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.

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.

Recipe Directions

1. Kasundi (Indian Style Relish)

2. Place the oil in a hot pan then add in the turmeric, mustard seeds, cumin seeds, and chili. Cook for several minutes until fragrant.

3. Combine in the ginger, garlic, and 30 ml of the 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.

4. Adobo Seco Rub

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

6. Adobo Chicken Breast

7. Slice the chicken breasts longways, evenly into three strips. Roll the strips into the adobo seco rub to coat all over.

8. Preheat the closed grill or smoker to 355 degrees F (180 degrees C). Place a foil tray below the are you place to cook.

9. Place the 6 chicken strips onto the grill grates, insert the probe into the centre of one of the chicken strips then close the lid.

10. When the chicken 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.