Grilled Chicken Adobo

Grilled Chicken Adobo

Yield: 6 Servings

10 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 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 minuteslonger. 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 8hours. Drain seeds. Place seeds and remaining ingredients in

food processor workbowl fitted with steel blade. Cover and process until the seeds are coarsely ground.