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10 boneless and skinless chicken breast halves
1 teaspoon dried basil leaves
1/4 cup achiote sauce base (see below)
1 teaspoon ground cinnamon
1 cup orange juice
1/2 teaspoon salt
2 tablespoon vegetable oil
Achiote sauce base:
1/3 cup achiote seeds (annotto seeds)
1 teaspoon ground red chiles
1/3 cup orange juice
1/2 teaspoon pepper
1/3 cup white vinegar
1 clove garlic
1. Place chicken breasts in shallow glass or plastic dish.
2. Mix remaining ingredients and pour over the chicken. Cover and refrigerate for at least 2 hours.
3. Remove chicken from marinade; set the marinade aside.
4. Cover and grill the chicken about 4 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.
5. Heat remaining marinade to boiling; boil uncovered until thickened, 8 to 10 minutes. Serve with the chicken.
Achiote sauce base:
1. Cover the achiote seeds with boiling water. Cover and let stand at least 8 hours.
2. Drain seeds.
3. 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 or in the freezer up to 2 months.
Broiled Chicken Adobo:
1. Set oven control to broil.
2. Remove chicken from the marinade; reserve marinade. Place chicken in greased 13x9x2 baking dish.
3. Pour half of the marinade over chicken and broil with tops about 4 inches from the heat, until light brown, about 10 minutes.
4. Turn chicken; pour the remaining marinade over the chicken and broil until done, about 6 minutes longer.
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