Grilled Chicken Adobo

Tips & Techniques

• Variation

  For Broiled Chicken Adobo: Set oven control to broil. Grease rectangular pan, 13x9x2 inches. Remove chicken from marinade; reserve marinade. Place chicken in pan; pour half of the marinade over chicken. Broil chicken with tops about 4 inches from heat about 10 minutes or until light brown. Turn chicken; pour remaining marinade over chicken. Broil about 6 minutes longer or until juice of chicken is no longer pink when centers of thickest pieces are cut.

• Did You Know...

  Adobo (ah-DOH-bo) is a sauce of Spanish and Mexican origin that is based on ground chilies, herbs and vinegar. You’ll also see the word adobo in the names of Philippine recipes; it’s the national dish. But although the name is the same, each culture’s dish is distinctive.

• Purchasing

  When you decide to go on this flavor adventure, you’ll find achiote (ah-chee-OH-tay) seeds in Latin American or East Indian markets or larger supermarkets. The freshest seeds have a rusty red color. When you soak the seeds, you’ll see why they are used as an ingredient that adds color to prepared foods such as cheese and margarine.

• Planned-Overs

  Because the Achiote Sauce Base makes more than you need for this recipe, you’re on your way to another tasty meal of grilled chicken or pork chops. Or you can have a party! Just be sure if you “Double the Recipe” to ignore that the sauce ingredients have doubled.