Chicken Adobo

This recipe is from a favourite fusion cookbook, Miami Spice, which I ordered from the US a few years back. This is a recipe I have made many times.

The timing for grilling will depend on the thickness of the meat. Don't undercook it.

Marinade:
3 cloves garlic, coarsely chopped
1 shallot, minced
1/2 teaspoon ground cumin
1/2 teaspoon dried oregano
1/2 teaspoon dried thyme
1 tablespoon chopped fresh cilantro (coriander)
1 tablespoon chopped fresh parsley leaves
3 tablespoons fresh sour orange or lime juice
2 tablespoons extra virgin olive oil
Plenty of salt and freshly ground pepper

2 large whole boneless, skinless chick breasts split in half (four halves), washed and blotted dry

Mash the garlic, shallots and herbs to a paste in a mortar with a pestle. Work in the remaining ingredients for the marinade. Alternatively the ingredients can be pureed in a blender.

Transfer the marinade to a non-reactive baking dish and add the chicken breasts. Turn to coat the breasts with the marinade. Cover the dish and marinate the chicken in the refrigerator for 30 minutes to an hour. Turn the chicken breasts once or twice during that time.

Preheat the barbecue grill to medium or preheat the broiler (grill) with the broiler tray three inches from the heat.

Grill the chicken breasts over medium heat until just cooked, about two minutes per side. Broiling time is about the same.

Recipe © Steven Raichlen, Miami Spice.