Grilled Chicken Adobo Recipe

 
Yield: 6 Servings
 
     10    chicken breast halves,*
    1/4 c  achiote sauce base,below
      1 c  orange juice
      2 T  vegetable oil
      1 t  basil leaves,dried
      1 t  cinnamon,ground
    1/2 t  salt
  ACHIOTE SAUCE BASE  =============
    1/3 c  achiote seeds
           -(annottoseeds)
    1/3 c  orange juice
    1/3 c  vinegar,white
      1 t  red chiles,ground
    1/2 t  pepper
      1    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 minuteslonger.  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 8hours.  Drain seeds.  Place seeds and remaining ingredients in
food processor workbowl fitted with steel blade.  Cover and process until the seeds are coarsely ground. 

Grilled Chicken Appetizer Roll-Ups
 
      Yield: 16 Servings
 
      4    boneless,skinless chicken
      1    breasts (about 1 lb)
      1    salt and pepper,To Taste
      2 T  olive (or vegetable oil)
      2 T  lime juice
      1 md clove garlic,minced
      8 oz port wine (or sharp cheddar)
      1    cold pack cheese food
      1    softened
      8    flour tortillas
    1/3 c  green onions,Chopped
    1/2 c  sour cream

Cut chicken breasts in half lengthwise.  Salt and pepper chicken.
Combine oil, lime juice and garlic; marinate chicken 30 minutes or
longer. Remove from marinade. Grill or barbecue chicken 10 to 12
minutes, turning once, until chicken is just cooked thouugh (or saute
in nonstick skillet 10 to 12 minutes).  Divide cheese in half;
reserve one half.

To make each roll-up, spread 1 tablespoon cheese on lower third of
tortilla.  Lay 1 chicken strip across; sprinkle with a little green
onion.

Fold in sides of tortillas; roll up tightly.  Wrap in foil (can be
made ahead and refrigerated).  To serve, warm on grill or barbecue
for 8 to 10 minutes. (Or warm in oven at 350 degrees for 8 to 10
minutes.) Meanwhile, combine reserve softened cheese and sour cream.

Remove roll-ups from foil; cut in half diagonally. Serve with cheese
sauce for dipping or salsa.