Grilled Chicken Adobo
Savor the smoky, tangy, and savory flavors of Grilled Chicken Adobo, a mouthwatering twist on the classic Filipino dish! In this recipe, juicy bone-in, skin-on chicken thighs are infused with a bold marinade of soy sauce, tangy vinegar, garlic, and fragrant bay leaves, then grilled to perfection for irresistibly crispy, charred skin. The secret lies in a simmered marinade-turned-glaze that enhances every bite with layers of sweet and savory goodness. Perfectly paired with steamed rice or your favorite sides, this recipe is quick to prep, grill-ready, and ideal for summer cookouts or weeknight dinners. Garnished with fresh scallions and a squeeze of lime for a zesty finish, this Grilled Chicken Adobo is sure to be a crowd-pleaser.
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Recipe Information
Ingredients
- 6 pieces Chicken thighs (bone-in, skin-on)
- 0.5 cup Soy sauce
- 0.25 cup Vinegar (white or cane vinegar)
- 6 pieces Garlic cloves, minced
- 2 pieces Bay leaves
- 1 teaspoon Whole black peppercorns
- 1 tablespoon Brown sugar
- 0.5 cup Water
- 2 tablespoons Cooking oil
- 2 tablespoons Chopped scallions (optional, for garnish)
- 4 pieces Lime wedges (optional, for serving)
Instructions
In a large mixing bowl, combine soy sauce, vinegar, minced garlic, bay leaves, black peppercorns, brown sugar, and water to make the marinade.
Place the chicken thighs in the marinade, ensuring they are fully submerged. Cover the bowl with plastic wrap and marinate in the refrigerator for at least 2 hours, preferably overnight for best flavor.
Preheat your grill to medium-high heat. Lightly oil the grates to prevent sticking.
Remove the chicken thighs from the marinade and let the excess drip off. Reserve the marinade for later use.
Grill the chicken thighs skin-side down for about 5-7 minutes, or until the skin is crispy and well-charred. Flip and cook for another 5-7 minutes, or until the internal temperature of the chicken reaches 165°F (74°C).
While the chicken is grilling, pour the reserved marinade into a small saucepan and bring it to a boil over medium heat. Reduce the heat and let it simmer for 10 minutes to create a glaze.
Brush the cooked chicken thighs with the glaze during the final minute of grilling for extra flavor.
Remove the chicken from the grill and let it rest for 5 minutes.
Garnish with chopped scallions if desired and serve with lime wedges on the side. Enjoy with steamed rice!
Nutrition Facts
Calories |
456 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 32.7 g | 42% | |
| Saturated Fat | 8.1 g | 41% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 121 mg | 40% | |
| Sodium | 1263 mg | 55% | |
| Total Carbohydrate | 10.6 g | 4% | |
| Dietary Fiber | 1.4 g | 5% | |
| Total Sugars | 3.9 g | ||
| Protein | 30.8 g | 62% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 54 mg | 4% | |
| Iron | 2.2 mg | 12% | |
| Potassium | 510 mg | 11% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
