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Grilled Chicken Adobo

Grilled Chicken Adobo

  • Prep

    15 m
  • Cook

    35 m
  • Ready In

    50 m
HEART-OF-MIDLOTHIAN

HEART-OF-MIDLOTHIAN

This is a very tasty and easy-to-make Filipino chicken dish made with soy sauce, garlic, and vinegar. I can just as easily double or triple the chicken in this recipe to serve guests at a party. Serve over rice with just a little of the sauce (not too much).

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Ingredients {{adjustedServings}} servings

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Original recipe yields 8 servings

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Nutrition

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  • Calories:
  • 255 kcal
  • 13%
  • Fat:
  • 6.7 g
  • 10%
  • Carbs:
  • 10.8g
  • 3%
  • Protein:
  • 36.6 g
  • 73%
  • Cholesterol:
  • 141 mg
  • 47%
  • Sodium:
  • 2854 mg
  • 114%

Based on a 2,000 calorie diet

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Directions

  1. Preheat an outdoor grill 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 paper towels, and set aside. Discard bay leaves. Return the mixture to a boil, and cook until reduced to about 1 1/2 cups.
  4. Place chicken on the prepared grill, about 5 minutes on each side, until browned and crisp. Serve with the remaining soy sauce mixture.
  5. All done! Now take a photo, rate it, and share your accomplishments!
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Reviews

ISABELANGELES
131

ISABELANGELES

7/2/2008

I've made Adobo many times - for those who found that it was too salty, this has to do with the brand of soy sauce you use. If you buy Kikoman for example use 1/2 cup less than the recipe calls for or add more water. If you buy a Filipino brand like Silver Swan then follow the recipe as is and it won't be salty at all.

BUNSY
61

BUNSY

1/25/2004

This is a flavorful dish with a garlicy-tangy sauce. I substituted brown sugar for the honey and it came out fine. Some suggestions: Trim the fat from the chicken, otherwise the sauce gets a little oily. When returning the mixture to a boil, do not cover the saucepan - allow the sauce to evaporate until it is reduced to about half its original volume. The sauce will have a glaze-like consistency. I don't have a grill, so I quick-pan-fried the chicken in a little oil and minced garlic - just enough to make the outside crisp. Tasty!

DREGINEK
30

DREGINEK

1/25/2004

This recipe was great! By accident, I overcooked the chicken so it was little on the dry side but still very good. Next time, I'll just have to keep a better eye on the cooking time and all will be fine! Will make again!

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