Homemade Adobo Chicken
Sweet and Spicy!
Recipe type: Main Dishes
  • 4 chicken breasts (I actually used 3 drumsticks and 3 boneless thighs b/c that’s what I had on hand!)
  • Salt (pref. kosher)
  • Rub:
  • ½ Tbsp. annatto (achiote) seeds
  • 1 Tbsp. orange juice
  • 4 Tbsp. white vinegar
  • 1 tsp. cayenne
  • 1 tsp. black pepper
  • 4 garlic cloves
  • Sauce:
  • ⅓ of the rub above
  • 1 cup orange juice
  • 2 Tbsp. vegetable or canola oil
  • 1 tsp. basil
  • 1 tsp. cinnamon
  • ½ tsp. salt
  • a splash or two of white vinegar
  • a few shakes of cayenne pepper
  • a few shakes of black pepper
  • about 1 tsp cornstarch, whisked with some cool water
  1. Cover annatto seeds with boiling water. Cover and let sit overnight.
  2. Drain seeds. Place seeds along with the rest of the “Rub” ingredients in a food processor. Grind until you have a coarse paste, without too many large pieces of seed left.
  3. Place chicken in a casserole dish and sprinkle all over with kosher salt (or regular salt if that’s what you have). Cover pieces with about two-thirds of the achiote rub. Cover with plastic wrap and refrigerator for a few hours.
  4. Preheat grill. Grill chicken about 10 minutes on each side over a medium flame or until done. (Click here with even better directions for grilling chicken pieces – this follows closely to what Nate did over a charcoal grill, he’s smart like that.)
  5. To make the sauce, mix all the sauce ingredients (except the cornstarch) and bring to a boil, then simmer for 5-10 minutes. Add the cornstarch mixture during the simmer.
  6. Pour sauce over grilled chicken and enjoy!
Recipe by This Week for Dinner at https://thisweekfordinner.com/adobo-chicken-and-some-darn-good-tortillas/