Grilled Chicken Adobo
10 chicken breast halves; *
1 cup orange juice
1 teaspoon basil leaves; dried
1/2 teaspoon salt achiote sauce base
1/3 cup achiote seeds
1/3 cup vinegar; white
1/2 teaspoon pepper
1/4 cup achiote sauce base; below
2 tablespoon vegetable oil
1 teaspoon cinnamon; ground
1/3 cup orange juice
1 teaspoon red chiles; ground
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 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 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 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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