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Grilled Chicken Breasts in Adobo Sauce

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  • Prep 30 min
  • Total 4 hr 30 min
  • Ingredients 8
  • Servings 6
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by Qué Rica Vida Cocina
Updated Jan 13, 2010
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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

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.

Nutrition Information

180 Calories, 5g Total Fat, 28g Protein, 6g Total Carbohydrate, 4g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
180
Calories from Fat
45
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.
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