Grilled Chicken Adobo

Serving Size : 6
Ingredients

for prepare Grilled Chicken Adobo

:

Amount	Measure	Ingredient - Preparation Method
10		chicken breast halves - *
1/4	cup	achiote sauce base - below
1	cup	orange juice
2	tablespoons	vegetable oil
1	teaspoon	basil leaves - dried
1	teaspoon	cinnamon - ground
1/2	teaspoon	salt
achiote sauce base grilled chicken adobo
1/3	cup	achiote seeds - (annotto seeds)
1/3	cup	orange juice
1/3	cup	vinegar - white
1	teaspoon	red chiles - ground
1/2	teaspoon	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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