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Barbecued Chicken Adobo recipe

Barbecued Chicken Adobo recipe



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This is a very tasty and easy-to-make Filipino chicken dish made with soy sauce, garlic and vinegar. Serve over rice with just a little of the sauce (not too much).

241 people made this

IngredientsServes: 8

  • 340ml (12 fl oz) soy sauce
  • 340ml (12 fl oz) water
  • 180ml (6 fl oz) vinegar
  • 3 tablespoons honey
  • 1 1/2 tablespoons minced garlic
  • 3 bay leaves
  • 1/2 teaspoon freshly ground black pepper
  • 1.5kg (3 lb) skinless, boneless chicken thighs

MethodPrep:15min ›Cook:45min ›Ready in:1hr

  1. Preheat barbecue for high heat, and lightly oil grate.
  2. In a large pot, mix soy sauce, water, vinegar, honey, garlic, bay leaves and pepper. Bring the mixture to a boil, and place the chicken into the pot. Reduce heat, cover, and cook 35 to 40 minutes.
  3. Remove chicken, drain on kitchen roll, and set aside. Discard bay leaves. Return the mixture to a boil, and cook until reduced to about 300ml (12 fl oz).
  4. Cook chicken on the prepared barbecue, about 5 minutes on each side, until browned and crisp. Serve with the remaining soy sauce mixture.

BBQ tips

Check out our BBQ how-to guides and videos for easy tips on how to BBQ to perfection!

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Reviews & ratingsAverage global rating:(242)

Reviews in English (177)

Yummy recipe, kids loved it too. Not barbeque weather, did it under the grill.-24 Mar 2012

made this for my kids who had had it before, made by a filipino, an they loved it. said it tasted just like it. cant get more authentic than that! thanks for the great recipe, im banking up these brownie points-07 Mar 2012

This recipe is amazing, chicken turns out so moist and crispy. Will definitely make it again. I used light soy sauce and half the amount, and used both thighs and drumsticks on the bone with the skin on.-09 May 2016


Quick and Easy Chicken Adobo

So simple and easy, it’s almost like cheating. Made in one pot with almost no fuss, this can be on the dinner table from start to finish in just about an hour.

Ingredients

  • 5 whole Leg Quarters, Divided Into Thighs And Drumsticks, Washed And Cleaned, Thighs Skinned
  • 8 cloves Garlic, Peeled And Smashed
  • ½ cups Soy Sauce (If Using Kikkoman, Use Low-sodium Soy Sauce)
  • ½ cups Vinegar
  • ½ cups Water
  • 1 Tablespoon Packed Brown Sugar
  • 1 Tablespoon Sweet Chili Sauce (or An Additional Tablespoon Of Brown Sugar)
  • 1 teaspoon Black Peppercorns, Half Left Whole, Half Slightly Cracked
  • 2 whole Bay Leaves

Preparation

Using the same pot you’ll be cooking the chicken in, put all the ingredients. Let the chicken marinate for at least 20 minutes, and up to overnight.

When ready to cook, put the pot on the stovetop and bring to a boil over medium heat. Once boiling, lower the heat slightly and cook, covered, for about 15 minutes. Remove the cover. Flip the chicken pieces and continue to simmer, uncovered, to reduce the sauce, lowering the heat if necessary. If the sauce is too thick or too salty, add 1/4 cup to 1/2 cup of water. After about 8 minutes, flip the chicken again. Taste the sauce again and add more water if needed. Don’t worry if you accidentally add too much water—the simmering will take care of that.

Continue to simmer until chicken is fully cooked and has released its oils into the sauce, and the sauce has thickened slightly and taken on a rich, dark brown color.

Serve over jasmine rice, or, for a real Filipino treat, with garlic fried rice.

Note: I use Filipino soy sauce and cane vinegar when making this. Remember to taste the sauce after about 15 minutes or so of cooking and adjust the seasoning accordingly. Distilled vinegar tends to be sharper, which you can remedy with additional water and brown sugar. If it’s too salty, just add more water.


Grilled Filipino-Style Chicken Adobo

1. In a blender, puree the onion, vinegar, soy sauce, garlic, brown sugar, bay leaves, and 4 tsp. pepper. Place the chicken in a large container with a lid or in a large resealable plastic bag. Add the marinade. Cover and refrigerate, turning occasionally, for 12 to 24 hours.

2. Prepare a grill for medium heat. For a charcoal grill: When the coals are covered with ash, arrange on 1 side of the grill. For a gas grill: Leave 1 section unlit. Scrub the grill rack.

3. Place the chicken on the hot side of the grill. Cook, turning once, until the skin is charred in spots, about 10 minutes. Move the chicken to the cooler side of the grill. Cover and cook, turning occasionally, until the chicken is cooked through, about 10 minutes for the wings and about 25 minutes for the remaining pieces. Transfer to a platter. Let rest for 10 minutes. Serve with lime wedges.


Barbecued Chicken Adobo recipe - Recipes

Garlicky and tangy chicken adobo — done on the grill.

Anyone of Filipino heritage will tell you that everyone has their own rendition of adobo, the classic home-style dish that gets its punchy flavor from copious amounts of garlic, soy sauce, and sharp vinegar.

Now comes Jamie Purviance’s version. And naturally, what makes this one special is that it’s grilled rather than simmered or braised like traditional adobo.

After all, as Weber’s master griller for 20 years, the Northern California-based Purviance can’t resist cooking most anything over gas or charcoal.

“Barbecued Chicken Adobo” is from his new cookbook, “Weber’s Ultimate Grilling: A Step-by-Step Guide to Barbecue Genius” (Houghton Mifflin Harcourt), of which I received a review copy.

This barbecue bible features more than 100 recipes. Best yet, each recipe is illustrated clearly with step-by-step instructional photos.

With the weather heating up, now’s the perfect time to try your hand at everything from “Grilled Peach Salad with Goat Cheese” and “Filet Mignon with Mushroom-Cognac Sauce” to “Plancha Salmon Rice Bowl” and “Chocolate Banana Bread Pudding.”

In the Adobo recipes, chicken thighs get marinated for 2 to 4 hours in a mix of garlic, ginger, black pepper, distilled white vinegar and soy sauce that gets blended in a food processor for ease. Because acid can “cook” proteins, you don’t want to let the mixture marinate longer than 4 hours — lest you risk the chicken turning out mushy in texture.

When you’re ready to eat, remove the chicken thighs, but save the marinade, which gets boiled and reduced to guard against cross-contamination from the raw poultry. This reduced sauce gets brushed on the chicken as it grills. The remainder can be drizzled over the chicken just before serving.

The grilled chicken is incredibly juicy and moist with crisp skin. The marinade and glaze give it plenty of tang, umami and perkiness like any good adobo would. But you also get this wonderful smoky char from the grill.

This just might be your favorite adobo yet.

Unlike traditional adobo, which is braised, this version results in very crisp skin on the chicken.

Barbecued Chicken Adobo

For Adobo Marinade:

6 large garlic cloves, smashed

2-by-1-inch piece fresh ginger, peeled and coarsely chopped

2 teaspoons black peppercorns

1 cup distilled white vinegar

2 tablespoons vegetable oil

For rest of dish:

8 bone-in, skin-on chicken thighs, each about 6 ounces, trimmed of excess fat and skin

2 tablespoons packed light brown sugar

In a food processor, combine the garlic, ginger, and peppercorns and pulse until finely ground, about 3 minutes, scraping down the sides of the bowl occasionally. Add the vinegar, soy sauce, and oil and process until pureed, about 30 seconds.

Place a large resealable plastic bag inside a bowl to help steady it. Put the chicken in the bag and pour in the marinade. Press the air out of the bag and seal closed. Turn the bag to distribute the marinade. Place the bag in the bowl in the refrigerator for at least 2 hours and up to 4 hours.

Prepare the grill for direct and indirect cooking over medium heat (350 to 375 degrees). Meanwhile, remove the chicken from the marinade, letting the excess drip back into the bag and reserving the marinade.

Transfer the marinade to a small skillet or saucepan and stir in the sugar and bay leaves. Bring to a boil over high heat on the stove. Reduce the heat to medium-high and continue to boil until reduced to 3/4 cup glaze, about 8 to 12 minutes, whisking occasionally (lower the heat to prevent burning). Remove the bay leaves and set aside off the heat. Pour about 1/3 cup of the glaze into a small bowl and reserve.

Brush the cooking grates clean. Grill the chicken, skin side down first, over direct medium heat (with the food right over the heat), with the lid closed as much as possible, until golden brown, about 10 minutes total, turning once. Move the chicken pieces, skin side up, over indirect medium heat (with the food cooking off to the side of the heat source). Brush with some of the glaze reserved in the small bowl.

Grill, with the lid closed, until an instant-read thermometer inserted into the thickest part (not touching the bone) registers 165 degrees, 15 to 20 minutes. Turn and brush with more glaze from the small bowl halfway through cooking. Remove from the grill. Serve the remaining glaze from the small skillet or saucepan with the chicken at the table.

Adapted from “Weber’s Ultimate Grilling” by Jamie Purviance

More Jamie Purviance Recipes to Try: Chicken Thighs with Sweet Apricot-Hoisin Glaze


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  • 4 Pieces of Bone-in Chicken
  • 2 Tablespoons Vegetable Oil
  • 3 Cloves Garlic, Peeled
  • 1/2 Lime juice
  • 3/4 Cups Fresh Pineapple, Chopped
  • 1 1/2 Teaspoon Mild Dijon Mustard
  • 2 Chipotles in Adobo Sauce with 2 Teaspoons Adobo Sauce
  • 6 Tablespoons Tomato Paste
  • 1/2 Teaspoon Ground Cinnamon
  • 1 Teaspoon Ground Cumin Powder
  • 2 Teaspoons Soy Sauce
  • 1 Teaspoon Sugar
  • 2 Tablespoons Apple Cider Vinegar
  • 3 Tablespoons Chopped Cilantro (including the stems)
  • Salt and Pepper to taste
  • Additional Lime Wedges and Cilantro for Garnish

1.Rinse and pat dry the chicken. Then coat with vegetable oil and lightly dust with fine salt. 2.Place the chicken in a 375 degree oven and bake for 20 minutes. 3.In the mean time, place the remaining ingredients in a blender or food processor and blend until smooth. 4.Remove the chicken from the oven and baste liberally with the barbecue sauce. 5.Place on a grill and continue cooking for about 7 minutes on each side. Baste the chicken several time as it cooks. 6.Continue grilling until the chicken is cooked through, reaching an internal temperature of 160 degrees. 7.Garnish with cilantro and lime wedges and serve with extra barbecue sauce on the side.


  • 8 chicken thighs, bone-in, skin removed
  • 150ml/¼ pint dark soy sauce
  • 4 tbsp sherry or cider vinegar
  • 2 tbsp light olive oil
  • 1 tbsp coarsely ground black pepper
  • 2 tbsp finely grated ginger
  • 2 tbsp finely grated garlic
  • 2 bay leaves
  • 2 large carrots, cut into bite-sized cubes
  • 400ml/14fl oz chicken stock
  • 200g/7oz brown basmati rice
  • 1 tbsp cornflour
  • 8 spring onions, finely sliced

Place the chicken thighs in a mixing bowl. Mix together the soy sauce, vinegar, 1 tablespoon of the oil, the coarsely ground pepper, half of the grated ginger and half of the grated garlic. Pour this over the chicken and toss to coat well. Cover and marinate in the fridge for 1 hour.

Heat the remaining oil in a wide, non-stick frying pan (that has a lid). Remove the chicken from the marinade (reserving the marinade) and brown the chicken for 3–4 minutes on each side. Transfer to a plate and set aside.

Return the pan to the heat and add the remaining oil, garlic and ginger and stir-fry for 1 minute. Return the chicken to the pan with the reserved marinade, bay leaves, carrots and stock.

Bring to a boil, reduce the heat to low and allow to simmer for 40 minutes, covering the pan with the lid for the last 15 minutes, or until the chicken is cooked through.

Meanwhile, cook the rice according to the packet instructions and keep warm.

In a small bowl, mix the cornflour with 2 tablespoons cold water until smooth. Stir the cornflour mixture through the chicken and sauce. Cook for another 4–5 minutes, or until the sauce has thickened.

Remove from the heat, sprinkle over the spring onions and serve with the brown rice.


I'd love to know how it turned out! Please let me know by leaving a review below. Or snap a photo and share it on Instagram be sure to tag me @onceuponachef.

Think of this dish as Chicken Teriyaki with a South Asian flair, or India meets the other flavors of Asia.

Ingredients

  • 1/4 cup plus 2 tablespoons dark brown sugar, packed
  • 1/4 cup plus 2 tablespoons soy sauce
  • 3 tablespoons fresh lime juice, from 2-3 limes
  • 1-1/2 tablespoons vegetable oil
  • 1/2 teaspoon Asian sesame oil
  • 3/4 teaspoon Garam Masala (substitute curry powder if you can't find it)
  • 3 cloves garlic, minced
  • 1-1/2 teaspoons fresh grated ginger
  • 1/2 teaspoon cayenne pepper (use less if you don't like heat)
  • 8 skinless, boneless chicken thighs
  • 2 scallions light and dark green parts only, thinly sliced

Instructions

  1. In a medium bowl, mix together all of the ingredients except for the chicken and scallions. Set ¼ cup of the marinade aside and cover (you'll use this later for the sauce), then place the rest in a zip-lock freezer bag with the chicken thighs. Be sure the chicken is evenly coated with the marinade, then place the bag in the refrigerator (in a bowl in case of leakage) let marinate for 3-4 hours.
  2. Preheat grill to high heat.
  3. Grease the grill. (Lightly dip a wad of paper towels in vegetable oil then, using tongs, carefully rub the towels over the grates several times until glossy and coated.) Place the chicken on the grill cover and cook 3-5 minutes on each side, or until nicely browned and done. Transfer the chicken to a serving platter, then top with the reserved marinade and sliced scallions.

Pair with

Nutrition Information

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  • Per serving (4 servings)
  • Calories: 653
  • Fat: 44g
  • Saturated fat: 11g
  • Carbohydrates: 26g
  • Sugar: 21g
  • Fiber: 1g
  • Protein: 39g
  • Sodium: 1536mg
  • Cholesterol: 222mg

This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated through an online nutritional calculator, Edamam.com. Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator.

Gluten-Free Adaptable Note

To the best of my knowledge, all of the ingredients used in this recipe are gluten-free or widely available in gluten-free versions. There is hidden gluten in many foods if you're following a gluten-free diet or cooking for someone with gluten allergies, always read the labels of your ingredients to verify that they are gluten-free.


Chicken adobo: Mom-inspired Filipino style cuisine made from scratch

CHICAGO (WLS) -- Every country seems to have a national dish. In the Philippines, most would agree that dish is Adobo.

With inspiration from both Chinese and European traders, the dish has been available around Chicago for years and is showing up again at a pair of new restaurants.

However, like any country with a diverse population, there are more than 7,000 islands in the archipelago with differences between nearly every adobo.

A lot of it depends on how someone's mom learned to cook it and you can see the influences right away. Some use more sugar for caramelization, others rely on longer stewing for a more gravy-like sauce. The only thing they really have in common is garlic rice. Beyond that, adobo in Chicago is subject to a lot of interpretation.

Foot traffic at the Chicago French Market is a lot lighter these days, and A Taste of the Philippines is a kiosk there that could easily be missed if you blink. Owner Kathy Vega Hardy makes everything from scratch, like her hand-rolled lumpia, and when her adobo is front-and-center on the menu.

"Adobo is a very classic dish, it's probably one of the most well-known dishes in the Philippines," Hardy said. "It's chicken or pork, and it's simmered in soy sauce, vinegar, lots and lots of garlic, bay leaves and peppercorns."

Served over garlic rice, the chicken legs get a light shower of fried garlic and some fresh scallions.

"The acidity with the salt and you include that with the rice. it's so good," she said.

In Steve's extra course he showcases some of Genie Kwon's desserts and pastries, including a showstopping halo halo for dessert.

Like nearly everyone's adobo recipe, it's inspired by the one her mother gave her.

"It's kind of gravy-like, so that's how I was influenced to make my recipe kind of like hers but kind of different," she said.

In Ukrainian Village, Kasama opened during the pandemic as well. They started with mostly take-out but has since expanded with a patio for outdoor dining in the back.

The owners came from fine-dining in Oriole's kitchen, so no surprise they're making everything from scratch, including their traditional Filipino breakfast of homemade longaniza sausage and tocino, a cured, barbecued pork. Each is served with garlic rice, paired with tart pickled green papaya and a fried egg. But their adobo - made exclusively with chicken wings that are first marinated then seared over a blazing hot binchotan charcoal grill - is a revelation.

"Originally it consisted of whatever protein, then garlic and vinegar. Then with Chinese traders, that's when the introduction of soy sauce came in, so there's basically three ingredients to every adobo - it's soy sauce, vinegar and garlic," said Tim Flores, the Co-owner of Kasama.

Flores also adds some fried garlic, echoing the garlic rice next to it.

"We add a little bit of sugar in ours, and then make a sort of adobo seasoning to help with that acidic flavor to bring that out," he said.

He says mom's recipes played a large role in the development of his menu, even though his training and previous experience are more high-end.

"Everything that we're cooking here is pretty much inspired by the food I grew up eating."

Our Hungry Hound Steve Dolinsky says the menu at Kasama is so good and really focused. He also says you have to try one of Genie Kwon's desserts or pastries. Make sure you check out his web-only Extra Course that showcases some of those items, including a showstopping halo halo for dessert.