Grilled Chicken Adobo Photo
Grilled Chicken Adobo
Yield: Makes 6 servings
There are as many versions of adobo as there are tropical countries. Some adobos are sauces; others refer to the whole dish. This is a Cuban version of adobo, rich in lime and spices. The longer marinating time yields the best flavor.
Ingredients:
1/2
cup chopped onion

1/3
cup lime juice

6
cloves garlic, coarsely chopped

1
teaspoon dried oregano

1
teaspoon ground cumin

1/2
teaspoon dried thyme

1/4
teaspoon ground red pepper

6
boneless skinless chicken breasts

3
tablespoons chopped fresh cilantro



 
Preparation:
1.
Combine onion, lime juice and garlic in food processor. Process until onion is finely minced. Transfer to resealable food storage bag. Add oregano, cumin, thyme and red pepper; knead bag until blended. Place chicken in bag; press out air and seal. Turn to coat chicken with marinade. Refrigerate 30 minutes or up to 4 hours.

2.
Spray grid with nonstick cooking spray. Prepare grill for direct cooking. Remove chicken from marinade; discard marinade. Place chicken on grid 3 to 4 inches from medium-hot coals. Grill 5 to 7 minutes on each side or until chicken is no longer pink in center. Transfer to clean serving platter and sprinkle with cilantro.



Nutritional Information:
Serving Size: 1 grilled chicken breast
Sodium 61 mg
Protein 25 g
Fiber <1 g
Carbohydrate 1 g
Cholesterol 69 mg
Saturated Fat <1 g
Total Fat 3 g
Calories from Fat 19 %
Calories 139
Dietary Exchange:
Meat 3


This recipe appears in: Island


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