Mexican Chicken Adobo - cooking recipe

Ingredients

4 boneless chicken breasts
2 tablespoons fresh lemon juice
9 ounces orange juice (or mixture of citrus juices)
1/2 teaspoon ground cinnamon
2 tablespoons adobo seasoning (Chef Marino)
3 garlic cloves (minced)
1 teaspoon dried basil leaves
2 tablespoons achiote paste
2 tablespoons red wine vinegar
1/2 teaspoon black pepper
1/4 cup canola oil

Preparation

Combine all ingredients except Chicken Breast. Thoroughly mix the.
ingredient with a blender. Pour mixture over chicken. Cover and refrigerate 4 hours or overnight. Remove chicken from marinade. Reserve some of the marinade for brushing. Cover and grill chicken 5 to 6 inches from medium-hot coals for 5 to 8 minutes. Turn chicken. Cover and grill, turning and brushing with marinade 2 or 3 times, until done, about 10 minutes longer.
NOTE: To broil, place chicken in greased 13x9x2-inch pan. Pour half the.
marinade over chicken. Broil chicken with tops about 4 inches from heat.
until light brown, about 20 minutes. Turn chicken. Pour remaining.
marinade over chicken. Broil until done, about 6 minutes longer.