Adobo Chicken Breast

This is a slightly American version of the Mexican style Adobo chicken breast that is cooked over live-fire to add a smokey flavor (not to be confused with the Filipino version).

The adobo chicken breast is cooked in a smoker or closed grill over high heat, to the point that it is considered grilled or even roasted more than smoked. The effect is similar to an Airfryer creating reduced oil healthy food.

There are a lot of seasonings that go into this version which is a hundred percent scratch. Even the accompaniment is scratch-made which is the unique Kasundi which is an Indian-style relish.

Adobo Chicken Breast Recipe

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This is a slightly American version of the Mexican-style Adobo Chicken Breast that is cooked over live-fire to add a smokey flavor (not to be confused with the Pillapeno version).
Preparation 40 minutes
Cook 1 hour 30 minutes
Ready in 2 hours 10 minutes
Servings 6 Servings
CourseAppetizer
InfluenceMexico
DifficultySeasoned
MethodGrill

Ingredients

Kasundi (Indian Style Relish)

  • 1 1/2 oz olive oil
  • 2 tablespoons cumin seeds
  • 1 tablespoon black mustard seeds
  • 1 teaspoon chili flakes
  • 1 tablespoon turmeric powder
  • 6 cloves garlic crushed
  • 2 1/2 oz fresh ginger grated
  • 5 oz malt vinegar
  • 1 can (28 oz) crushed tomatoes
  • 1/3 cup brown sugar
  • 1 teaspoon salt flakes

Adobo Seco Rub

  • 3 tablespoons salt flakes
  • 1 tablespoon ground black pepper
  • 3 tablespoons dried flakes garlic
  • 2 tablespoons dried ground oregano
  • 1 tablespoon dried ground turmeric
  • 1 tablespoon onion powder
  • 1 tablespoon sweet smoked paprika

Adobo Chicken Breast

  • 2 skinless chicken breasts

Equipment

  • closed grill or smoker
  • foil pan
  • temperature probe

Directions

Kasundi (Indian Style Relish)

  • Place the oil in a hot pan then add in the turmeric, mustard seeds, cumin seeds, and chili. Cook for several minutes until fragrant.
  • Add in the ginger, garlic, and 30 ml of vinegar. Cook for several minutes then add in the chopped tomatoes, brown sugar, salt, and remaining vinegar.
  • Simmer gently for an hour and a half until a film of oil appears on the surface. Cool and set aside.

Adobo Seco Rub

  • Combine the salt, black pepper, garlic, oregano, turmeric, onion, and paprika. Mix well then store in an airtight container.

Adobo Chicken Breast

  • Slice the chicken breasts longways evenly into three strips. Roll the strips into the adobo seco rub to coat all over.
  • Preheat the closed grill or smoker to 355 degrees F (180 degrees C). Place a foil tray below the area you plan to cook.
  • Place the 6 chicken strips onto the grill grates, insert the probe into the center of one of the chicken strips then close the lid.
  • When the chicken's internal temperature is 140 degrees F (60 degrees C); about 15 minutes. Remove and rest for several minutes, the carry-over cooking will bring it up to 165 degrees F (75 degrees C). Serve with the Kasundi.

Nutritional Information

Sodium: 3988mgCalcium: 96mgVitamin C: 4mgVitamin A: 757IUSugar: 13gFiber: 3gPotassium: 605mgCholesterol: 50mgCalories: 270kcalTrans Fat: 1gMonounsaturated Fat: 7gPolyunsaturated Fat: 2gSaturated Fat: 2gFat: 11gProtein: 19gCarbohydrates: 24gIron: 4mg

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About Sage Sanchez

Sage brings a practical style of live fire cooking to a wide range of people. Staring with self-taught skills having turned his passion to his career this has been built on with a wide range of skills and training with internationally recognized chefs and pitmasters.

Learn more about Sage Sanchez
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