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There are as many versions of adobo as there are tropical countries. Some adobos are sauces; others refer to the whole dish. This adobo is rich in lime, garlic and spices; the longer marinating time yields the best flavor. It’s perfect for a summer day.
Grilled Chicken Adobo
1/2 Cup Chopped Onions
1/3 Cup Lime Juice
6 Cloves Garlic Coarsely Chopped
1 Tsp Dried Oregano
1 Tsp Ground Cumin
1/2 Tsp Dried Thyme
1/4 Tsp Ground Red Pepper
6 Boneless Skinless Chicken Breast (Approx 2 lbs.)
3 Tbsp Chopped Fresh Cilantro
1. Combine onion, lime juice and garlic in food processor. Process until onion is finely minced. Transfer to large resealable food storage bag. Add oregano, cumin, thyme and red pepper. Knead bag until blended. Place chicken in the bag. Press out the air and seal the bag. Turn to coat the chicken with the marinade. Refrigerate for about 3 – 4 hours.
2. Spray the grill with nonstick cooking spray. Prepare grill for direct cooking. Remove chicken from the marinade. Discard the leftover marinade. Place chicken on grill about 4 inches above medium hot flame/coals. Grill for 7 – 10 minutes per side until chicken is no longer pink in middle or 170 degrees Fahrenheit when cooking thermometer is inserted into the middle of the thickest part of the chicken. Remove from grill and place on a serving platter. Sprinkle with chopped cilantro and serve. Approx 6 Servings.
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