Chicken Adobo on the Barbecue
- 1 1/2 cups (375ml) soy sauce
- 1 1/2 cups (375ml) water
- 3/4 cup (180ml) vinegar
- 2 tablespoons honey
- 1 1/2 tablespoons minced garlic
- 3 bay leaves
- 1/2 teaspoon freshly ground black pepper
- 1 1/2 kg skinless, boneless chicken thighs
Preparation:15min › Cook:45min › Ready in:1hour
- In a large saucepan mix together soy sauce, water, vinegar, honey, garlic, bay leaves and pepper. Bring to the boil and add chicken. Reduce heat, cover and cook 35 to 40 minutes.
- Remove chicken with tongs onto paper towels and set aside.
- Discard bay leaves. Boil the soy sauce mixture until reduced to about 1 1/2 cups.
- Meanwhile, preheat barbecue to a high heat and lightly oil the hotplate.
- Cook chicken on the BBQ for about 5 minutes on each side, until browned and crisp. Serve with the reduced soy sauce mixture.
Something else. This is a flavourful 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 little oily. When returning the mixture to a boil, do not cover the saucepan - allow the sauce to evaporate until it is reduced to about half its original volume. The sauce will have a glaze-like consistency. I don't have a grill, so I quick-pan-fried the chicken in a little oil and minced garlic - just enough to make the outside crisp. Tasty! - 29 Sep 2008
Altered ingredient amounts. 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. - 29 Sep 2008
I really liked this recipe. It was salty but fortunately, I like salt. - 26 Mar 2011