GRILLED CHICKEN ADOBO
This is a very tasty and easy-to-make Filipino chicken dish made with soy sauce, garlic, and vinegar. I can just as easily double or triple the chicken in this recipe to serve guests at a party. Serve over rice with just a little of the sauce (not too much).
Provided by HEART-OF-MIDLOTHIAN
Categories World Cuisine Recipes Asian Filipino
Time 50m
Yield 8
Number Of Ingredients 8
Steps:
- Preheat an outdoor grill for high heat, and lightly oil grate.
- In a large pot, mix soy sauce, water, vinegar, honey, garlic, bay leaves, and pepper. Bring the mixture to a boil, and place the chicken into the pot. Reduce heat, cover, and cook 35 to 40 minutes.
- Remove chicken, drain on paper towels, and set aside. Discard bay leaves. Return the mixture to a boil, and cook until reduced to about 1 1/2 cups.
- Place chicken on the prepared grill, about 5 minutes on each side, until browned and crisp. Serve with the remaining soy sauce mixture.
Nutrition Facts : Calories 255.3 calories, Carbohydrate 10.8 g, Cholesterol 141.3 mg, Fat 6.7 g, Fiber 0.5 g, Protein 36.6 g, SaturatedFat 1.7 g, Sodium 2854.2 mg, Sugar 7.3 g
BARBECUED CHICKEN ADOBO
This chicken gets a double dose of potent pantry ingredients. First, the meat absorbs a vinegar-soy mixture seasoned with garlic, ginger, and peppercorns. Then, after the mixture has been boiled and the chicken is on the grill, the thighs get a glaze of sweetened soy flavored with bay leaves. This recipe is adapted from Weber's Ultimate Grilling.
Provided by Jamie Purviance
Categories Main Course
Yield 4 to 6
Number Of Ingredients 10
Steps:
- In a food processor, pulse the garlic, ginger, and peppercorns until finely chopped, scraping down the bowl occasionally, about 3 minutes. Add the vinegar, soy sauce, and oil. Process until combined, about 30 seconds.
- Put the chicken in a large zip-top plastic bag, and pour in the marinade. Press the air out of the bag and seal tightly. Turn the bag to distribute the marinade. Refrigerate for at least 2 hours or up to 4 hours.
- Heat the grill to 500°F. When hot, brush the grill grate clean. Prepare the grill for direct and indirect cooking, and reduce the temperature to medium heat, as close as possible to between 350°F and 375°F.
- Meanwhile, remove the chicken from the marinade, letting the excess drip back into the bag; reserve the marinade. Pour the marinade into a medium saucepan, and stir in the sugar and bay leaves. Bring to a boil over high heat. Reduce the heat to medium high, and continue to boil until the liquid is reduced to 3/4 cup, whisking occasionally and lowering the heat if necessary so that it doesn't burn, 8 to 10 minutes. Remove the glaze from the heat.
- Keeping the lid closed as much as possible, grill the thighs skin side down first over direct medium heat until golden-brown, turning once, 10 to 12 minutes. Move the chicken pieces over indirect medium heat, skin side up. Brush with the glaze. Continue to grill with the lid closed until an instant-read thermometer inserted into the thickest part of the thighs and not touching the bone registers 160°F to 165°F, 20 to 25 minutes. Halfway through cooking time, turn the thighs over to skin side down, and brush with more of the glaze. Remove from the grill. In a small saucepan, bring the remaining glaze to a boil again. Serve the thighs on a bed of herbed rice, if you like, and drizzle with the extra glaze.
Nutrition Facts : ServingSize 4 to 6, Calories 390 kcal, Fat 210 kcal, SaturatedFat 6 g, TransFat 24 g, Carbohydrate 7 g, Sugar 6 g, Protein 32 g, Cholesterol 175 mg, Sodium 1680 mg, UnsaturatedFat 16 g
ADOBO BBQ CHICKEN
A delicious marinade makes this chicken so good! Wonderful on the grill or fixed indoors. Fill free to adjust the adobo sauce to your taste. We add more because we like it really spicy. Cook/Prep time does not include marination time of 1 hour or so.
Provided by Sassy in da South
Categories < 15 Mins
Time 15m
Yield 18 serving(s)
Number Of Ingredients 6
Steps:
- Place chicken tenders into a large zip lock bag.
- Pour in peach preserves, adobo sauce, BBQ sauce, salt and garlic. Marinate for at least 1 hour.
- Preheat indoor grill pan or outdoor grill to medium high heat.
- Spray grill with cooking spray.
- Grill chicken for 3-4 minutes per side or until cooked through.
Nutrition Facts : Calories 67.5, Fat 0.1, Sodium 160.7, Carbohydrate 16.3, Fiber 0.3, Sugar 11.1, Protein 0.2
GRILLED ADOBO-RUBBED CHICKEN
Provided by Marcela Valladolid
Categories main-dish
Time 1h10m
Yield 6 to 8 servings
Number Of Ingredients 10
Steps:
- Heat the oil in medium heavy saucepan over medium heat. Add the onions and cook until translucent, about 5 minutes. Add the garlic and cook for 3 minutes longer. Add the chiles and cook until darkened on both sides, about 1 minute. Add the broth, bring to a boil and boil until the chiles are soft, about 5 minutes. Transfer the mixture to a blender, add the vinegar and 1 tablespoon water, let cool slightly and puree. Season with salt and pepper.
- Preheat a grill or large grill pan over medium-high heat.
- Meanwhile, rub about half of the adobo mixture all over the chicken. Sear the chicken breast-side down until grill marks appear, about 6 minutes. Brush some adobo sauce on the other side of the chicken. Turn the grill down to medium and set one side of the grill to indirect heat (see Cook's Note for instructions for the grill pan). Turn the chicken breast-side up, place over the indirect heat side of the grill and cover. Cook the chicken, basting with the extra adobo sauce every 20 minutes, until a meat thermometer registers an inner temperature of 165 degrees F, 30 to 40 minutes.
- Serve with corn tortillas, lime wedges, avocado and cilantro.
ADOBO CHICKEN
Steps:
- For the chicken: Preheat 2 cast-iron grill pans over medium heat.
- Whisk together the ancho chile powder, New Mexican chile powder, oregano, cumin, garlic powder, onion powder, orange juice, lime juice and season with salt and pepper in a medium bowl. Add the canola oil and whisk. Put the chicken in the marinade, turning the chicken to coat both sides.
- Grill the chicken until golden brown and slightly charred on one side, about 4 minutes. Flip and cook the other side until the chicken is cooked through, about 4 more minutes; the juices should run clear and the meat thermometer should read 165 degrees F.
- Meanwhile, for the salad: Put the avocado, onions, cilantro, salt, pepper, lime juice and olive oil in a medium bowl. Fold the ingredients with a rubber spatula, gently breaking up the avocado in the process.
- To serve: Grill the tortillas on both sides until lightly marked and warmed through, about 10 seconds per side. Then fold in half and place on the side of a serving dish.
- Place the chicken in the center of the serving dish and top with a scoop of the salad. Drizzle with olive oil and lime juice and garnish with a sprig of cilantro.
GRILLED CHICKEN ADOBO
Once you make the authentic Achiote Sauce Base, you're home free! This is just wonderful Mexican-inspired grilled chicken that has sophisticated but familiar flavors that are easy to enjoy.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 10h40m
Yield 10
Number Of Ingredients 8
Steps:
- Place chicken in shallow glass or plastic dish or resealable plastic food-storage bag. Mix remaining ingredients; pour over chicken. Cover dish or seal bag and refrigerate 2 hours.
- Heat coals or gas grill for direct heat. Remove chicken from marinade; reserve marinade. Cover and grill chicken 4 to 6 inches from medium heat 15 to 20 minutes, turning and brushing with marinade 2 or 3 times, until juice of chicken is no longer pink when centers of thickest pieces are cut.
- Heat remaining marinade to boiling. Boil uncovered 8 to 10 minutes, stirring occasionally, until thickened. Serve with chicken.
Nutrition Facts : Calories 190, Carbohydrate 4 g, Cholesterol 75 mg, Fat 1/2, Fiber 0 g, Protein 27 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 190 mg
BBQ-ADOBO CHICKEN LEGS
Take your taste buds on a journey with our BBQ-Adobo Chicken Legs. This Adobo chicken recipe gets it's kick from a mix of spices and barbecue sauce.
Provided by My Food and Family
Categories Home
Time 55m
Yield 6 servings
Number Of Ingredients 6
Steps:
- Heat oven to 400ºF.
- Combine dry seasonings; sprinkle evenly onto both sides of chicken.
- Place on foil-covered rimmed baking sheet sprayed with cooking spray.
- Bake 30 min. Meanwhile, mix barbecue sauce and ketchup until blended.
- Brush half the barbecue sauce mixture onto chicken; bake 10 to 15 min. or until done (165ºF), turning and brushing with remaining barbecue sauce mixture after 8 min.
Nutrition Facts : Calories 240, Fat 9 g, SaturatedFat 2.5 g, TransFat 0 g, Cholesterol 120 mg, Sodium 550 mg, Carbohydrate 17 g, Fiber 0.8349 g, Sugar 13 g, Protein 23 g
GRILLED CHICKEN ADOBO
Found this recipe in the Favorite All Time Recipes Diabetic Main Dishes cookbook. Posting for safe keeping.
Provided by Kerena
Categories Chicken Breast
Time 29m
Yield 6 breasts, 6 serving(s)
Number Of Ingredients 9
Steps:
- Combine onion, lime juice and garlic in food processor. Process until onion is finely minced. Transfer to Ziplock bag. Add cumin, oregano, thyme and red pepper; knead bag until blended. Place chicken in bag; press air out and seal. Turn to coat chicken with marinade. Refrigerate 30 minutes or up to 4 hours.
- Spray grid with Pam. Prepare grill for direct cooking. Remove chicken from marinade; discard marinade. Place chicken on grid 3-4" from medium hot coals. Grill 5-7 minutes per side our until no longer pink in the center. Garnish with cilantro.
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