Photo: Delicioso Adobo Grilled Chicken Recipe
Ingredients
Adobo:
- 1 tablespoon lemon pepper
- 1 tablespoon garlic powder
- 1 tablespoon onion powder or flakes
- 1 tablespoon dried oregano
- 1 tablespoon dried parsley flakes
- 1 tablespoon achiote powder
- 1/2 tablespoon ground cumin
- 1 tablespoon salt
- 6 boneless skinless chicken breasts
- Nonstick cooking spray or oil
Directions
Combine all of the ingredients in a small glass jar with an airtight lid and shake to blend. Store in a cool, dry place for up to 2 weeks.
Season chicken with the adobo seasoning. Heat a grill pan to medium heat and spray with nonstick cooking spray or drizzle with oil. Place the chicken on the grill pan and cook for 3 to 5 minutes on each side depending on the size of the breasts.
When chicken is cooked through, slice 2chicken breasts for the fishy-dillas and reserve the remaining 4 for the chicken salad.
Note: This recipe for adobo is a staple seasoning for many of my Latin recipes. You can make a large batch, store it in an airtight container and use it as a flavor enhancer in your favorite dishes.
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By anbran66
Washington, DC
on August 23, 2012
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Absolutely the best adobo seasoning mix ever. So flavorful. I make it in big batches and store in an airtight shaker container. Long shelf life. Our favorite recipe is my baked adobo chicken thighs. Crowd pleaser every time! Heavily coat chicken thighs (use bone-in skin on, very economical with adobo in a plastic ziplock bag and let them sit overnight in the frig (best flavor, but doesn't have to be overnight. Place coated chicken thighs on a cookie sheet, sprinkle with seasoning salt and bake at 350 for 45min. SUPER! Great left-overs, too.
By mstngsally_679757
Heyworth, IL
on August 01, 2010
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I didn't have any idea where to get the achiote powder, so I substituted ancho chili powder. I also substituted a package of boneless thighs, which was all I had on hand. The chicken came out wonderful with a perfect amount of spice. This will likely become my favorite chicken grilling recipe!
By mavitia
la jolla,ca
on August 12, 2009
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I made this today without achiote powder because I couldn't find it at the store. And I can't imagine how much better it would be with it because it was extremely flavorful without it! The smells alone are worth making the adobo spices! Definetely adding this to my recipe box and so will you!
Read all 9 reviews