Title: Grilled Chicken Adobo
Categories: Poultry, Sauces, Mexican, Main dishes
Yield: 6 Servings

10 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 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.

Miscellaneous recipes from the collection of Mike Orchekowski.
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mo-misc.zip