Mary & Martha's Kitchen Recipe

Category	Barbeque
Contributor	Admin
Ratings	5
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Grilled Chicken Adobo Recipe 10 ea Chicken Breast Halves; * 1/4 c Achiote Sauce Base; Below 1 c Orange Juice 2 tb Vegetable Oil 1 ts Basil Leaves; Dried 1 ts Cinnamon; Ground 1/2 ts Salt -----------------------------ACHIOTE SAUCE BASE----------------------------- 1/3 c Achiote Seeds;(AnnottoSeeds) 1/3 c Orange Juice 1/3 c Vinegar; White 1 ts Red Chiles; Ground 1/2 ts Pepper 1 ea 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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<h1>Grilled Chicken Adobo</h1> <h2>Recipe</h2><p> <P>10 ea Chicken Breast Halves; * <P>1/4 c Achiote Sauce Base; Below <P>1 c Orange Juice <P>2 tb Vegetable Oil <P>1 ts Basil Leaves; Dried <P>1 ts Cinnamon; Ground <P>1/2 ts Salt <P>-----------------------------ACHIOTE SAUCE BASE----------------------------- 1/3 c Achiote Seeds;(AnnottoSeeds) <P>1/3 c Orange Juice <P>1/3 c Vinegar; White <P>1 ts Red Chiles; Ground <P>1/2 ts Pepper <P>1 ea Clove Garlic <P>* 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 <P>4 inches from the heat, until light brown, about 10 minutes. Turn chicken; <P>pour the remaining marinade over the chicken and broil until done, about 6 minutes longer. <div><a href='http://www.maryandmarthaskitchen.com/Grilled_Chicken_Adobo/11350/' title='Grilled Chicken Adobo Recipe'>Grilled Chicken Adobo Recipe</a></div>

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