• 10 ea Chicken Breast Halves
• 1/4 c Achiote Sauce Base; Below
• 1 c Orange Juice
• 2 tb Vegetable Oil
• 1 ts Basil Leaves; Dried
• 1 ts Cinnamon; Ground
• 1/2 ts Salt
• ACHIOTE SAUCE BASE:
• 1/3 c Achiote Seeds;(AnnottoSeeds)
• 1/3 c Orange Juice
• 1/3 c Vinegar; White
• 1 ts Red Chiles; Ground
• 1/2 ts Pepper
• 1 ea Clove Garlic

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 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.

ACHIOTE SAUCE BASE:
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 week; in the freezer up to 2 months.

by Pak101.com (few years ago!) / 1870 views