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Title: Grilled Chicken Adobo
Categories: Mexican Poultry
Yield: 6 Servings
| 10 | Chicken Breast Halves; * | |
| 1/4 | c | Achiote Sauce Base; Below |
| 1 | c | Orange Juice |
| 2 | tb | Vegetable Oil |
| 1 | ts | Basil Leaves; Dried |
| 1 | ts | Cinnamon; Ground |
| 1/2 | ts | Salt |
| ACHIOTE SAUCE BASE | ||
| 1/3 | c | Achiote Seeds;(AnnottoSeeds) |
| 1/3 | c | Orange Juice |
| 1/3 | c | Vinegar; White |
| 1 | ts | Red Chiles; Ground |
| 1/2 | ts | Pepper |
| 1 | Clove Garlic | |
* 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 remaining 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. Cover and 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 wee; 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.
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