Grilled Chicken Adobo
Ingredients
- 10 ea Chicken Breast Halves; *
- 1/4 c Achiote Sauce Base
- 1 c Orange Juice
- 2 tb Vegetable Oil
- 1 ts Basil Leaves; Dried
- 1 ts Cinnamon; Ground
- 1/2 ts Salt
- -
- For Anchiote Sauce Base (Recipe Below)
- 1/3 c Achiote Seeds
- 1/3 c Orange Juice
- 1/3 c Vinegar; White
- 1 ts Red Chiles; Ground
- 1/2 ts Pepper
- 1 ea Clove Garlic
Directions
- * There should be 10 breast halves (about 3 1/2 lbs) which should be boneless and skinless.
- Place chicken breasts in shallow glass or plastic dish. Mix Achiote sauce with the next 5 ingredients and pour over the chicken.
- Cover and refrigerate for at least 2 hours.
- Remove chicken from marinade and set the marinade aside.
- Cover and grill the chicken t to 6 inches from medium coals for 10 to 20 minutes.
- Turn the chicken; cover and grill, turning and brushing with the marinade 2 to 3 times, until done, about 10 to 20 minutes longer.
- Heat remaining marinade to boiling; boil uncovered until thickened, 8 to 10 minutes.
- Serve with the chicken.
ACHIOTE SAUCE BASE:
- Cover the achiote seeds with boiling water. Let stand at least 8 hours.
- Drain seeds. Place seeds and remaining ingredients in food processor workbowl fitted with steel blade.
- Cover and process until the seeds are coarsely ground.
Store in refrigerator up to 1 week; in the freezer up to 2 months.
BROILED CHICKEN ADOBO:
Set oven control to broil.
- Remove chicken from the marinade; reserve marinade.
- Place chicken in greased rectangular baking dish 13 x 9 x 2-inches; pour half of the marinade over chicken and broil with tops about 4 inches from the heat, until light brown, about 10 minutes.
- Turn chicken; pour the remaining marinade over the chicken and broil until done, about 6 minutes longer.