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  Recipe Home » Mexican » Grilled Chicken Adobo
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  Grilled Chicken Adobo
  Category: Mexican
  Author: The Savvybearcat
  Date: 1/1/2007
  Hits: 209
Ingredients:
10 each Chicken Breast Halves, *
1/4 cup Achiote Sauce Base, Below
1 cup Orange Juice
2 tbsp Vegetable Oil
1 tsp Basil Leaves, Dried
1 tsp Cinnamon, Ground
1/2 tsp Salt

MMMMMACHIOTE SAUCE BASE

1/3 cup Achiote Seeds, (AnnottoSeeds)
1/3 cup Orange Juice
1/3 cup Vinegar, White
1 tsp Red Chiles, Ground
1/2 tsp Pepper
1 each Clove Garlic
Instructions:
* 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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