Wednesday, March 12, 2008

Grilled Chicken Adobo

Abodo is Spanish for seasoning or marinate, Adobo is a very common in the Philippines. So common that just about every family has their own recipe. What I like about Adodo is that it has very few ingredients. This makes it a good dish to make after working all day and coming home to a hungry family. That is what I came home today to and this recipe seemed to be a good idea. A good adobo has spices but none of them should dominate. This abodo recipe is not the typical recipe found on the internet since it is without soy and vinegar. This recipe is also very low in fat. 1 grilled chicken breast has a total fat of 3 g. and 1 g. saturated fat.

1/2 cup onion, chopped
1/3 cup lime juice
6 cloves garlic, coarsely chopped
1 teaspoon ground cumin
1 teaspoon dried oregano
/2 teaspoon dried thyme
1/4 teaspoon ground red pepper
6 boneless chicken breasts
3 tablespoons chopped fresh cilantro

Combine the onion, lime juice and garlic in a food processor. Process until the onion is finely minced. Transfer to a resealable food storage bag. Add cumin, oregano, thyme, and red pepper, knead bag until blended. Place the chicken in the bag and press out the air and seal. turn to coat the chicken, Refrigerate 30 minutes or up to 4 hours.

Spay a nonstick cooking pan or prepare a gill. Remove the chicken and discard the marinade. Place on 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 garnish with cilantro.

Serve with rice.

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