Grilled Chicken Adobo

Recipe Ingredients

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
1/2 teaspoon	2.5ml	Salt
		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
1/2 teaspoon	2.5ml	Pepper
1		Garlic

Recipe Instructions

* 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.

Source:
COOKING MONDAY TO FRIDAY SHOW #MF6621

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