10 ea Chicken Breast Halves; *

1/4 c Achiote Sauce Base; Below

1 c Orange Juice

2 tb Vegetable Oil

1 ts Basil Leaves; Dried

1 ts Cinnamon; Ground

1/2 ts Salt

-----------------------------ACHIOTE SAUCE BASE----------------------------- 1/3 c Achiote Seeds;(AnnottoSeeds)

1/3 c Orange Juice

1/3 c Vinegar; White

1 ts Red Chiles; Ground

1/2 ts Pepper

1 ea Clove Garlic

* There should be 10 breast halves (about 3 1/2 lbs) which should be boneless and skinless. 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 t 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.