Grilled Chicken Adobo

Directions

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 teaspoon 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 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.