Grilled Chicken Adobo Recipe
Yield: 6 ServingsRecipe by luhu.jp
Ingredients:
10 each: Chicken Breast Halves, *
1/4 cup: Achiote Sauce Base, Below
1 cup: Orange Juice,
2 tbsp: Vegetable Oil,
1 tsp: Basil Leaves, Dried
1 tsp: Cinnamon, Ground
1/2 tsp: Salt,
ACHIOTE SAUCE BASE
1/3 cup: Achiote Seeds, (AnnottoSeeds)
1/3 cup: Orange Juice,
1/3 cup: Vinegar, White
1 tsp: Red Chiles, Ground
1/2 tsp: Pepper,
1 each: Clove Garlic,
Directions:
* 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 from luhu.jp
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 from luhu.jp