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Adobo-marinated Chicken (Pollo Adobado)

Makes 4 servings
Hands-on time: 15 minutes
Total preparation time: 30 minutes plus marinating time

For the adobo:
2 guajillo chilies, wiped clean, stemmed, seeded and toasted very lightly
2 chiles de arbol (with seeds) or less, depending on heat, wiped clean and well toasted
3 large garlic cloves
1/2 teaspoon cumin seeds
1/8 teaspoon ground cloves
1/2 teaspoon dried oregano, crumbled
1 tablespoon cider vinegar
1 pound boneless, skinless chicken breasts
Salt

Prepare the adobo: Put both chiles, the garlic, cumin, cloves, oregano, water, and vinegar in a blender jar and blend at low speed until smooth.

Pound the chicken with a meat mallet to an even thickness of about 1/4 inch. Rub the adobo over the chicken and (wearing gloves, if you like) rub the marinade into the chicken. Cover and let stand at room temperature for up to 1 hour, or refrigerate for up to 1 day. Bring to room temperature if necessary before continuing.

Heat a gas grill to medium-high or prepare a hot charcoal fire. Grill the chicken, turning once, until charred in places and cooked through, about 10 minutes. Remove to a carving board, cover with foil, and let stand for 5 minutes before slicing and serving.

Sponsors

Thanks to

Sara's Weeknight Meals is produced by Silver Plume Productions and WETA Washington, DC, and distributed by American Public Television (APT) to public broadcasting stations nationwide. Corporate funding is provided by Best Buy, Gallo and King Arthur Flour. |

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