Grilled Chicken Adobo
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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