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1. Grilled Chicken Recipe

   GRILLED CHICKEN RECIPE

   10 each 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 — (AnnottoSeeds)

   1/3 cup Orange Juice

   1/3 cup Vinegar — White

   1 teaspoon Red Chiles — Ground

   1/2 teaspoon Pepper

   1 each 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 week in the freezer up to 2 months.

   GRILLED 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.

   

   Rhapsody616
   July 24, 2012 at 11:26 am
   Reply