Grilled Adobo Chicken (Pollo Adobado)
AndreaMeyers has cooked this
"The bright color of the marinade transfers to the chicken, lending a spectacular redness to the chicken. The meat has a lot of flavor and works well in tacos, fajitas, quesadillas, or on top of salads. This makes a great weeknight dish because you can get the chicken marinating the night before then grill it quickly for dinner the next day, and it has enough panache for a weekend party. Squirt a little lime over the grilled chicken and it’s ready to go." - AndreaMeyers
Makes 1 pound of chicken.
- 2 guajillo chiles, wiped clean, stemmed, seeded
- 2 chiles de arbol, wiped clean (leave seeds intact), or less to taste
- 3 large garlic cloves
- 1/2 teaspoon cumin seeds
- 1/8 teaspoon ground cloves
- 1/2 teaspoon dried oregano, crumbled
- 1/4 (60 ml) cup water
- 1 tablespoon cider vinegar
- 1 pound (450 g) boneless skinless chicken breast
- salt
