boozy birdy

Ingredients

• Servings: 5
• 8 (.18 ounce) packets sazon seasoning with coriander and achiote (such as goya®)
• 1 tablespoon ground black pepper
• 1 tablespoon garlic powder
• 1 (12 fluid ounce) can or bottle mexican (such as corona®)
• 10 bone-in chicken thighs with skin
• 1/2 cup barbecue sauce

Recipe

Preparation Time: 10 mins Cook Time: 20 mins Ready Time: 6 hrs 30 mins


• place the sazon seasoning, black pepper and garlic powder into a large resealable plastic zipper bag, pour in the , and seal the bag. smush the bag around with your fingers for a few seconds to mix the with the seasonings, and place the chicken thighs into the marinade. reseal the bag, squeezing as much air out as possible, and refrigerate at least 6 hours or overnight.
• preheat an outdoor grill for medium-high heat, and lightly oil the grate.
• remove chicken from marinade, and reserve marinade. grill chicken until no longer pink inside, the juices run clear, and the chicken has good grill marks, 5 to 8 minutes per side. an instant-read meat thermometer inserted into the thickest part of a thigh should read at least 160 degrees f (70 degrees c).
• pour the reserved marinade into a saucepan over medium-high heat, bring to a boil, and cook until the marinade is reduced by half, about 10 minutes. mix in the barbecue sauce, and slather over chicken to serve.