Grilled Chicken Adobo Recipe - Cooking Index
|10||Chicken breast halves - *|
|1/4 cup||59ml||Achiote sauce base - below|
|1 cup||237ml||Orange juice|
|2 tablespoons||30ml||Vegetable oil|
|1 teaspoon||5ml||Basil leaves - dried|
|1 teaspoon||5ml||Cinnamon - ground|
|Achiote Sauce Base|
|1/3 cup||36g / 1.3oz||Achiote seeds - (annatto seeds)|
|1/3 cup||78ml||Orange juice|
|1/3 cup||78ml||Vinegar - white|
|1 teaspoon||5ml||Red chiles - ground|
* 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.
COOKING MONDAY TO FRIDAY SHOW #MF6621
Unrated, please add a rating
Submit your rating:Click a star to rate this recipe.