Recipe - Grilled Chicken Adobo

10 Chicken Breast Halves; *
One fourth cup Achiote Sauce Base; Below
1 cup Orange Juice
2 tablespoon Vegetable Oil
1 teaspoon Basil Leaves; Dried
1 teaspoon Cinnamon; Ground
One half 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
One half teaspoon Pepper
1 Clove Garlic

* There should be 10 breast halves (about 3 One half lbs) which should be
boneless and skinless.
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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.

Miscellaneous recipes from the collection of Mike Orchekowski.
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/momisc.zip