First of all, let me start by addressing what others have complained about - the spice. With any recipe, you can adjust it so that it works for YOU. If you don't like spicy, put less chiles or none at all! The Adobo sauce itself will do the trick. While I was cooking, I used the exact amount of chiles called for, but I included an extra tbsp of orange concentrate. My Mom preferred the orange concentrate being the dominate flavor, and to be honest, so did I. You do, however, need to double (maybe even triple) the glaze ingredients. I made three chicken breasts (that were smaller than average, as I cut out all the fat and veins) and just barely had enough after using it sparingly. Also, the total cook time for mine was a bit longer than what was mentioned here. Each grill/broiler is different. Just make sure your chicken is at least 160 temp. I go to 165. This was a delicious dish. I paired it with Quinoa mixed with black beans and chopped onions/peppers.