Ingredients Jump to Instructions ↓

  1. 10 ea Chicken Breast Halves;

  2. 1/4 c Achiote Sauce Base; Below

  3. 1 c Orange Juice

  4. 2 tb Vegetable Oil

  5. 1 ts Basil Leaves; Dried

  6. 1 ts Cinnamon; Ground

  7. 1/2 ts Salt

  8. --ACHIOTE SAUCE BASE-- 1/3 c Achiote Seeds;(AnnottoSeeds)

  9. 1/3 c Orange Juice

  10. 1/3 c Vinegar; White

  11. 1 ts Red Chiles; Ground

  12. 1/2 ts Pepper

  13. 1 ea Clove Garlic

  14. 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

  15. 2 hours. Remove chicken from marinade and set the marinade aside. Cover and grill the chicken t to

  16. 6 inches from medium coals for 10 to 20 minutes. Turn the chicken; cover and grill, turning and brushing with the marinade

  17. 2 to 3 times, until done, about 10 to 20 minutes longer. Heat remaining marinade to boiling; boil uncovered until thickened,

  18. 8 to 10 minutes. Serve with the chicken. ACHIOTE SAUCE BASE: Cover the achiote seeds with boiling water. Cover and let stand at least

  19. 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

  20. 1 wee; in the freezer up to

  21. 2 months. BROILED CHICKEN ADOBO: Set oven control to broil. Remove chicken from the marinade; reserve marinade. Place chicken in greased rectangular baking dish

  22. 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;

  23. pour the remaining marinade over the chicken and broil until done, about 6 minutes longer.


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