Recipe for Grilled Chicken


  • 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
  • 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

Cooking Directions

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 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.

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 week; in the freezer up to 2 months.

Grilled Chicken Photos

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