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Grilled Chicken Adobo

------------- Recipe Extracted from Meal-Master (tm) Database --------------

Title: Grilled Chicken Adobo
Categories: Chicken Sauces Mexican Main dish
Servings: 6

10 ea Chicken Breast Halves; *
1/4 c Achiote Sauce Base; Below
1 c Orange Juice
2 T Vegetable Oil
1 t Basil Leaves; Dried
1 t Cinnamon; Ground
1/2 t Salt
-----------------------------ACHIOTE SAUCE BASE-----------------------------
1/3 c Achiote Seeds;(AnnottoSeeds)
1/3 c Orange Juice
1/3 c Vinegar; White
1 t Red Chiles; Ground
1/2 t Pepper
1 ea Clove Garlic

* There should be 10 breast halves (about 3 1/2 lbs) which should be
boneless and skinless.
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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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