------------- Recipe Extracted from Meal-Master (tm) Database --------------
      Title: Grilled Chicken Adobo
 Categories: Chicken Sauces Mexican Main dish  
   Servings:  6
      10 ea Chicken Breast Halves; * 
     1/4 c  Achiote Sauce Base; Below 
       1 c  Orange Juice 
       2 T  Vegetable Oil 
       1 t  Basil Leaves; Dried 
       1 t  Cinnamon; Ground 
     1/2 t  Salt 
 -----------------------------ACHIOTE SAUCE BASE-----------------------------
     1/3 c  Achiote Seeds;(AnnottoSeeds) 
     1/3 c  Orange Juice 
     1/3 c  Vinegar; White 
       1 t  Red Chiles; Ground 
     1/2 t  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.
   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.
   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.