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Barbecued Chicken Adobo

  • 4reviews
  • 263saves
  • 1hr

About this recipe: 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).

HEART-OF-MIDLOTHIAN

Ingredients
Serves: 8 

  • 340ml (12 fl oz) soy sauce
  • 340ml (12 fl oz) water
  • 180ml (6 fl oz) vinegar
  • 3 tablespoons honey
  • 1 1/2 tablespoons minced garlic
  • 3 bay leaves
  • 1/2 teaspoon freshly ground black pepper
  • 1.5kg (3 lb) skinless, boneless chicken thighs

Method
Prep:15min  ›  Cook:45min  ›  Ready in:1hr 

  1. Preheat barbecue 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 kitchen roll, and set aside. Discard bay leaves. Return the mixture to a boil, and cook until reduced to about 300ml (12 fl oz).
  4. Cook chicken on the prepared barbecue, about 5 minutes on each side, until browned and crisp. Serve with the remaining soy sauce mixture.

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Reviews (4)

DawnH13
by
4

Yummy recipe, kids loved it too. Not barbeque weather, did it under the grill. - 24 Mar 2012

bugel
by
2

made this for my kids who had had it before, made by a filipino, an they loved it. said it tasted just like it. cant get more authentic than that! thanks for the great recipe, im banking up these brownie points - 07 Mar 2012

Raven
by
0

I did this on a sandwhich press/grill. I added a little rice wine vinegar to the marinade/sauce to balance the honey. I used a red chilil and a birds eye chilli and maybe a bit much ginger. I added water to the sauce, I would have added orange juice if I had it. I made it too hot with the two chillis and large portion of grated ginger. But it was delicious with sour cream to cool it down a bit, yoghurt would also work. I will make this again but I would keep more to the recipe next time. - 24 Oct 2012

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