Grilled Adobo Chicken
Experience the bold flavors of Filipino cuisine with our grilled adobo chicken recipe, perfect for any family meal.
Equipment
- 1 Grill preheated to medium-high heat
- 1 Mixing bowl
- 1 Resealable plastic bag
Ingredients
Marinade
- 1/2 cup soy sauce
- 1/4 cup vinegar
- 3 cloves garlic minced
- 1 tsp black pepper
- 2 bay leaves
- 1 tsp sugar optional
Chicken
- 4 bone-in skin-on chicken thighs
Instructions
Preparation
- In a mixing bowl, combine soy sauce, vinegar, garlic, black pepper, bay leaves, and sugar. Whisk until well mixed.
- Place chicken thighs in a resealable plastic bag. Pour marinade over the chicken, seal the bag, and ensure all pieces are well-coated. Refrigerate for at least 2 hours or overnight.
Cooking
- Preheat your grill to medium-high heat.
- Remove chicken from marinade and pat dry. Place chicken on the grill, skin side down. Grill for about 10 minutes per side or until the internal temperature reaches 165°F.
Serving
- Let chicken rest for a few minutes before serving to allow juices to redistribute. Serve with steamed rice or salad.
Storage
- Store any leftover chicken in an airtight container in the refrigerator for up to 3 days.
Notes
Pro Tips: For a deeper flavor, marinate the chicken overnight. Use a meat thermometer to ensure perfect doneness.
Ingredient Substitutions: Boneless chicken breasts can be used for a leaner option.
How to Serve: Serve with garlic rice and a side salad for a complete meal.
Storage & Freshness: Keep leftovers in an airtight container in the refrigerator for up to 3 days.
Make-Ahead Tips: Prepare the marinade a day in advance to save time on cooking day.
Ingredient Substitutions: Boneless chicken breasts can be used for a leaner option.
How to Serve: Serve with garlic rice and a side salad for a complete meal.
Storage & Freshness: Keep leftovers in an airtight container in the refrigerator for up to 3 days.
Make-Ahead Tips: Prepare the marinade a day in advance to save time on cooking day.