Delicioso adobo grilled chicken

  • For the adobo seasoning
  • 1 tbsp lemon pepper seasoning
  • 1 tbsp garlic powder
  • 1 tbsp onion powder or flakes
  • 1 tbsp dried oregano
  • 1 tbsp dried parsley
  • 1 tbsp achiote powder (avaibable in Mexican grocery shops)
  • 1/2 tbsp ground cumin
  • 1 tbsp salt
  • For the grilled chicken
  • 6 boneless skinless chicken breasts
  • Nonstick cooking spray or oil
For the adobo seasoning:

1) Combine all of the ingredients in a small glass jar with an airtight lid and shake to blend. Store in a cool, dry place for up to 2 weeks.

For the grilled chicken:

1) Season chicken with the adobo seasoning. Heat a grill pan to medium heat and spray with nonstick cooking spray or drizzle with oil. Place the chicken on the grill pan and cook for 3 to 5 minutes on each side depending on the size of the breasts.

2) When chicken is cooked through, slice 2 chicken breasts for the fishy-dillas and reserve the remaining 4 for the chicken salad.

Note: This recipe for adobo is a staple seasoning for many of my Latin recipes. You can make a large batch, store it in an airtight container and use it as a flavour enhancer in your favourite dishes.

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