Delicioso Adobo Grilled Chicken

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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.

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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!

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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!

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I made this chicken and my gosh, it was like my big introduction into the "I can cook" world. Everyone had everything good to say about this chicken. FYI -- I didn't even include the achiote powder or ground cumin. Came out absolutely perfect. I'll be using the same exact recipe for my next party.

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This dish has plenty of spice and kick to it. It's not spicy hot , but it is literally spice-y. It pairs nicely with garlic mashed potatoes and corn. (We didn't make quesidillas. My dad who is not a fan of chicken entrees was super impressed and my picky brother went back for seconds. I couldn't get over how delicious it was myself.

This was a fabulous dinner... but if you don't know how to prepare the chicken correctly, it will not turn out tasty.
Marinating it is key, but you don't have to do it for 24 hours. Searing and Covering is also very important.

1. Put each chicken breast in a shallow bowl with about 1/3 cup of pineapple juice (or lemon if you prefer.
2. Flip each breast frequently (Once every 2 minutes for 20 minutes... 10 if you're short on time.
3. Drain the pineapple juice from the bowl(s. Hold back the chicken with tongs.
4. While the chicken is still in the bowl(s, season each side of the breast with the adobo spice mix.
5. Have a hot pan ready with olive oil and SEAR each side of chicken for one minute on high heat. Place back into bowl... or onto a new plate.
6. Turn down the heat to medium-low to medium.
7. Place the chicken back into the pan, and cook for 3-5 minutes per side. COVER the pan to keep the moisture in which ensures that the chicken will be nice and juicy.

Now, instead of using bowls, you can use a big ziploc bag and marinate the chicken with enough pineapple juice. I ran out of bags, so I used shallow soup bowls.

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It may be better if you marinate the breasts for about 24 hours, then grill them outside on the grill. The flavor is too mild and there is no kick to it.

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perfect chicken!

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This spice seasoning is fabulous! Everyone in my family loved this chicken--even my teens. The flavor is spicy but refreshing (I guess the lemon pepper. I just grilled the chicken and served it with grilled veggies instead of cutting it up for quesadillas, but it would be good that way too.

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This recipe rocks. I made it for my whole family and even my 20 month old was licking her fingers!