Custom Culinary - Be true to the food

Product Category

Meal Part

Primary Ingredient

Ethnic Cuisines

Health Considerations





Grilled Chicken Adobo

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Nutrition Facts

Serving Size: 5 oz (4 oz. Chicken & 1 oz. Sauce)
Amounts Per Serving
Calories 160
Calories from Fat 50
% Daily Value*
Total Fat 5g 8%
Saturated Fat 1g 5%
Trans Fat 0g  
Cholesterol 75mg 25%
Sodium 300mg 13%
Potassium 470mg 15%
Total Carbohydrate 3g 1%
Dietary Fiber 0g 0%
Sugars 2g  
Protein 24g  
Vitamin A 0% Vitamin C 20%
Calcium 0% Iron 2 %
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  Calories: 2,000 2,500
Total Fat Less than 65g 80g
Sat. Fat Less than 20g 25g
Cholesterol Less than 300mg 300mg
Sodium Less than 2,400mg 2,400mg
Total Carbohydrate   300mg 375mg
Dietary Fiber   25g 30g
Calories per gram:
Fat 9  •  Carbohydrate 4  •  Protein 4

Yield: 48 Servings
Serving Size: 5 oz


Amount Ingredients
1/3 cup Custom Culinary® Master’s Touch® Southwest Flavor Concentrate
2 qts. Orange Juice
1 1/2 cups Lemon Juice
1 cup Vegetable Oil
3 Tbsp. Basil Leaves
3 Tbsp. Cinnamon, Ground
4 oz. Custom Culinary® Gold Label Chicken Base
1 1/2 cups White Vinegar
2 tsp. Red Chilies, Ground
1 tsp. Black Pepper, Ground
5 Garlic Cloves, Minced
48 -4 oz. Chicken Breasts, Boneless

Recommended Products: 9117 Gold Label Chicken Base, 9890 Master’s Touch® Southwest Flavor Concentrate

Alternate Product Options: 0117 Master's Touch® Chicken Base, 0157 Chef's Own™ Select Chicken Base, 5117 Master’s Touch® All Natural Reduced Sodium Chicken Base


  1. Combine Gold Label Chicken Base, Master’s Touch® Southwest Flavor Concentrate, orange juice, lemon juice, vegetable oil, basil, cinnamon, vinegar, chilies, pepper and garlic, mixing well.
  2. Place chicken breast in a pan. Pour 1/3 of the marinade over the chicken. Cover and refrigerate for 4 hours, turning chicken twice while marinating. Reserve remaining marinade.
  3. Remove chicken from marinade, discard marinade. Grill chicken breast, using 1/3 of the reserved marinade for basting.
  4. Heat remaining marinade to boiling. Reduce heat and gently boil 8-10 minutes, stirring frequently until thickened slightly. Serve over chicken.

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