Grilled Chicken Adobo Recipe

Cook Time: 35 minutes

Ingredients

• 1 cups soy sauce
• 1 cups water
• cup vinegar
• 3 tablespoons honey
• 1 tablespoons minced garlic
• 3 bay leaves
• teaspoon black pepper
• 3 pounds skinless, boneless chicken thighs

Directions

1. Preheat your outdoor grill to high heat and lightly oil the grill grate.
2. In a large pot, combine soy sauce, water, vinegar, honey, garlic, bay leaves, and black pepper. Bring the mixture to a boil over medium-high heat.
3. Add the chicken thighs into the pot, reduce the heat to low, cover, and let it cook for 35 to 40 minutes.
4. Once cooked, remove the chicken from the pot and place it on paper towels to drain excess liquid. Set the chicken aside.
5. Discard the bay leaves from the pot and return the sauce to a boil. Let it simmer until the mixture reduces to about 1 cups.
6. Place the chicken thighs on the prepared grill and cook for about 5 minutes on each side, or until the chicken is browned and crispy.
7. Serve the grilled chicken with the reduced soy sauce mixture.

Nutrition Facts (per serving)

• Calories: 255
• Fat: 7g (9% Daily Value)
• Saturated Fat: 2g (9% Daily Value)
• Cholesterol: 141mg (47% Daily Value)
• Sodium: 2854mg (124% Daily Value)
• Total Carbohydrates: 11g (4% Daily Value)
• Dietary Fiber: 1g (2% Daily Value)
• Total Sugars: 7g
• Protein: 37g (73% Daily Value)
• Vitamin C: 1mg (1% Daily Value)
• Calcium: 32mg (2% Daily Value)
• Iron: 3mg (16% Daily Value)
• Potassium: 510mg (11% Daily Value)

Grilled Chicken Adobo is a modern twist on the traditional Filipino Adobo, where marinated chicken thighs are first simmered in a rich blend of soy sauce, vinegar, garlic, and spices, then grilled to crispy perfection. This delicious fusion of flavors creates a savory, tangy, and slightly sweet dish thats hard to resist. While Adobo is typically made with pork or chicken and cooked in a single pot, grilling adds an extra depth of flavor and texture to the dish, making it a perfect option for outdoor gatherings and family dinners.

History and Origin of Adobo

The term "Adobo" comes from the Spanish word "adobar," meaning "to marinate," which perfectly describes this dish's cooking process. Although Adobo is a popular Filipino dish, its origins can be traced back to Spanish colonial rule in the Philippines. The Spanish introduced the technique of marinating meats in vinegar and spices to preserve them in tropical climates. Over time, the Filipino people adapted the dish, using local ingredients such as soy sauce, which is now an essential component of the Filipino Adobo recipe. Today, Adobo is considered the unofficial national dish of the Philippines, with each region adding its unique touch to the recipe.

Regional Variations

There are numerous regional variations of Adobo across the Philippines. For instance, in the Visayas region, Adobo may be made with coconut milk, which adds a creamy texture to the dish. Meanwhile, in some provinces, the use of sugar or other sweeteners is common, balancing the salty and tangy notes of the dish. This grilled version of Adobo, as opposed to the traditional stewed method, highlights the Filipino love for grilling and adds a smoky flavor to the chicken. Despite these variations, the key ingredientssoy sauce, vinegar, garlic, and bay leavesremain the same, making Adobo instantly recognizable and beloved across the country.

Differences from Similar Dishes

Grilled Chicken Adobo stands out from other similar dishes such as "BBQ Chicken" or "Soy Sauce Chicken" primarily due to its distinctive combination of vinegar and soy sauce, which creates a bold, tangy flavor profile. Traditional BBQ chicken, while also marinated, typically features a sweeter sauce, with more emphasis on ketchup or molasses. On the other hand, Soy Sauce Chicken, commonly found in Chinese cuisine, lacks the tanginess that vinegar imparts to Adobo. The grilled method used in this recipe also gives the chicken a crispy exterior, which is a contrast to the often braised or simmered styles of other soy-based chicken dishes.

Where to Serve Grilled Chicken Adobo

Grilled Chicken Adobo is often served at family gatherings, barbecues, and Filipino fiestas. It pairs beautifully with steamed white rice, which helps balance the richness of the dish's soy sauce-based marinade. It's also commonly served with pickled vegetables or a fresh side salad to add a crisp contrast to the savory chicken. This dish is versatile enough to be served as a main course for a casual meal or as part of a festive spread during special occasions like Christmas, Easter, and national holidays in the Philippines.

Interesting Facts about Adobo

• Adobo is considered one of the most iconic and versatile dishes in Filipino cuisine, with variations found in every province of the Philippines.
• The use of vinegar in Adobo was originally a preservation technique, as it allowed meat to be stored for longer periods without refrigeration.
• Some historians argue that the roots of Adobo can be traced back to the indigenous cooking methods of pre-colonial Filipinos, who used vinegar and salt to preserve fish and meats long before the arrival of the Spanish.
• In the Philippines, Adobo is so beloved that it has been dubbed the unofficial national dish of the country, often sparking debates over which version of the dish is the most authentic.

FAQ about Grilled Chicken Adobo Recipe

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