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Grilled Chicken Breasts in Adobo Sauce

  • Prep 30 min
  • Total 4 hr 30 min
  • Ingredients 8
  • Servings 6

Ingredients

3
dried ancho chiles, stems and seeds removed
3
dried guajillo chiles, stems and seeds removed
2/3
cup warm water
1/4
cup cider vinegar
1
teaspoon chicken bouillon granules
1/2
teaspoon salt
6
boneless skinless chicken breasts
Fresh thyme sprigs, if desired
2009 © and ®/™ of General Mills

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
180
Calories from Fat
45
% Daily Value
Total Fat
5g
8%
Saturated Fat
1g
6%
Trans Fat
0g
Cholesterol
75mg
24%
Sodium
410mg
17%
Potassium
500mg
14%
Total Carbohydrate
6g
2%
Dietary Fiber
3g
11%
Sugars
4g
Protein
28g
% Daily Value*:
Vitamin A
60%
60%
Vitamin C
0%
0%
Calcium
2%
2%
Iron
10%
10%
Exchanges:
0 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 0 Very Lean Meat; 3 Lean Meat; 0 High-Fat Meat; 0 Fat;
Carbohydrate Choice
1/2
*Percent Daily Values are based on a 2,000 calorie diet.

 

Directions

  • 1 In medium bowl, place chiles and water; let stand about 15 minutes until softened. (Do not drain.)
  • 2 In blender, place chiles and water. Add vinegar, bouillon granules and salt. Cover; blend on high speed about 1 minute or until smooth. Pour chile mixture in shallow glass or plastic dish or resealable food-storage plastic bag. Add chicken, turning to coat. Cover dish or seal bag; refrigerate, at least 4 hours but no longer than 24 hours to marinate.
  • 3 Heat gas or charcoal grill. When grill is heated, carefully oil grill rack. Remove chicken from marinade; discard marinade. Place chicken on grill. Cover grill; cook 15 to 20 minutes, turning once, until juice of chicken is clear when center of thickest part is cut (170°F). Garnish with thyme sprigs.

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