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.
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.