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|
- 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.
- 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.
|Serving Size:||1 grilled chicken breast|
|Saturated Fat||<1 g|
|Total Fat||3 g|
|Calories from Fat||19 %|
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