mexican grilled chicken

[brad]

* remove breast skin and heavy coat chicken with Goya Adobo All Purpose Seasoning with Saffron. soak in tampico orange punch for 4-48 hours.

* remove chicken from soak then spatchcock (remove backbone and flatten). lightly dust with more all purpose seasoning.

* grill bone side down on low for 45 mins. once the chicken is close to temp flip to brown the top.

enjoy with mexican style beans, rice and tortilla.

[brad]

Alternate brine recipe:

1/4 cup salt
1 quart citrus punch
3 tbspoon dried minced onion
2 tablspoon powder garlic
1 tsp accent seasoning
1 tsp tumeric