4 tablespoons soy sauce. Marinate the chicken in a mixture of vinegar and soy sauce with the bay leaf, garlic, and peppercorns for at least 2 hours. The secret to juicy and deeply flavorful adobo chicken or pork is that it is cooked twice; the meat is poached to near-doneness in water spiked with soy sauce, vinegar, and spices before it is grilled, broiled, or browned in oil. 1 piece bay leaf. Calcium 20mg 2%. Sodium 205mg 9%. Previous Post: « Grilled Buffalo Burger. For the adobo seasoning: 1) Combine all of the ingredients in a small glass jar with an airtight lid and shake to blend. Grilled Chicken Adobo Ingredients. For the grilled chicken: 1) Season chicken with the adobo seasoning. Season the chicken thighs liberally with salt. 6 tablespoons vinegar. Amount Per Serving Calories 468 Calories from Fat 253 % Daily Value* Fat 28.1g 43%. 3 cloves garlic, finely chopped. Potassium 443mg 13%. Store in a cool, dry place for up to 2 weeks. It’s made differently in different regions of the Philippines but the vinegar and soy base is the same. Smoked Adobo Chicken. Saturated Fat 7.9g 49%. The chicken or pork is then served with a sauce made by reducing the leftover poaching liquid. Heat a grill pan to medium heat and spray with nonstick cooking spray or drizzle with oil. Iron 2.7mg 15% * Percent Daily Values are based on a 2000 calorie diet. Protein 50.3g 101%. Cholesterol 160mg 53%. The basic gist of the Filipino dish is meat stewed in vinegar and soy sauce with crushed garlic and peppercorns. https://www.allrecipes.com/recipe/128699/famous-chicken-adobo How to cook Grilled Chicken Adobo . Brush the thighs with the adobo glaze. 1/2 teaspoon peppercorns, crushed. Chicken adobo is a classic dish in the Philippines, different from Mexican adobo. 1/2 kilo chicken, (use fillets), with or without skin.