Grilled Chicken Adobo
Yield
6 servingsPrep
135 minCook
50 minReady
190 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 10 | each |
chicken breast halves, boneless, skinless
bonelees, skinless |
|
| ¼ | cup |
achiote sauce
|
* |
| 1 | cup |
orange juice
|
|
| 2 | tablespoons |
vegetable oil
|
|
| 1 | teaspoon |
basil
dried |
*
|
| 1 | teaspoon |
cinnamon
|
|
| ½ | teaspoon |
salt
|
|
| Achiote sauce base | |||
| ⅓ | cup |
achiote seeds
|
* |
| ⅓ | cup |
orange juice
|
|
| ⅓ | cup |
vinegar
white |
|
| 1 | teaspoon |
red hot chili pepper, dried
ground |
|
| ½ | teaspoon |
black pepper
|
|
| 1 | clove |
garlic
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1E+1 | each |
chicken breast halves, boneless, skinless
bonelees, skinless |
|
| 59 | ml |
achiote sauce
|
* |
| 237 | ml |
orange juice
|
|
| 3E+1 | ml |
vegetable oil
|
|
| 5 | ml |
basil
dried |
*
|
| 5 | ml |
cinnamon
|
|
| 2.5 | ml |
salt
|
|
| Achiote sauce base | |||
| 79 | ml |
achiote seeds
|
* |
| 79 | ml |
orange juice
|
|
| 79 | ml |
vinegar
white |
|
| 5 | ml |
red hot chili pepper, dried
ground |
|
| 2.5 | ml |
black pepper
|
|
| 1 | clove |
garlic
|
|
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.
