Grilled Chicken Adobo

15 mins
30 mins

A spicy mix of Spanish and Filipino flavors, this Grilled Chicken Adobo is a satisfying blend of aromatic herbs and spices with little pops of peppercorn flavor. Char-grilled chicken thighs are simmered in a deep dish of garlicky adobo sauce until irresistibly delicious.


For the Chicken

  • 2 pounds chicken thighs, boneless & skinless
  • 2 tablespoons vegetable oil
  • 1 large onion, sliced
  • 4 cups rice, cooked
  • 2 green onions, chopped

For the Adobo Sauce

  • 1/2 cup water
  • 1/4 cup brown sugar
  • 1/4 cup soy sauce
  • 2 tablespoons rice vinegar
  • 3 garlic cloves, sliced
  • 6 bay leaves, fresh or dried
  • 1/2 teaspoon chili flakes
  • 1 1/2 teaspoons black peppercorns


Step 1 Of 4
Preheat your grill to 450°F. Place the Grill+ Roasting Dish and Cutting Board on one side of the grill and preheat for 10 minutes.
In the roasting dish, sauté onion slices in vegetable oil for 5 minutes. Deglaze with water and add brown sugar, soy sauce, rice vinegar, garlic cloves, bay leaves, chili flakes and whole peppercorns. Simmer for 5 to 10 minutes.
Meanwhile, grill the chicken on the other side of the grill for about 4 minutes per side. Transfer the grilled chicken to the roasting dish and close the lid. Cook until the internal temperature reaches 165°F on an instant-read thermometer, about 10 minutes.
Serve with rice and top with green onions.
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