Grilled Chicken Adobo

15 mins
30 mins

Considered by many to be the national dish of the Philippines, this Chicken Adobo is a satisfying blend of spicy, savory and sweet, with an intoxicating sweet and sour aroma and little pops of heat from peppercorns. Char-grilled chicken thighs are simmered in an adobo sauce with garlic, bay leaves and chili flakes, served over rice and topped with green onions.


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+ Deep Dish pan on one side of the grill and preheat for 10 minutes.
In the deep-dish pan, 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 deep dish pan 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.
Suggested for this recipe