10 Chicken Breast Halves; *
1 c Orange Juice
1 ts Basil Leaves; Dried
1/2 ts Salt
-ACHIOTE SAUCE BASE
1/3 c Achiote Seeds
1/3 c Vinegar; White
1/2 ts Pepper
1/4 c Achiote Sauce Base; Below
2 tb Vegetable Oil
1 ts Cinnamon; Ground
1/3 c Orange Juice
1 ts Red Chiles; Ground
1 Clove Garlic
* There should be 10 breast halves (about 3 1/2 lbs) which should be
: boneless and skinless. Directions: 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 tsp 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 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.