Grilled Chicken Adobo, is a very tasty and easy-to-make Filipino chicken dish made with soy sauce, garlic, and vinegar.
I can just as easily double or triple the chicken in this recipe to serve guests at a party. Serve over rice with just a little of the sauce(not too much).
2 guajillo chiles, wiped clean, stemmed, seeded
3 large garlic cloves
2 chiles de arbol, wiped clean (leave seeds intact), or less to taste
1/8 teaspoon ground cloves
1/2 teaspoon cumin seeds
1/4 (60 ml) cup water
1/2 teaspoon dried oregano, crumbled
1 pound (450 g) boneless skinless chicken breast
1 tablespoon cider vinegar
soft tortillas (for tacos or fajitas)
shredded white queso
tomatillo salsa (salsa verde)
1. In the dry skillet, toast the chiles on each side. Lightly toast the guajillo chiles and toast well the chiles de arbol (with the seeds).
2. Put all the chiles, garlic, cumin seeds, cloves, oregano, water, and cider vinegar into the blender. Blend at low speed until smooth.
3. With the meat mallet, pound each chicken breast until about 3/4-inch (2 cm) thick. Rub the breasts with salt and put into the bag. Pour the adobo marinade over the chicken, seal, and turn the bag a few times to make sure the chicken is evenly coated. Let stand at room temperature for 1 hour or refrigerate for up to 1 day.
4. Heat a gas grill to medium-high or prepare a hot charcoal fire.
5. Grill the chicken for about 10 minutes, until it is cooked through and charred in places. Remove to a platter, cover with foil, and allow to stand about 5 minutes before serving.