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Chicken Adobo on the Barbecue

  • 7reviews
  • 85saves
  • 1hour

  • 224 people made this

This Filipino chicken dish is simple to make and absolutely delicious! Chicken is simmered in soy sauce and vinegar then barbecued.


Serves: 8 

  • 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 

  1. 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.
  2. Remove chicken with tongs onto paper towels and set aside.
  3. Discard bay leaves. Boil the soy sauce mixture until reduced to about 1 1/2 cups.
  4. Meanwhile, preheat barbecue to a high heat and lightly oil the hotplate.
  5. Cook chicken on the BBQ for about 5 minutes on each side, until browned and crisp. Serve with the reduced soy sauce mixture.

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Reviews (7)


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


My family absolutely loves this dish! Every time I tell them I am cooking and ask them what they want, this is it! I did however change the recipe a little because my mum thought it was a little bit salty. Instead of using the whole 1 1/2 cups of normal soy sauce I substituted half of it for sweet soy. This is a weekly recipe now! Yummy!! - 01 Oct 2014

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