Grilled Adobo Chicken (Pollo Adobado)
The Guajillo (wha-hee-oh) chile is the most common dried chile in Mexico after the Ancho. The flavor of the Guajillo is distinct, slightly fruity with a strong piney, berry under taste. Guajillo flavors dished easily so a little goes a long way. This chile is between a 2-4 on the heat scale of 1-10. Guajillo, combined with the Passilla and Ancho, form the holy trinity of chiles used to prepare the traditional mole sauces.
A mildly hot chile. Use in sauces, salsa, soups and your favorite chile. A little goes a long way.
2 guajillo chiles, wiped clean, stemmed, seeded
2 chiles de arbol, wiped clean (leaves seeds intact), or less to taste
3 large garlic cloves
1/2 tsp cumin seeds
1/8 tsp ground cloves
1/2 tsp dried oregano, crumbled
1/4 cup water
1 Tbsp cider vinegar
1 lb boneless skinless chicken breast
Shredded white queso
In the dry skillet, toast the chiles on each side. Lightly toast the guajillo chiles and toast well the chiles de arbol (with the seeds).
Put all the chiles, garlic, cumin seeds, cloves, oregano, water, and cider vinegar into the blender. Blend at low speed until smooth.
With the meat mallet, pound each chicken breast until about 3/4-inch (2 cm) thick. Rub the breasts with salt and put into the bag. Pour the adobo marinade over the chicken, seal, and turn the bag a few times to make sure the chicken is evenly coated. Let stand at room temperature for 1 hour or refrigerate for up to 1 day.
Heat a gas grill to medium-high or prepare a hot charcoal fire.
Grill the chicken for about 10 minutes, until it is cooked through and charred in places. Remove to a platter, cover with foil, and allow to stand about 5 minutes before serving.