Grilled Chicken Adobo

4 boneless, skinless chicken thighs (about 1 lb)
1/2 cup cane vinegar
1/2 cup soy sauce
1/4 cup water
2 tablespoons whole black peppercorns
10 cloves garlic, smashed
2 bay leaves

Place all ingredients in a resealable bag or marinating container. Marinate in the refrigerator up for 5 hours but at least 2. Prepare grill to manufacturer’s instructions. Meanwhile, pour the chicken and marinade out into a saucepan. Bring to a boil then reduce heat and simmer for about 10 minutes or until the mixture starts to reduce. Remove the chicken from the sauce and grill until cooked through and slightly caramelized, flipping once and periodically basting with the marinade.

My thoughts:

I have been sort of “off” chicken for a while but I always enjoy chicken adobo. Normally I make it the traditional way but it was great grilled, the smoky flavor added some depth and the outside caramelized nicely.

You could make it using chicken breasts but in my experience, thighs are much less likely to dry out on the grill even when they are boneless and skinless. Just take care to cook them all the way through, thighs can be thick and since they are darker, it can be tricky to tell then they are finished cooking.


  1. Beautiful chicken there. I made chicken Adobo a few months ago, but it didn't look half that good. Well, also, I used a seasoning packet from the asian market instead of making it from scratch. I'll have to try this out. Now, just to figure out where to find cane vinegar.

  2. rebecca @ beurrista

    I made adobo chicken, stovetop, many many years ago, with not such great results.

    I'll have to revisit this recipe with the grilled variant. Looks delicious!

  3. What does cane vinegar taste like? I don't think I've ever heard of cane vinegar.

  4. Cane vinegar is made with sugar cane but it isn't sweet. It is sort of fresh and fruity tasting for a vinegar.