Grilled Chicken recipe

10 each chicken breast halves 

1 / 4 cup Achiote Sauce Base - Including 

1 cup Orange Juice 

2 tablespoons vegetable oil 

1 teaspoon basil leaves - Dried 

1 tsp Cinnamon - Ground 

1 / 2 teaspoon salt 

----- ACHIOTE SAUCE BASE -----

1 / 3 cup Achiote Seeds - (AnnottoSeeds) 

1 / 3 cup Orange Juice 

1 / 3 cup Vinegar - White 

1 teaspoon Red Chile - Ground 

1 / 2 teaspoon pepper 

1 each clove garlic 

* There should be 10 breast halves (about 3 1 / 2 lbs), which should 

boneless and skinless. Place chicken breasts in shallow glass or plastic plate. Mix the remaining ingredients and pour over chicken. Cover and refrigerate at least 2 hours. Remove chicken from marinade and set marinade aside. Cover and grill chicken t to 6 inches from medium charcoal for 10 to 20 minutes. Turn the chicken, cover and grill, turning and brushing with marinade 2-3 times until done, about 10-20 minutes longer. Heat remaining marinade to boiling, boil uncovered until thickened, 80-10 minutes. Serve with chicken. 

ACHIOTE SAUCE BASE:

Cover achiote seeds with boiling water. Cover and let stand for at least 8 hours. Drain seeds. Place seeds and remaining ingredients in food processor work bowl fitted with steel blade. Cover seeds and process until roughly ground. Store in refrigerator up to one week in the freezer up to 2 months. 

Grilled chicken adobo: 

Set oven control to broil. Remove chicken from marinade, reserve 

marinade. Place chicken in greased rectangular baking dish 13 x 9 x 

2-inches, pour half the marinade over the chicken and broil with tops about 4 inches from heat until light brown, about 10 minutes. Turn the chicken, pour the remaining marinade over the chicken and cook until done, about 6 minutes longer. 

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Grilled chicken QUESADILLAS 

Whole chicken breast - boneless & Skins 

2 tablespoons vegetable oil 

1 / 4 teaspoon salt 

Chili powder (4 clips) 

1 / 4 teaspoon Cumin 

1 / 4 teaspoon black pepper 

Garlic cloves - minced 

Problano Chili 

6-inch Flour Tortillas 

2 cups grated cheddar cheese (mild - or sharp) 

1 cup grated chihuahua cheese or - Montery Jack cheese 

1 cup Salsa or guacamole-optional 

[Note: portion size (24) is the number of pieces you get - not necessarily how many people it will feed.] 

1st Heat grill or broiler and cook chicken until done (about 5 minutes on each side). Cool to room temperature and shred into 1/4-inch pieces. 

2nd Above the gas burner or broilers place poblano pepper and char skin until black all over rotate if necessary. Place peppers in a bag and seal. After about 15 minutes remove peppers from bag and remove charred skin, seeds and stalk. Cut bell pepper into 1/2-inch strips. 

Grilled chicken QUESADILLAS 

3rd Place 4 tortillas on table and top each with 3 / 4 cup cheese, a pinch of chili powder, divided 1 / 2 cup grated chicken and poblano strips. Top with remaining tortillas. 

4th Heat an 8-inch or larger skillet - dry, without oil - over medium high heat. Place quesadilla, one at a time into the saucepan and cook until golden brown (about 1 minute) Turn over and fry another minute. 

5th Let cool slightly before cutting into 6 whedges. Serve with salsa or guacamole, if desired.