Thursday, May 24, 2007

Grilled Chicken Breasts with Adobo Paste

Grilled Chicken Breasts with Adobo Paste served here with Black Bean Salad
Adapted from Gourmet Magazine, June 2007

Prep time: less than 5 minutes
Marinating time: at least 30 minutes (could leave on overnight in the fridge)
Grill time: 30 minutes
Serves 4

4 chicken breasts, bone in and skin on

Adobo Paste:
2 ½ tbsp olive oil
2 tbsp mild paprika
2 tbsp dried oregano
3-4 cloves fresh garlic, minced
2 tsp ground cumin
1 tsp dried red chili pepper flakes (more if you like the heat)
Zest of large lime (about 1-1½ tsp)
1 tsp kosher salt
¼ tsp black pepper (I like mine freshly ground)

1. Combine all the adobo ingredients together in a small bowl.

2. Rub the adobo paste all over the chicken pieces, including under the chicken skin. Let the chicken marinate for at least 30 minutes on the counter or longer in the fridge.

3. Prepare the BBQ. (You could roast the chicken in a very hot oven 425°F/220°C instead for 30 minutes or so – the chicken is done when it reaches an internal temperature of 190°F/87°C).
4. To BBQ: grill over medium high heat 5 minutes per side 3 times, ending skin side up. If you have bbq with 2 or more heat sources, turn one off and place the chicken on that side of the grill. Reduce the heat to medium low, cover and let it roast for about 15 minutes or until it’s no longer pink on the inside or the temperature is 190°F/87°C.

If your bbq has only one burner control, turn it very low and place the chicken on the second rack if you have one. Otherwise, just keep watching that the chicken doesn’t char. You might have to turn it more frequently.

If you are using a charcoal bbq, just move all the coals to one side and place the chicken on the other side. Cover with a lid or heavy duty tin foil.

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