Recently, I joined ThermoWorks for an episode of Bring the Heat and show off a few of my favorite recipes.
I love Chicken Adobo, it is the type of dish you can fall in love with instantly and one that becomes a family staple. After discovering this dish in the Philippines, I knew I had to master it. Sour, savory, acidic, and packed full of flavor, at Slothstradamus, we put our own spin on it!
Here's how we do it!
  • 5-6 Chicken Thighs and Drums (I like to use bone-in, skin-on)
  • 1 Cup Datu Puti Soy Sauce (Filipino Soy Sauce found at most Asian markets)
  • 1 Cup Datu Puti Vinegar (Filipino Cane Vinegar found at most Asian markets)
  • 3 bay leaves
  • 1/2 onion quartered
  • 4 cloves garlic, minced
  • 1/4 Cup Brown Sugar
  • 1 Jalapeno Chopped
  • 2 teaspoons peppercorn
  1. Combine marinade ingredients in a bowl, slit chicken so the marinade can penetrate the meat (if using chicken breasts, do not slit) *do not toss marinade!*
  2. Marinade overnight or at least 4-5 hours
  3. Set grill to 300 for indirect cooking (I use my billows for perfect temperature control)
  4. Pour marinade in a skillet or saucepan and bring to a boil, reduce heat and let simmer for 10 minutes or so. Bringing the liquid to a boil kills any germs and allows you to use the tasty marinade as a sauce for the rice.
  5. Cook chicken for an hour and check the temperature. Breasts are done at 160 and Thighs and Drums are done at 170. If you would like, set your grill up for direct grilling when the temp is within 10 degrees and finish the meat by basting and searing. (I use my Thermapen to check temps)
  6. Remove from grill when complete, serve with rice

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