- 5 tablespoon Cider vinegar
- 9 tablespoon Soy sauce
- 1/4 cup Garlic
- 2 Bay leaves
- 8 bone- in, skin- on Chicken thighs
- 1/4 cup Honey
- Olive oilfor brushing
- 1 teaspoon Salt
- 1/2 teaspoon freshly Ground black pepper
Chicken Adobo is a Filipino dish made by marinating chicken legs (thighs and/or drumsticks) in a sauce made up of vinegar, soy sauce, garlic, and black pepper. It’s tangy, salty, garlicy, slightly sweet, and spicy. Level your bbq game up by trying out these juicy adobo chicken thighs, you won’t be disappointed.
by Jack Lawrence @ flickr
In a resealable plastic bag, combine 1⁄4 cup of the vinegar, 3 tablespoons of the soy sauce, garlic, and bay leaves.
Add the chicken thighs, coat them evenly, seal the bag, and marinate the chicken for at least 4 hours in the refrigerator.
Preheat a grill to medium heat
Combine 1 cup of the remaining vinegar, the remaining 1 ⁄4 cup plus 2 tablespoons soy sauce, and the honey in a saucepan.
Bring to a boil and immediately turn down to a simmer and continue to cook for 10 minutes until the mixture thickens enough to coat the back of a spoon and is reduced by half.
Stir in the remaining vinegar.
Remove the mixture from the heat and set it aside to cool.
Remove the chicken from the bag, get rid of the marinade, and pat it dry with paper towels.
Brush the chicken with olive oil and season it with salt and pepper.
Put the chicken on the grill and cook for 20 to 25 minutes while frequently turning, until it is just cooked through. Use a thermometer and inserted it into the thickest part of the thigh (without touching the bone) and wait until it registers 165°F.
Transfer the chicken to a platter, drizzle the vinegar- soy sauce over it, and serve.