Grilled Chicken Adobo
Author: Kitchens
  • 10 chicken breast halves; *
  • 1/4 Cup achiote sauce base; below
  • 1 Cup orange juice
  • 2 Tablespoons vegetable oil
  • 1 teaspoon basil leaves; dried
  • 1 teaspoon cinnamon; ground
  • 1/2 teaspoon salt
  • Achiote Sauce Base:
  • 1/3 Cup achiote seeds; (annatto seeds)
  • 1/3 Cup orange juice
  • 1/3 Cup vinegar; white
  • 1 teaspoon red chiles; ground
  • 1/2 teaspoon pepper
  • 1 clove garlic
  1. * There should be 10 breast halves (about 3 1/2 lbs) which should be boneless and skinless.
  2. Place chicken breasts in shallow glass or plastic dish. Mix remaining ingredients and pour over the chicken.
  3. Cover and refrigerate for at least 2 hours. Remove chicken from marinade and set the marinade aside. Cover and grill the chicken Tablespoon 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.
  4. Heat remaining marinade to boiling; boil uncovered until thickened, 8 to 10 minutes. Serve with the chicken.
  5. 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.
  6. 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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