Go Back
–+ servings

Adobo Chicken Breast Recipe

Sage Sanchez
0
reviews
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.