Grilled Chicken Adobo

Grilled Chicken Adobo

Grilled Chicken Adobo

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.


Makes 6 servings


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


  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
Calories 139
Calories from Fat 19 %
Total Fat 3 g
Saturated Fat <1 g
Cholesterol 69 mg
Carbohydrate 1 g
Fiber <1 g
Protein 25 g
Sodium 61 mg

Dietary Exchange

Meat 3

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