorite chicken recipes, it is part of my weekly rotation. Tonight I served it with white rice and your Puerto Rican beans. My father in law commented that I am learning how to cook. THANKS DAD.

    Thank you Gina for all your amazing recipes, I usually cook a Gina recipe at least three times a week. I am going to tackle your Pio Pio chicken this weekend. I love their chicken, I just wish the sangria was zero points.

    Soly

  154. Can't wait to hear what your two year old thought of it!

  155. Trying this one tonight! It look awesome! My 2 year old pointed to the picture on the side of the comp and said Yuuum so we'll see how it goes. I live in the chicagoland area and have never had a problem finding any of your seasonings listed (thankfully) Hopefully it goes well.

  156. Delicious, tasted like El Pollo Loco chicken but better!

  157. I couldn't find either Sazon or abodo so used these recipes:

    http://www.grouprecipes.com/57302/puerto-rican-dry-adobo-seasoning.html

    http://www.whats4eats.com/sauces/sazon-recipe

    1/2 tbsp of the Sazon and 1 tbsp of the abodo. I didn't have Saffron and didn't want to pay $20 for a little jar so we did without. Turned out great! Mindy in Tucson

  158. This chicken is delicious. The whole family loved it. Again, thank you for this site. You make eating healthy so easy!

  159. Yes, I trim all the fat of and leave a little skin on top, so yummy!

  160. Is this recipe made with the skin on the chicken?

  161. Thanks Maryann, Michelle and Nan!

  162. Absolutely delicious! My husband who is not on WW stated that he loved this dish and wanted the leftovers to take for lunch the next day! Gina dishes are the best. I have tired several of them since finding blog and all of them have turned out to be so good! Telling all of my WW buddies about the site. Thanks so much GINA!

  163. Gina, this was delicious! I made the chicken with your cauliflower fritters and both were a huge hit. The chicken will be on our menu every week, it's so easy!

  164. I tried this recipe last night and it was delicious. I baked the chicken and added onions to it and cooked for about an hour turning it midway. It was delicious. The chicken fell off the bone and the flavor was fabulous.

  165. Sure, I think this seasoning would be great on shrimp, pork or steak. Cooking time of course would vary.

  166. Oh my – delicious! I think this is my favorite recipe so far. Do you think this will work well with shrimp too? I'm hosting a dinner soon and want to do this but one individual is a pescatarian.

  167. Sure!! Baked would be great!

  168. Hi Gina. I know you say to broil or grill but can you bake the chicken? I'm not very good at broiling or grilling. Thanks.

  169. I just found this website two days ago and i have tired 3 dishes so far! All of them have been so good and my husband likes them as well. Thanks Gina! I tired the broiled Pollo Sabrosa today – all i can say is DELICIOUS! THANKS AGAIN!

  170. Husband loved this! That says a lot.

  171. I'm glad my daughter convinced me to post this, I see you're all enjoying it!! I don't have a preference which sazon, they all taste good.

  172. Made this tonight, It was great! When I bought the Sazon I saw different ones made by Goya, I grabbed the one that has cilantro and tomato. Is that correct? The Adobo I had at home is the one with Naranja Agria. Was that ok to use?

  173. Made this yesterday and it was fabulous. OMG, I've been cooking every night with your recipes. My husband is so thankful I found your blog. Thank you so much!

  174. Thanks for this recipe. The snow thawed long enough last weekend to get the grill going…marinated boneless/skinless thighs over night before grilling…..yummy.

  175. This was amazing! Made skinless chicken breasts with your Chipotle Lime Rice…kids had seconds of both. Great recipe!

  176. It's really whatever you prefer. I prefer on the bone dark meat, but that's just me.

  177. Is this just as good with boneless, skinless, chicken breasts on the grill or do you need the bone?

  178. Hi Foxie!

    I just mix it all in a bowl!

  179. I made this recipe today for dinner and let me tell you it was delicious. I was a little confused with the directions when you said to season chicken with vinegar and soy sauce. I did not understand what this meant so I just brushed the sauce on both sides of the chicken and then seasoned with sazon and garlic powder. I made mine with skinless boneless chick thighs. Thanks for sharing this recipe.

  180. My daughter call this the orange chicken, can you make the orange chicken tonight mom? Great with wings too.

    LaDawn, the sazon is in packets, called sazon tropical which is why it probably looks different, not sure if it tastes different though.

  181. Thank you so much for all your wonderful recipes. So far all the ones I have tried have been a great hit.

    One question I have about this recipe. Mine didn't look like yours when I was done. The Badia Sazon I found was in a regular seasoning jar that you just sprinkle out where the recipe calls for a packet. The recipe makes it sound like it makes a marinade. Anyway, I dipped the chicken in the vinegar and soy sauce and then put the seasonings in a bag, tossed in the chicken, did a good shake and let it sit for 20 minutes before grilling. The taste was great, but it just didn't look like yours. What am I doing wrong? Thanks

  182. I recently found your blog and have already made a couple of things from it since the recipes are quite easy and with ingredients I already have on hand. We have loved everything thus far. My family loves the pollo sabroso and it is now my husband's favorite chix dish. Very flavorful and very easy to make! Thank you for all the lightened recipes. Can't wait to try more!

  183. Gina – I have been to several stores now in the Chicagoland area and I am not finding Sazon that has no MSG. Can you give your recipe for the sazon spice mix? Also can you give your recipe for Puerto Rican Adobo? Thanks!

  184. Gina – I have just read through all the comments on Adobo and Sazon. I have NO clue if I have the "right" kind of either. I do know my sazon has MSG… but even with that, it was another hit out of the park for my family. We all loved it. Really reminded me of Outback's Kookaburra wings. 🙂 I used thighs with no skin and no bone and it was moist and delicious. Even my 2 year old loved it! Thanks so much!

  185. This is the BEST recipe EVER!! I've been making this weekly for a couple months now and my husband and 2½ year old love it too!

  186. About 10 minutes on each side? Keeping an eye on them that they don't burn. You don't want them too close to the flame.

  187. Could you give more info on broiling? About how long should they broil?
    I'm going to try this …looks yummy!!!

  188. Thanks Mama!

    Yes, points would change with chicken breasts. Chicken breasts are lower in points, but also larger, so you would have to adjust for that.

  189. oh my gosh I love your recipes! Love love love. Exactly the type of healthy cooking blog I've been looking for. This is another recipe I want to make

  190. Oh and would the points be very different if I used breasts instead of thighs?

  191. Could you update the points for this recipe, please? I am so excited to make this tonight!!!

  192. I usually broil it, but you could bake it skin side down at 375, no need to cover it, and turn it after 20 minutes. Let it cook about another 20 or until cooked through.

  193. This recipe looks amazing! I'm looking forward to trying it this week. I'm planning on baking it in the oven – what temp and how long should I leave it? Should I also cover it with foil to avoid burning? Any other great tips?

  194. Linda- you're welcome! I'm not really sure how bad MSG is for you, I know it's found naturally in some foods, but when I was reading about it, I learned it actually tricks your brain into making food taste good. No wonder everything made with Goya tastes oh boya! But yes, this brand uses no MSG and still adds wonderful flavor!!

  195. Thanks for the tip about the no MSG brand. Growing in Puerto Rico you never hear about MSG. Then living in the US you become more aware and I was mortified to find out that all GOYA sazones, bullions, and sofrito had MSG. I was so sad and figured it was impossible to find these without MSG. I even started doing my chicken soup and arroz con gandules without these to avoid the MSG. I am so happy for this new discovery! 😀

  196. I have a few recipes with adobo and sazon such as lentil and chicken soup, puerto rican beans, spanish chicken and rice, and arroz con gandules. All really good, but you can also season your steaks and pork chops with it before you grill them!

  197. Gina,

    Just want to say I love all your recipes and I've been using them for about a year now but just never thanked you.

    I made this dish last night and it was wonderful, I added the Habernaro Cilantro rice to it as well and it made a fantastic dinner!

    All I need now are some good recipes I can use that Adobo in and Sazon.

    ~Regina

  198. I didn't realize it was hard to find there. You could also buy on amazon. I love Goya!

  199. Adobo is very difficult to find here in California too. When I took a trip to NY in April I stocked up on Adobo, sofrito & all goya products. This recipe was such a hit in my family I've been a WW lifer for 3 yrs and trying to find good food that keeps me on track and the family happy has been difficult. glad i stumbled upon ur website!

  200. It's hard not to like this! Congrats on your weight loss in such a short time!

  201. Gina,
    I have discovered your web site after joining ww about six weeks ago. I have been cooking from your site for two weeks now and LOVE LOVE LOVE your recipes. My husband does too! I made this chicken last night for guests and everyone LOVED it. Thank you for your fabulous recipes I've lost 11 lbs!

  202. This marinade is definitely a keeper. Took all the skin off before broiling but it was still moist and delicious. Thank you, Gina, for another "winner, winner, chicken dinner"!

  203. @JUle- lol, yes, it has nice color and the taste is incredible 🙂

  204. I have a batch marinating in the fridge right now. Can't wait for dinner tomorrow. With all the yummy MSG it has to taste good. The Sazon gives it a wonderful color!

  205. Thanks Mistie! 🙂

  206. I made this Friday… for my friend and husband. We did two different marinades…the other marinade we tried was a oil based grill mates, tequila lime chicken… we did legs and thighs and tested both marinades . My husband & friend & myself liked this better… Nice color on the bbq… very tasty! Thanks Gina.

  207. I haven't been on the site in a few weeks so I was just scrolling through and this looks amazing. I'm going to have to try it soon.

  208. If you have any near you, adobo can also be found in Filipino stores. They use it a lot in their food. That's where I was first introduced to it.
    =)

  209. Gina,

    http://www.amazon.com/Pacific-Rim-Gourmet-Maria-Adobo/dp/B0000CNU48/ref=sr_1_43?ie=UTF8&s=grocery&qid=1277614454&sr=1-43

    This is the Adobo that I used (and I'm guessing it's what Jessica used too). I made your carnitas with it, and it tasted great, but it's not the "right" stuff. I simply cannot find it here in Oregon, so thanks for listing the ingredients so I can make my own.

  210. Great, this is a fool proof way to make chicken!! Season your pork chops the same way, excellent!

  211. Well…we just finished up our dinner here and this chicken was a HUGE hit with my family!!! We all loved it! Thanks so much Gina! Next up…Chocolate Banana Soufflés or Baked Bananas! Can you tell what I have a bunch of sitting on my counter…lol! 😀

  212. I LOVE your site! I just came back from the market and I've got the ingredients for this one! I'm going to give it a whirl tonight! I'll let you know how it goes! Thank you so much for sharing these wonderful recipes! You're a gem! 😀

  213. Hi GreenGrannie- Yes, Amazon didn't have Badia Sazon available which is why I didn't put a link to it. I just found it on Cuban Food Market for $2.59. Here's the link: http://www.cubanfoodmarket.com/mm5/merchant.mvc?Screen=PROD&Product_Code=ESP00761&Category_Code=

  214. One more comment about sazon — I googled "Badia" and found this site: http://www.badia-spices.com/cooking/. I checked "where to find Badia," and apparently it's not available anywhere west of Texas. I found a lot of Badia spices on Amazon, including Badia adobo. Amazon listed Sazon Tropical, but it was not available — and when it is, it's sold in 12 packs. Also, noshery.com is now a site that just has advertising links to other sites… Bottom line, I'm going to make the sazon myself.

  215. Like others, I can't find sazon in local markets — I live in New Mexico right now, but sazon apparently is Puerto Rican and/or Dominican. However, my comment is that the link in your recipe goes to Goya sazon, sold by Amazon, and the first ingredient listed is MSG. I found powdered adobo seasoning some time ago at http://www.penzeys.com/cgi-bin/penzeys/shophome.html, but they don't carry sazon.

  216. I made this last night and it was GREAT. I left it marinating over night on Monday night and broiled it when I got home. Fast and easy and most important GREAT tasting, AND only 4 WW points.

  217. @Susan- You just made my mouth water! I'm sure it will taste wonderful!

  218. This looks really good–I like to marinate pork tenderloin in vinegar, soy sauce and garlic–I leave it there all day and then grill. The sazon and the adobo will really take it to a new level. Thanks!

  219. Made this last night it was excellent!

  220. @Elena- It can vary depending on your oven. Broil it on low about 9 inches from the flame skin side down and keep an eye on it. When it's golden and a little crispy, turn it over and let the other side cook. About 10 minutes on each side.

  221. @kitchen with Kate- super target, great! I'm glad you mentioned the Goya website helps you locate where to find their products in your area!! This will help those of you who couldn't find it. The pork chops sound delicious!

  222. Thanks for ur yummy dished, I am new at cooking so my question is how long should i broil this for? Cuz i really have no idea.

  223. I ended up finding both at a Super Target out of all places!! I seriously went to Whole Foods, Central Market, Albertson's, Walmart Neighborhood Market – this is how hell bent I was on trying this 🙂

    I ended up googling Adobo and Sazon, it gave me a list of places that carried the Goya brand, and it ended up that the Super Target by my parents house (in Dallas, TX) was the only location in the city – crazy, huh? So, this is on my weekly menu for dinner tomorrow night and I can't wait! Tonight is a pork chop in a dried cherry chutney demi-glace… only 310 calories! I'll post that one tomorrow for you to check out, not sure how it equates to the WW points, though.

  224. mystery solved! phew! 😉

  225. The best chicken to come off of my grill, period. Another home run, thanks again!

  226. Mexican Adobo is different then Puerto Rican Adobo. You don't want the Mexican kind, completely different. I think they sell it in Walmart, my bff lives in Tennessee, and if she can find it there, I think you can find it anywhere. If you can't find dry adobo in the store, you can make your own. Combine equal parts salt, pepper, onion powder, garlic powder, ground oregano. You can also add cumin and turmeric, optional. Keep this in a jar and use it to season anything, delicious! I should do a free giveaway for Sazon and Adobo. I didn't realize how hard it was to find.

    • Gina, I am confused. When I make the Pollo Sabrobo do I use both the Sazon and the Adobo? What is the difference in the two? I do not want to mess this recipe up, it looks to good for me to do it wrong. Hselp

    • Gina, sorry I left this part out, I did buy the Chipotle in adobo. It is a thick sauce and really hot, so hoping I did not mess this up, scared with it marinating in the fridge overnight that it will be super hot by tomorrow. Ouch.

  227. When I saw this recipe this morning I ran out to the store to get the fixins to make for Father's Day. It was so good! Everyone raved. We were getting tired of the same old barbecue sauce or Italian seasoning on our chicken. Now we have a new favorite. Thanks Gina. Your site and you are very inspiring!

  228. I made this for Father's day an my FIL's house. I got Sazon and Adobo in bulk bottles, so I wasn't sure how much to use and ended up using 2 tablespoons of the Sazon and 1 tablespoon of the Adobo (I double the recipe). I put it on a whole cut up chicken that I skinned and let it marinate overnight. We cooked them on a gas grill. It was great. Even my husband liked it and said he didn't miss the skin on the chicken. Also made the Low Fat Strawberry No-Bake cheesecake and te Blueberry Cream Pie. I'll have to say the diet suffered today and I'm going to have to stay on the treadmill a little longer each day so I can make it to the end of my week.

  229. Hi again Gina 🙂 The brand is Rogelio Bueno Authentico…and it just says Adobo.. It says "product of Mexico", if that helps at all.

  230. They sell it in Stop and Shop, Waulbaums, Pathmark by me. I'm in Long Island. Where do you live?

  231. Hi Gina! I went to try to find the Adobo and Sazon but neither Whole Foods or Central Market Spanish aisles carried it. Before I spend the rest of Sunday scouring grocery stores, I thought I would just ask you where you found it? Thank you so much! I can't wait to try it!

  232. Gina, I really love your recipes too and they are so easy to adapt to my plan. I think the adobo that Jessica is talking about is similar to Dona Maria Adobo. Its more a mole adobe but really good. The store I shop at doesn't carry the powder either. Here's a link to what I can get http://www.hormelfoods.com/brands/worldFood/donamaria.aspx I used it when I made the carnitas also because I couldn't get the chipolte with adobo so I used this and chipolte powder. MMMM the gravy/sauce was phenomenal.

  233. This would be a perfect flavorful meal for a nice summer day–I bet it would go good paired with potato salad as well!

  234. @Jessica- I'm very curious about this adobo seasoning you used. What brand was it?

  235. weird! i don't know what it was, but that container was stressing me out! it was like a powder with a liquid on top that I guess I was supposed to stir together. It turned out delicious anyway 🙂 thanks!

  236. @Jessica- I'm wondering if you used the right adobo seasoning. It should be in powder form. If not, I'm sure it tasted good.

  237. Brilliant. This sounded so good, ran out to get the ingredients (found them easily) & made tonight. Yum! Another winner Gina. I did replace the oregano with some fresh cilantro (my favorite summer flavor) and that was great, too.

  238. P.S. I was determined to figure it out but in the end I just pried it off with my kitchen scissors…risky, but I'm sure the yumminess will make up for it 😉

  239. Oh boy! This looks fab! I have a whole chicken in the fridge I think I'll try it with. One question: How in the world do you open the Adobo sauce bottle? It's got some weird top on it and I can't figure it out…feeling a little silly!

    • Jessica, I had the same problem with the Adobo I just took an old bottle opener and finally it came loose. Now I see I should have used the powder form. It's still good tho

  240. They sell Badia online if you can't find it in your supermarket. It's called Sazon Tropical.

  241. oh I have to try to find the no MSG sazon… most likely they don't have it here where I live… I have looked and looked and always end up asking my mom to ship me some from PR. thanks a lot for the brand name that might help me out. Badia is a different brand from the one my mom finds w/o MSG at PR.

    — dalis

  242. @Joann- I found this on the noshery.com: If you cannon find sazon you can make your own blend of seasonings, equal parts salt, garlic powder, cumin, corriander and annato. Other possible additions include onion powder, tomato powder and saffron. 1 1/4 tsp equals 1 envelope of Sazon.

  243. I'm putting this on my menu for the week looks and sounds yummy! Thanks.

  244. Hi Gina
    This sounds really good. I've been reading your blog for a while now. Love the recipes. I have recently returned to using weight watcher…trying to loose the last 10lbs. I was wondering how much is in a packet of Sazon. I am making my own. Thanks for the great posts.

  245. This looks great. I was planning on buying some chicken thighs this weekend – now I know what to do with them!

  246. Aww, thanks Tammy!!

    Great Sarah! White vinegar is fine.

  247. Thanks for posting — sounds great. I've got one lonely packet of sazon at home, plus defrosted chicken thighs, so perfect timing! One question: What kind of vinegar do you suggest?

  248. Gina . . . do you know . . . that you are . . . my hero 🙂 Your recipes are wonderful.

  249. @Autumn Living- The printing issue is an Internet Explorer problem. Upgrade it or use Firefox and that should fix the problem.

    @Kim- yes, I've been asked many times from older recipes so I figured it's easier to put a link to see what sazon or adobo is. Adobo is a dry spice mixture, not wet. By the way, use these seasonings on pork chops, fish, steak, your family will think you're an amazing cook!

  250. Thanks for posting pictures of these spices. I can't seem to find them where I live. When I made your Carnitas recipe last week, I bought this stuff called Adobo, but it was black and gooey (incredibly messy). The carnitas tasted fantastic, but I knew I wasn't using the right stuff. LOL.

  251. Hi Gina…this one's on my list this week. It sounds delicious. I think cooking Latin may be my new favotite way to cook. I have one problem though, when I went to print out the recipe it printed out 8 pages (the recipe on page 1 and 7 pages with your blog name on top and the link to the recipe on bottom; the rest of the page is blank). This has happened with several of your recipes. Do you know why this is happening?

    Blessings,
    Kimberlynn

    • When you click on print.. un check print -all and select print page 1-1

    • You can normally set your printer to print specific pages instead of printing "ALL" in this case since you knew the recipe was in the 1st page, you could have selected print pages and then put the page number, so in this ase it would be 1-1, hopes this helps

  252. Once again, a great recipe! 🙂 YUM! Thanks!