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Grilled Chicken Adobo

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MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: GRILLED CHICKEN ADOBO
 Categories: Mexican, Poultry
      Yield: 6 Servings
 
     10 ea Chicken Breast Halves; *
    1/4 c  Achiote Sauce Base; Below
      1 c  Orange Juice
      2 tb Vegetable Oil
      1 ts Basil Leaves; Dried
      1 ts Cinnamon; Ground
    1/2 ts Salt

MMMMM---------------------ACHIOTE SAUCE BASE--------------------------
    1/3 c  Achiote Seeds;(AnnottoSeeds)
    1/3 c  Orange Juice
    1/3 c  Vinegar; White
      1 ts Red Chiles; Ground
    1/2 ts Pepper
      1 ea 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 minutes longer.  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 8 hours.  Drain seeds.  Place seeds and remaining ingredients
  in food processor workbowl fitted with steel blade. Cover and process
  until the seeds are coarsely ground.  Store in refrigerator up to 1
  wee; in the freezer up to 2 months. BROILED CHICKEN ADOBO:
  
  Set oven control to broil.  Remove chicken from the marinade; reserve
  marinade.  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.
  Turn chicken; pour the remaining marinade over the chicken and broil
  until done, about 6 minutes longer.
 
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