Sunday, June 12, 2011

Grilled Chicken Adobo

10 ea. Chicken Breast Halves; *
1/4 c. Achiote Sauce Base; Below
1 c. Orange Juice
2 Tbs. Vegetable Oil
1 Tsp. Basil Leaves; Dried
1 Tsp. Cinnamon; Ground
1/2 Tsp. Salt
--ACHIOTE SAUCE BASE 1/3 c. Achiote Seeds; (Annotto Seeds)
1/3 c. Orange Juice
1/3 c. Vinegar; White
1 Tsp. Red Chiles; Ground
1/2 Tsp. Pepper
1 ea. 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 Tsp. 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 work bowl 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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