Grilled Chicken Adobo

10 chicken breast halves; about 3 1/2 lbs, boneless & skinless
1/4 cup achiote sauce base; below
1 cup orange juice
2 Tbs vegetable oil
1 tsp basil leaves; dried
1 tsp cinnamon; ground
1/2 tsp salt

For Achiote Sauce Base:
1/3 cup achiote seeds
1/3 cup orange juice
1/3 cup vinegar; white
1 tsp red chiles; ground
1/2 tsp pepper
1 clove garlic

Place chicken breasts in shallow glass or plastic dish. Mix remaining ingredients and pour over the chicken. Cover and refrigerate for at least 2 hours.

Remove chicken from marinade and set the marinade aside. Cover and grill the chicken to 6 inches from medium coals for 10 to 20 minutes. Turn the chicken; cover and grill, turning and brushing with the marinade 2 to 3 times, until done, about 10 to 20 minutes longer.

Heat remaining marinade to boiling; boil uncovered until thickened, 8 to 10 minutes. Serve with the chicken.

Achiote Sauce Base:

Cover the achiote seeds with boiling water. Cover and let stand at least 8 hours. Drain seeds.

Place seeds and remaining ingredients in food processor workbowl fitted with steel blade. Cover and process until the seeds are coarsely ground. Store in refrigerator up to 1 wee; in the freezer up to 2 months.

Broiled Chicken Adobo:

Set oven control to broil. Remove chicken from the marinade; reserve marinade. Place chicken in greased rectangular baking dish 13 x 9 x 2-inches; pour half of the marinade over chicken and broil with tops about 4 inches from the heat, until light brown, about 10 minutes.

Turn chicken; pour the remaining marinade over the chicken and broil until done, about 6 minutes longer.

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