Grilled Chicken Adobo

  10 Chicken Breast Halves; *
  0.25c Achiote Sauce Base; Below
  1c Orange Juice
  2tb Vegetable Oil
  1ts Basil Leaves; Dried
  1ts Cinnamon; Ground
  0.5ts Salt
 
ACHIOTE SAUCE BASE: 0.333333c Achiote Seeds;(AnnottoSeeds)
  0.333333c Orange Juice
  0.333333c Vinegar; White
  1ts Red Chiles; Ground
  0.5ts Pepper
  1 Zehe Garlic



Zubereitung:
* 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 2inches; 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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