Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

10 ea Chicken Breast Halves; *
1/4 c Achiote Sauce Base; Below
1 c Orange Juice
2 tb Vegetable Oil
1 ts Basil Leaves; Dried
1 ts Cinnamon; Ground
1/2 ts Salt

-----------------------------ACHIOTE SAUCE BASE-----------------------------
1/3 c Achiote Seeds;(AnnottoSeeds)
1/3 c Orange Juice
1/3 c Vinegar; White
1 ts Red Chiles; Ground
1/2 ts Pepper
1 ea 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 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
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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