Grilled Chicken Adobo

Grilled Chicken Adobo

148
HEART-OF-MIDLOTHIAN 12

"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)."

Ingredients

50 m servings 255 cals
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Original recipe yields 8 servings

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Nutrition

  • 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

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  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.

Footnotes

  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Reviews

148
  1. 212 Ratings

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Most helpful

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...

Most helpful critical

OK here's the deal: This recipe is WAY too salty. Why hasn't anyone else noticed this before? I thought I was going to have to throw away the dish but I just kept the chicken and not the sauce. ...

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...

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 lit...

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 wi...

Decreased soy sauce to 1 cup, increased water to 2 cups, and used rice vinegar. Very unique but even the picky 11-yr old son ejoys this dish.

This is scrumptious. I was raised with Filipino families and this is exactly how this dish is made. It has the perfect amount of soy sauce. You can also cook this all in one pan in the oven. Pla...

OK here's the deal: This recipe is WAY too salty. Why hasn't anyone else noticed this before? I thought I was going to have to throw away the dish but I just kept the chicken and not the sauce. ...

I used brown sugar for the honey, omitted the grilling, and used an additional bay leaf and it was pretty close to the Adobo I grew up with, just a littly oily. I added some chicken breast as we...

Yummy and sooo easy. My husband likes this one better than the one his brother spends hours on. Kids like it too. It's a keeper! We also ate it right out of the pot, no need to grill. I mig...

Unlike other reviewers, we didn't find this dish too oily or salty. I trimmed the fat off the chicken (which might cut down on the oily) and didn't grill it after cooking. Both myself and my ver...