Grilled Chicken Adobo

• 10 each chicken breast halves, boneless, skinless bonelees, skinless
• 1/4 cup achiote sauce
• 1 cup orange juice
• 2 tablespoons vegetable oil
• 1 teaspoon basil dried
• 1 teaspoon cinnamon
• 1/2 teaspoon salt
• 13 cup achiote seeds
• 13 cup orange juice
• 13 cup vinegar white
• 1 teaspoon red hot chili pepper, dried ground
• 1/2 teaspoon black pepper
• 1 clove garlic

1. Place chicken breasts in shallow glass or plastic dish.
2. Mix remaining ingredients and pour over the chicken.
3. Cover and refrigerate for at least 2 hours.
4. Remove chicken from marinade and set the marinade aside.
5. Cover and grill the chicken teaspoon to 6 inches from medium coals for 10 to 20 minutes.
6. Turn the chicken; cover and grill, turning and brushing with the marinade 2 to 3 times, until done, about 10 to 20 minutes longer.
7. Heat remaining marinade to boiling; boil uncovered until thickened, 8 to 10 minutes.
8. Serve with the chicken.
9. ACHIOTE SAUCE BASE: Cover the achiote seeds with boiling water.
10. Cover and let stand at least 8 hours.
11. Drain seeds.
12. Place seeds and remaining ingredients in food processor workbowl fitted with steel blade.
13. Cover and process until the seeds are coarsely ground.
14. Store in refrigerator up to 1 week; in the freezer up to 2 months.
15. BROILED CHICKEN ADOBO: Set oven control to broil.
16. Remove chicken from the marinade; reserve marinade.
17. 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.
18. Turn chicken; pour the remaining marinade over the chicken and broil until done, about 6 minutes longer.

chicken, achiote sauce, orange juice, vegetable oil, basil, cinnamon, salt, achiote seeds, orange juice, vinegar white, red hot chili pepper, black pepper, clove garlic

Taken from recipeland.com/recipe/v/grilled-chicken-adobo-40306 (may not work)