Our Grilled Adobo Chicken takes flavorful dark meat and simmers it in a savory mix of soy, honey, vinegar, garlic, and bay leaves before it hits the grill.
Throughout the years, I’ve found myself in random countries and random kitchens. Whether it was through the busy streets of Kuala Lumpur, Malaysia, with a baby on my hip, or the lively villages of Abia, Nigeria, with a baby on my back, I’ve been afforded many opportunities to learn about cultures and history through food. And everything I’ve learned, I’ve tried to incorporate into my own kitchen. Today’s dish is coming to you from the Philippines, a country known for its vibrant cuisine and strong, spicy flavors.
Join us on a culinary trip to Manila with this recipe for grilled adobo chicken. We’re sampling some of the local flavor captured in a mix of soy sauce, vinegar, honey, and bay leaves. Before they hit the grill, we’ll first simmer the chicken thighs in the sauce, ensuring every bite bursts with zesty flavor. But that’s not all. Once grilled, we’ll drizzle them with the reduced sauce to create a truly mouthwatering dish. So, get your passport ready because we’re about to board the flight to Flavortown!
Why use chicken thighs?
Chicken thighs are made up of dark meat, which contains more fat and connective tissue than its counterpart, the breast. The amount of fat is just enough to bring tremendous flavor to the dish. And, where fat goes, juice follows. So there’s less chance of the meat drying out. The natural juiciness of the thigh coupled with the sauce means an irresistibly succulent bite.
Dark meat also has a different texture from white meat and is less likely to dry out. If you want to use chicken breast, feel free to do so; just be aware that they take less time to cook.
How do I store leftovers?
You can store leftover chicken in an airtight container in the fridge for up to 4 days. If you have a lot of the sauce left, you can pour it over the chicken before storing. You can also freeze the chicken for up to 3 months in a freezer-safe container or Ziploc bag. Let the dish thaw in the fridge overnight. To reheat the chicken, place it in an oven-safe dish and bake at 350°F for 15-20 minutes. To keep the meat juicy, add a few tablespoons of water or broth and cover the dish with foil.
Serving suggestions
There are so many foods you can serve with grilled adobo chicken, though the most popular would be a bed of plain, steamed rice. While a simple white rice allows the adobo flavor to shine, you can complement it with a rice dish that has a bit more flair, like this Cilantro-Lime Rice. Though less traditional, you can also serve the chicken atop our Perfect Mashed Sweet Potatoes with roasted, grilled, or fresh vegetables. A refreshing side would be our Cucumber-Tomato Salad.
Grilled Adobo Chicken
Ingredients
- 1 1/2 cups soy sauce
- 1 1/2 cups water
- 3/4 cup vinegar
- 3 tablespoons honey
- 1 1/2 tablespoons garlic minced
- 3 bay leaves
- 1/2 teaspoon black pepper
- 3 pounds chicken thighs skinless and boneless
Instructions
- Preheat your outdoor grill to high heat and brush the grate with a little oil to prevent sticking.
- In a large pot, combine soy sauce, water, vinegar, honey, garlic, bay leaves, and black pepper. Bring it to a boil, then add the chicken thighs. Lower the heat, cover the pot, and let the chicken simmer for 35 to 40 minutes.
- Take the chicken out of the pot, let it drain on paper towels, and discard the bay leaves. Meanwhile, bring the sauce back to a boil and reduce it to about 1 1/2 cups.
- Place the chicken on the hot grill and cook it for about 5 minutes on each side, until it's beautifully browned and has a nice crisp exterior.
- Place the grilled chicken on a bed of fluffy rice and drizzle with the reduced adobo sauce for an extra flavor kick.
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