Filipino Adobo Grilled Chicken

IMG_4564

We served this dish to friends for dinner and everyone– INCLUDING all of the KIDS- enjoyed it. 🙂 The adobo marinade is salty from the soy sauce and fish sauce; it’s tangy from the apple cider vinegar. It also has a little sweetness and a little spiciness. The original recipe called for two 3 1/2-pound chickens, cut into pieces. I substituted 20 boneless, skinless chicken thighs- so much easier. I marinaded the chicken for 24 hours. This was my first experience with star anise– it’s so pretty! This dish was adapted from a Food and Wine “staff-favorite” recipe.

  • 3 cups water
  • 1 cup coconut vinegar or apple cider vinegar
  • 1/2 cup fresh lemon juice
  • 1/2 cup tamari or soy sauce (I used low sodium)
  • 1/4 cup Asian fish sauce
  • 10 garlic cloves, crushed
  • 2 tablespoons sugar
  • 1 tablespoon crushed red pepper
  • 1 tablespoon black peppercorns
  • 5 whole star anise pods
  • 5 bay leaves
  • 20 boneless, skinless chicken thighs
  • Canola oil, for brushing
  • Kosher salt
  • Freshly ground black pepper
  1. In a large, sturdy resealable plastic bag, combine all of the ingredients except the oil, salt and pepper. Shake to evenly distribute the chicken and adobo marinade; seal the bag, pressing out the air. Refrigerate overnight.
  2. Remove the chicken from the marinade. Pat the chicken dry and let stand at room temperature for 30 minutes.
  3. Meanwhile, light a grill. Brush the chicken with oil and season with salt and black pepper. Grill over moderate heat, turning occasionally, until lightly charred and an instant-read thermometer registers 165°. Transfer the chicken to a platter and let rest for 10 minutes before serving.
IMG_4587
Advertisements

About Josette@thebrookcook

I live in Stony Brook, New York on Long Island. I love garlic and baking. My hobby (and love) is to try new recipes. My favorite recipe resources include The New York Times, Food and Wine, Bon Appetit, and Martha Stewart Living. Enjoy!

2 responses to “Filipino Adobo Grilled Chicken

  1. Jess

    We were the lucky guests for this tasty dish. I told the Brook Cook not to tell my finicky children that it was “Filipino Adobo Chicken”, but to call it grilled chicken and they loved it! And since I have made fun of her relentlessly that she notes that she “served it with a salad” she refrained this time, but that is MY salad bowl in the picture!!!

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

Enter your email address to follow this blog and receive notifications of new posts by email.

Join 1,046 other followers

Recipe Categories

my foodgawker gallery
my photos on tastespotting

Top Posts & Pages

Foodista Food Blog of the Day Badge
%d bloggers like this: