Mexican Chicken Adobo

• 4 boneless chicken breasts
• 2 tablespoons fresh lemon juice
• 9 ounces orange juice (or mixture of citrus juices)
• 1/2 teaspoon ground cinnamon
• 2 tablespoons adobo seasoning (Chef Marino)
• 3 garlic cloves (minced)
• 1 teaspoon dried basil leaves
• 2 tablespoons achiote paste
• 2 tablespoons red wine vinegar
• 1/2 teaspoon black pepper
• 1/4 cup canola oil

1. Combine all ingredients except Chicken Breast. Thoroughly mix the.
2. ingredient with a blender. Pour mixture over chicken. Cover and refrigerate 4 hours or overnight. Remove chicken from marinade. Reserve some of the marinade for brushing. Cover and grill chicken 5 to 6 inches from medium-hot coals for 5 to 8 minutes. Turn chicken. Cover and grill, turning and brushing with marinade 2 or 3 times, until done, about 10 minutes longer.
3. NOTE: To broil, place chicken in greased 13x9x2-inch pan. Pour half the.
4. marinade over chicken. Broil chicken with tops about 4 inches from heat.
5. until light brown, about 20 minutes. Turn chicken. Pour remaining.
6. marinade over chicken. Broil until done, about 6 minutes longer.

chicken breasts, lemon juice, orange juice, ground cinnamon, marino, garlic, basil, achiote paste, red wine vinegar, black pepper, canola oil

Taken from www.food.com/recipe/mexican-chicken-adobo-457309 (may not work)