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.
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GRILLED CHICKEN QUESADILLAS
Whole chicken breast -- boneless & skinless
2 tablespoons Vegetable oil
1/4 teaspoon Salt
Chili powder (4 pinches)
1/4 teaspoon Cumin
1/4 teaspoon Black pepper
Clove of Garlic -- minced
Problano Chili
6-inch Flour Tortillas
2 cups Grated cheddar cheese (mild -- or sharp)
1 cup Grated chihuahua cheese or -- Montery Jack cheese
1 cup Salsa or guacamole -optional
[Note: the serving size (24) is the number of pieces you will get -- not necessarily how many people it will feed.]
1. Heat grill or broiler and cook chicken until done (approx. 5 minutes on each side). Cool to room temperature and shred into 1/4-inch pieces.
2. Over gas burner or under broiler, place poblano pepper and char skin until black all over, rotate as necessary. Place pepper in a bag and close. After about 15 minutes remove pepper from bag and remove charred skin, seeds, and stem. Cut pepper into 1/2-inch strips.
GRILLED CHICKEN QUESADILLAS
3. Place 4 tortillas on table and top each with 3/4 cup of cheese, a pinch of chili powder, 1/2 cup of shredded chicken and divided poblano strips. Top with remaining tortillas.
4. Heat an 8-inch or larger skillet -- dry, no oil -- over medium high heat. Place quesadilla, one at a time in skillet and cook until golden brown (about 1 minute) Turn over and cook another minute.
5. Let cool slightly before cutting into 6 whedges. Serve with salsa or guacamole if desired.
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