Grilled Chicken Adobo Recipes

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DELICIOSO ADOBO GRILLED CHICKEN



Delicioso Adobo Grilled Chicken image

Provided by Ingrid Hoffmann

Categories     main-dish

Time 25m

Yield about 1/2 cup adobo, 6 servings

Number Of Ingredients 10

1 tablespoon lemon pepper
1 tablespoon garlic powder
1 tablespoon onion powder or flakes
1 tablespoon dried oregano
1 tablespoon dried parsley flakes
1 tablespoon achiote powder
1/2 tablespoon ground cumin
1 tablespoon salt
6 boneless skinless chicken breasts
Nonstick cooking spray or oil

Steps:

  • Combine all of the ingredients in a small glass jar with an airtight lid and shake to blend. Store in a cool, dry place for up to 2 weeks.
  • Season chicken with the adobo seasoning. Heat a grill pan to medium heat and spray with nonstick cooking spray or drizzle with oil. Place the chicken on the grill pan and cook for 3 to 5 minutes on each side depending on the size of the breasts.
  • When chicken is cooked through, slice 2chicken breasts for the fishy-dillas and reserve the remaining 4 for the chicken salad.
  • Note: This recipe for adobo is a staple seasoning for many of my Latin recipes. You can make a large batch, store it in an airtight container and use it as a flavor enhancer in your favorite dishes.

Nutrition Facts : Calories 144 calorie, Fat 3 grams, SaturatedFat 1 grams, Cholesterol 76 milligrams, Sodium 800 milligrams, Carbohydrate 2 grams, Fiber 1 grams, Protein 25 grams

GRILLED CHICKEN ADOBO



Grilled Chicken Adobo image

Found this recipe in the Favorite All Time Recipes Diabetic Main Dishes cookbook. Posting for safe keeping.

Provided by Kerena

Categories     Chicken Breast

Time 29m

Yield 6 breasts, 6 serving(s)

Number Of Ingredients 9

1/2 cup onion, chopped
1/3 cup lime juice
6 garlic cloves, coarsely chopped
1 teaspoon cumin
1 teaspoon oregano
1/2 teaspoon thyme
1/4 teaspoon red pepper
6 boneless skinless chicken breasts
3 tablespoons fresh cilantro, chopped (optional)

Steps:

  • Combine onion, lime juice and garlic in food processor. Process until onion is finely minced. Transfer to Ziplock bag. Add cumin, oregano, thyme and red pepper; knead bag until blended. Place chicken in bag; press air out and seal. Turn to coat chicken with marinade. Refrigerate 30 minutes or up to 4 hours.
  • Spray grid with Pam. Prepare grill for direct cooking. Remove chicken from marinade; discard marinade. Place chicken on grid 3-4" from medium hot coals. Grill 5-7 minutes per side our until no longer pink in the center. Garnish with cilantro.

GRILLED CHICKEN ADOBO



Grilled Chicken Adobo image

Once you make the authentic Achiote Sauce Base, you're home free! This is just wonderful Mexican-inspired grilled chicken that has sophisticated but familiar flavors that are easy to enjoy.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 10h40m

Yield 10

Number Of Ingredients 8

10 boneless skinless chicken breast halves (3 pounds)
1/4 cup Achiote Sauce Base
1 cup orange juice
2 tablespoons lemon juice
2 tablespoons vegetable oil
1 teaspoon dried basil leaves
1 teaspoon ground cinnamon
1/2 teaspoon salt

Steps:

  • Place chicken in shallow glass or plastic dish or resealable plastic food-storage bag. Mix remaining ingredients; pour over chicken. Cover dish or seal bag and refrigerate 2 hours.
  • Heat coals or gas grill for direct heat. Remove chicken from marinade; reserve marinade. Cover and grill chicken 4 to 6 inches from medium heat 15 to 20 minutes, turning and brushing with marinade 2 or 3 times, until juice of chicken is no longer pink when centers of thickest pieces are cut.
  • Heat remaining marinade to boiling. Boil uncovered 8 to 10 minutes, stirring occasionally, until thickened. Serve with chicken.

Nutrition Facts : Calories 190, Carbohydrate 4 g, Cholesterol 75 mg, Fat 1/2, Fiber 0 g, Protein 27 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 190 mg

GRILLED ADOBO-RUBBED CHICKEN



Grilled Adobo-Rubbed Chicken image

Provided by Marcela Valladolid

Categories     main-dish

Time 1h10m

Yield 6 to 8 servings

Number Of Ingredients 10

2 tablespoons vegetable oil
1 small white onion, chopped
2 cloves garlic, roughly chopped
10 guajillo chiles, stemmed, seeded, deveined and cut into 2-inch pieces
1 cup chicken broth
1 tablespoon apple cider vinegar
Kosher salt and freshly ground black pepper
One 3 1/2- to 4-pound whole chicken, backbone removed, flattened slightly
12 corn tortillas
Lime wedges, avocado slices and fresh cilantro, for serving

Steps:

  • Heat the oil in medium heavy saucepan over medium heat. Add the onions and cook until translucent, about 5 minutes. Add the garlic and cook for 3 minutes longer. Add the chiles and cook until darkened on both sides, about 1 minute. Add the broth, bring to a boil and boil until the chiles are soft, about 5 minutes. Transfer the mixture to a blender, add the vinegar and 1 tablespoon water, let cool slightly and puree. Season with salt and pepper.
  • Preheat a grill or large grill pan over medium-high heat.
  • Meanwhile, rub about half of the adobo mixture all over the chicken. Sear the chicken breast-side down until grill marks appear, about 6 minutes. Brush some adobo sauce on the other side of the chicken. Turn the grill down to medium and set one side of the grill to indirect heat (see Cook's Note for instructions for the grill pan). Turn the chicken breast-side up, place over the indirect heat side of the grill and cover. Cook the chicken, basting with the extra adobo sauce every 20 minutes, until a meat thermometer registers an inner temperature of 165 degrees F, 30 to 40 minutes.
  • Serve with corn tortillas, lime wedges, avocado and cilantro.

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