Chicken Breast Adobo

Course : Grilling
Serves: 6
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6 pieces chicken breasts -- boned/skinned
1 1/2 teaspoons cumin
1/2 teaspoon achiote
1 tablespoon oregano
1 tablespoon thyme -- chopped
2 cloves garlic
1 teaspoon kosher or sea salt
1/4 teaspoon white pepper
3 tablespoons chile paste
1/4 cup orange juice
1 teaspoon orange peel
1/4 cup red wine vinegar
1/4 cup olive oil
1/2 medium red onion -- thinly sliced
1 medium lime -- juice of
1/2 cup sour cream
12 pieces cilantro sprigs
1 can cooked black beans

Preparation / Directions:

Lightly pound chicken breasts to even thickness. With mortar and pestle or in a blender, grind cumin, achiote, oregano, thyme, garlic, salt and pepper. Combine with Chile Paste, orange juice, orange peel, vinegar and olive oil. Reserve half of marinade for sauce and spread other half over chicken breasts and marinate at least 2 hours. Marinate sliced onions in lime juice at least 20 minutes to 1 hour. Onions will turn bright pink. Grill chicken breasts over medium fire. Serve with reserved marinade as sauce, garnished with sour cream, cilantro sprigs, marinated onions and black beans.

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