Chicken Adobo on the Barbecue

I really liked this recipe. It was salty but fortunately, I like salt.

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!

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.

Something else. Unlike other reviewers, we didn't find this dish too oily or salty. I trimmed the fat off the chicken (which might cut down on the oily) and didn't grill it after cooking. Both myself and my very picky husband absolutely loved this recipe.

This recipe was great! By accident, I overcooked the chicken so it was little on the dry side but still very good. Next time, I'll just have to keep a better eye on the cooking time and all will be fine! Will make again!

OK here's the deal: This recipe is WAY too salty. Why hasn't anyone else noticed this before? I thought I was going to have to throw away the dish but I just kept the chicken and not the sauce. The amount of soy sauce is way too much for the recipe, try cutting down on it if you make this chicken. Another recipe I used before from all recipes is "Baked Teriyaki Chicken" submitted by Marian Collins, it was delicious.