How to Make Grilled Chicken with Adobo and Sazón | America's Test Kitchen

This juicy, intensely flavored chicken gets its punch from two dried seasonings from the Puerto Rican pantry: adobo, a blend made from granulated garlic, salt, black pepper, and oregano; and sazón, a mixture that includes all the ingredients of adobo as well as achiote, dried onion, cumin, and more herbs.
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[@taniaarroyo6986]

I love how many episodes have been dedicated to Puerto Rican dishes. It's not always easy to learn how to cook from a Puerto Rican mother, as they don't measure anything, at least not in the way we would expect. A coffee mug somehow becomes the rice scooper. Is that 1 cup or 1 1/2 c of rice? Thank you, ATK, for making the process easier!

[@rosacortes5074]

Lol Coffee Mug!!! So true. 2 mugs of rice easily 3-4. 🇵🇷🇵🇷🇵🇷

[@ohwowoh7281]

MSG makes everything better!

[@stlMattMan]

I made this for a Mother's Day BBQ and everyone loved it! Thanks for such a tasty recipe!

[@rosacortes5074]

I learned something today. Wet rub off the grill or, it will burn. 🙏🙏🙏👍👍👍🇵🇷🇵🇷🇵🇷

[@svcarranza]

Pronounced sah-ZON. You did a great job with the chicken!

[@overclockxp]

The "z" in Spanish is pronounced as an "s".

[@isabelab6851]

So intriguing that Puerto Rican good his getting such press…I am born and resided in the island and learned to cook with grandmother, mom and my aunt (she was into culinary arts). Our food is so fabulous! And it is spicy without heat.

[@itawambamingo]

There is no such thing as 'over the top garlicky' -- the more the better!

[@davidrgleffe]

Thank you for the statement on MSG, I fully agree!

[@ScottysBackYardBBQ]

i love this lady. every thing she makes is so awesome.

[@sublime053]

So true

[@Nickrioblanco1]

Pollo Asado al Carbón I have not had that since I left Puerto Rico 30 years ago.

[@billbouldin2969]

LAN LAM is the flavor! go girl! Your presentation is so appealing!

[@mohammadsamara5055]

Very good, can we make the same recipe in the oven if the grill not available?

[@joelawley4143]

You're AMAZING !!!! thank you for all you do. You have changed the way a cook (for the better) :-)

[@billburbank4314]

This one going on menu. I often splatchcock whole bird, so economical and comes out so juicy. Dry rub is my fav too.

[@gailaltschwager7377]

Thank you!

[@desertfox3860]

Nicely done! Thanks for sharing!

[@capers72424]

My Mom would agree on the back and tail being the best part… I think I was around 10 years old when I discovered that these were parts of a chicken, they never appeared on the dinner table! 😜

[@purleybaker]

My mother also loved the back. She's been gone 10 years. Thanks for bringing the memory back.

[@rosacortes5074]

That my favorite part too. "The last part of the chicken that goes over the fence". 🙏🙏🙏🇵🇷🇵🇷🇵🇷

[@anthonyw5261]

Fantastic video ❤❤

[@jojobi-wankenobi]

Lam should run this company

[@nunyabidnez7857]

Check your meds.

[@maria.s1326]

Thanks for sharing the recipe.

[@mastiffmom2592]

I have all of the stuff for this recipe except the chicken! I can do it.

[@lout3921]

Wow! This recipe is kicked up a notch. I loved growing up eating this. Before you can have a slightly different version of this recipe.

[@1401196616091996]

I’ve said it before and I’ll say it again,this women is not only an amazing chef but also sooooo gorgeous…..!

[@csdesjarlais9779]

Oh yum! That looks amazing!

[@ropro9817]

Lan video? Automatic like. ❤

[@musicgirl8152]

Yum 😋♥️

[@WastrelWay]

Tex-Mex shortcut: "Italian" salad dressing out of a bottle. Of course, taste the dressing and decide if you want to add more garlic or annatto or anything else.

[@jz1340]

Y'all need to invite Matt Pittman of Meat Church for some award winning BBQ recipes.

[@DoughboyGod]

🙏🔥🔥🔥🔥🔥🙏

[@ahmedmorad7555]

I do not think you will ever let me be

[@jamaicanaforeign5326]

I'm almost certain this was first posted a couple of weeks ago🤷🏾‍♀️

[@jayrough3383]

Is that a Webber kettle grill?

[@jred5153]

Yes

[@emelybrito4047]

Did she say SAY-ZON???? Smh lolol. Ay bendito nene!

[@Yoda63]

Yeah well when you speak English you tend to use English pronunciations, just like everyone else does with whatever language they speak 🙃

[@MoltoRubato88]

I know, right??? 🤦‍♂️

[@isabelab6851]

You need to mash with a pilón. I would use culantro instead

[@JasonOvalles]

Yea fr where did they keep getting the extra "y" sound from??

[@Nickrioblanco1]

¿Seguro no esperabas que lo pronunciarían bien?

[@ertanuca5463]

“Post marinate bubbling syndrome “ burned the whole chicken! Ha ha

[@MrCrfressh]

Did I miss the adobo part?

[@hernancarpio2845]

How much Adobo? She didn’t say.

[@georgebartholemew8444]

Cooking acid in aluminum is a NO NO! TERRIBLE!

[@nunyabidnez7857]

It's not that bad. The raw, pitted aluminum calderos many people use are probably much worse. I use steel for just about everything.

[@georgebartholemew8444]

@@nunyabidnez7857 We only use stainless or carbon steel. Aluminum leaches into the food and gives it an off taste and makes it unhealthy, While you are correct about the old pots we don't ever cook in aluminum.

[@nunyabidnez7857]

@georgebartholemew8444 It's all compromise. Acid in anything that gets a season, cast iron or carbon steel, means you're eating the dissolved seasoning. I've read anecdotes about the possibility of small amounts of chromium leaching out of stainless. About the only thing totally safe would be pyrex or maybe earthenware. Stainless is a reasonable compromise for me and i can do anything in it. Once you learn to do that, there's no need for aluminum, coated or not.

[@usernameisusername]

Ain't nobody got time for that

[@JasonOvalles]

Yeah, this shouldn't be a super hard dish. You could just get sazón, adobo, and sofrito from the store. Then just cook it on whatever skillet you have. Or even in the oven.

[@capers72424]

I do have time for it, just promised the family I will make it over the weekend. I bet leftovers are phenomenal, too!

[@nunyabidnez7857]

​@JasonOvalles Right. Covered skillet will keep it juicier.

[@capers72424]

This turned out amazing, well-received by everybody. I followed the instructions as written, as I typically do the first time through with ATK recipes, and won’t change a thing when I make this next time. Leftovers were wonderful, too!

[@usernameisusername]

@@capers72424 um..... people not on government assistance don't have time for this. Congratulations

[@CoinSlotKitty]

Everything after 2nd edition just sucks.

[@BNOBLE.]

Lan is far and above the best at ATK. best skills and recipes and doesn't play into the woke BS. A diversity hire that backfired on the DEI crew.

[@WastrelWay]

Good grief. Did you ever consider that she might have been hired for her "skills and recipes". It happens.

[@GeorgeWTush]

ATK must already have (almost) all the baking pans in the world. Why not use one? Or a cast iron skillet. Adding one more aluminum pan to the waste stream seems poor planning. But the chicken looks great and I'm going to make this.

[@ae31860]

I agree! But my intuition tells me it's because disposable aluminum pans heat & cool so quickly... It's a bad example to set though.

[@sandrah7512]

Just because it’s described as “disposable “ doesn't mean you have to chuck it after one use. They can be cleaned and used over and over as long as they don't develop tears or holes. “Sacrificial” might be a better description - inexpensive and not a tragedy if they get ruined. @ae31860 is likely correct about the quick heating and cooling factor.

[@WastrelWay]

I never use aluminum pans or foil etc. I also don't use baking powder made with aluminum. I don't know if it's harmful to the body, because you do get some of it in you all the time, but it is not a necessary nutrient like some other metals. I am fairly old, and I know that aluminum plaques in the brain are linked to "Old-timers Disease" pubmed.ncbi.nlm.nih.gov/31958088/ As for the environment, I agree, but that's the failure of our recycling system. Depending on people to separate "recyclables" from "landfill garbage" doesn't work. Just recycle it all. It's dirty and laborious, but it should be done.

[@plankface]

Great points!! Re: reuse - I wish I believed people would do that….ATK probably didn’t either.

[@woodp5025]

Fucking liberals

[@ShingInAction]

If the spice stains your hands, wouldn't it stain your stomach and intestines 🤔

[@voceval1]

So does red wine, coffee/tea, chocolate, tomato sauces, soy sauce, balsamic vinegar, blueberries and all berries, sports drinks, etc.,etc., and the list goes on and on. LOL

[@hernancarpio2845]

Don’t worry, none one is going to look at your intestines or inside your stomach. Unless you are having open surgery.

[@rosacortes5074]

Tranquilo Bobby Tranquilo

[@janekailey2173]

Are we supposed to know what adobo and sazon are??

[@brittanystokes147]

Look it up on Google.

[@jgam6432]

when you dont know something, theres something revolutionary that we have as a species called the internet

[@babywigeon]

lmao you can certainly learn what they are!

[@capers72424]

No, but there are many resources to find out stuff you don’t already know!

[@ncgirlfromtx]

I'm a 75 year old white American woman and have these in my kitchen all the time. Use them a lot! I love the flavor they give. This chicken makes me hungry!

[@c4garudaa305]

Lol no saben nada😂😂🤣

[@gallareto]

You didn’t have to butcher the pronunciation.

[@TomSnyder--theJaz]

Why does ATK think that Lan Lam needs Julia's comments? Such a disappointment.

[@wesleygary6651]

from her appearance it seems she does nothing without using her mouth...either eating or yapping.

[@just_joosh]

It's the format they've used for years. One cook "teaches" another, who asks questions and offers commentary. Julia has done it with several co-hosts. Weird thing to point out in this video.

[@BNOBLE.]

FANTASTIC question!!! This is their format that is ridiculous. What's worse is when Julia is talking like a kindergartner to that other moose

[@wesleygary6651]

Yeah i agree. The tank is giving uneccessary commentary. What's worse than hearing a fat girl telling you what she likes to eat. Like a cannibal saying 'Would you like Italian tonight? I have Monica Belucci on the menu'.'

[@WatchingNinja]

Just say you're sexist and get over yourself.

[@marilynsnider8183]

Not crazy about the recipe.

[@7HPDH]

why’s that

[@capers72424]

Don’t make it then. Nobody is forcing you to cook things you don’t want to cook.

[@DadisDad-hx5zr]

My God, Lan Lam's salt and pepper hair is sexy.

[@nunyabidnez7857]

Get out more.

[@DadisDad-hx5zr]

@@nunyabidnez7857 If you cannot appreciate the refined beauty of a silver-locked mature woman, that is your tragedy, your burden to bear.

[@nunyabidnez7857]

@@DadisDad-hx5zr Not at all. I like her fine. But you're overreacting, as is the recurring theme with any video involving her.

[@DadisDad-hx5zr]

@@nunyabidnez7857 My comment to you is just making fun of you being a bit puritanical and uptight. I think my original comment doesn't warrant any snarky comment unless it comes from a Karen type of person is all. Also I have no idea what you mean about the recurring theme with any video involving her. I follow the Test Kitchen regularly and I've never noted any recurring theme of note. You're imagining things. You may want to get out more.

[@nunyabidnez7857]

@DadisDad-hx5zr You're fawning over salt and pepper hair and I'M puritanical?? What else is doing it for you, a peek of her ankle? Anyway i was just teasing. I like her just fine. But the salt and pepper thing made me laugh, like how they must still find something hot in countries where women cover themselves in garbage bags. Whew, look at that silhouette!