Grilled Chicken Adobo Recipe

Chicken thighs: Bone-in and skin-on for maximum flavor and juiciness.

Soy sauce: Provides a salty, umami base for the marinade.

Cane vinegar: Adds a tangy acidity; white vinegar can be used as a substitute.

Garlic: Minced to infuse the marinade with its robust flavor.

Black peppercorns: Crushed to add a bit of heat and complexity.

Bay leaves: Impart a subtle, aromatic flavor to the dish.

Sugar: Balances the acidity and saltiness of the marinade.

When marinating the chicken thighs, ensure that each piece is thoroughly coated with the marinade. For an even deeper flavor, use a fork to poke small holes in the chicken before marinating. This allows the soy sauce, vinegar, and garlic to penetrate the meat more effectively. Additionally, if you have the time, marinate the chicken overnight in the refrigerator. This extended marination period will result in a more flavorful and tender grilled chicken adobo.

• bone-in, skin-on chicken thighs - Substitute with boneless, skinless chicken thighs: Boneless, skinless chicken thighs will cook faster and absorb the marinade well, though they may lack some of the richness from the bones and skin.

• soy sauce - Substitute with tamari: Tamari is a gluten-free alternative that provides a similar umami flavor.

• white or cane vinegar - Substitute with apple cider vinegar: Apple cider vinegar has a slightly sweeter and fruitier flavor, which can add a different dimension to the dish.

• minced garlic - Substitute with garlic powder: Garlic powder can be used in a pinch, though it lacks the fresh, pungent flavor of minced garlic. Use about ¼ teaspoon per clove.

• crushed black peppercorns - Substitute with ground black pepper: Ground black pepper is more finely milled and will distribute more evenly throughout the dish.

• bay leaves - Substitute with thyme: Thyme offers a different but complementary herbal note that can enhance the overall flavor profile.

• sugar - Substitute with honey: Honey adds a natural sweetness and a bit of complexity to the dish, though it may slightly alter the texture.

• Allow the grilled chicken adobo to cool down to room temperature before storing. This prevents condensation, which can make the chicken soggy.

• For short-term storage, place the chicken in an airtight container. You can keep it in the refrigerator for up to 3-4 days. Make sure to label the container with the date to keep track of its freshness.

• If you plan to store the chicken for a longer period, freezing is the best option. Wrap each chicken thigh individually in plastic wrap or aluminum foil. This helps to maintain its flavor and prevents freezer burn.

• Place the wrapped chicken thighs in a resealable freezer bag or an airtight container. Squeeze out as much air as possible before sealing. Label the bag or container with the date.

• Frozen grilled chicken adobo can be stored for up to 3 months. For best results, consume it within this time frame to enjoy optimal flavor and texture.

• When ready to eat, thaw the chicken in the refrigerator overnight. This slow thawing process helps retain the moisture and flavor of the chicken.

• Reheat the chicken in the oven at 350°F (175°C) for about 20 minutes or until it reaches an internal temperature of 165°F (75°C). You can also reheat it in a microwave, but be sure to cover it with a microwave-safe lid or wrap to keep it moist.

• For a quick meal, you can also slice the grilled chicken adobo and add it to salads, sandwiches, or soups. This versatility makes it a great option for meal prep.

• If you notice any off smells, discoloration, or freezer burn, it's best to discard the chicken to ensure food safety.

• Oven Method: Preheat your oven to 350°F (175°C). Place the grilled chicken adobo on a baking sheet lined with aluminum foil. Cover the chicken with another piece of foil to keep it moist. Heat for about 20 minutes or until the internal temperature reaches 165°F (75°C). This method ensures the chicken remains juicy and flavorful.

• Stovetop Method: Heat a skillet over medium heat and add a small amount of olive oil. Place the chicken thighs in the skillet and cover with a lid. Cook for about 5-7 minutes on each side, or until the chicken is heated through. This method helps to retain the crispy skin while reheating.

• Microwave Method: Place the leftover chicken on a microwave-safe plate. Cover with a microwave-safe lid or another plate to prevent drying out. Heat on medium power for 2-3 minutes, checking halfway through to ensure even heating. This is the quickest method but may not retain the original texture as well as other methods.

• Air Fryer Method: Preheat your air fryer to 350°F (175°C). Place the grilled chicken adobo in the air fryer basket in a single layer. Heat for about 5-7 minutes, shaking the basket halfway through to ensure even heating. This method helps to keep the skin crispy while reheating the chicken thoroughly.

• Sous Vide Method: If you have a sous vide machine, set it to 140°F (60°C). Place the leftover chicken in a vacuum-sealed bag and immerse it in the water bath for about 45 minutes. This method ensures the chicken is evenly reheated without losing any moisture, preserving its original flavor and texture.

• Mixing bowl: A large bowl used to combine the marinade ingredients and coat the chicken thighs evenly.

• Measuring cups: Used to measure the soy sauce and vinegar accurately.

• Garlic press: Handy for mincing the garlic cloves quickly and efficiently.

• Measuring spoons: Essential for measuring the sugar and crushed black peppercorns.

• Tongs: Useful for turning the chicken thighs on the grill without piercing the meat.

• Grill: The primary cooking equipment used to grill the marinated chicken thighs to perfection.

• Meat thermometer: Ensures the chicken is cooked to the safe internal temperature of 165°F (75°C).

• Basting brush: Optional, but can be used to apply extra marinade to the chicken while grilling.

• Cutting board: Provides a stable surface for preparing the garlic and other ingredients.

• Knife: Essential for mincing the garlic cloves.

• Plate: Used to rest the grilled chicken thighs before serving.

Marinate in advance: Prepare the marinade the night before and let the chicken soak overnight for deeper flavor and less prep time on cooking day.

Use a meat thermometer: This ensures the chicken is cooked perfectly without having to cut into it, saving time and maintaining juiciness.

Preheat the grill: Make sure the grill is hot and ready to go before you start cooking to reduce overall cooking time.

Batch cooking: Grill extra chicken thighs and store them for quick meals throughout the week.