Grilled Chicken "Adobo" With Spicy Pickled Garlic

45 mins Prep Time

30 mins Cook Time

Written By

Vicky Tran

Chicken adobo is a simple everyday dish originating from the Philippines that is as common in many filipinx homes as it is beloved. Chicken pieces typically braised in salty soy with tart vinegar and flavoured with garlic, peppercorns and bay leaves result in a surprisingly complicated but familiar flavour profile. This recipe is an adaptation of all of those steadfast adobo ingredients but respectfully reimagined to be applied in a BBQ or grill setting. The chicken is marinated simply in soy sauce, coconut milk, garlic and brown sugar for that sticky post grill char that is synonymous with fiilipinx BBQ but then further reinforced with an equally sweet and sticky glaze. The layering doesn’t stop there though, the final piece to this culinary puzzle is spicy and tart pickled garlic slices which bring the last bit of heat and delicate sharpness.

Ingredients

Grilled Chicken "Adobo"

2 pounds boneless skinless chicken thighs
2/3 cup coconut milk
1/3 cup soy sauce
2 tablespoons dark brown sugar
8 garlic cloves, minced

Pickled Garlic

10 garlic cloves, thinly sliced on a mandolin
1 red finger chili, sliced
1/2 cup datu puti cane vinegar (or white vinegar)
1/4 cup water
1 teaspoon sugar
1/2 teaspoon kosher salt

Finishing Glaze

1/3 cup datu puti cane vinegar (or white vinegar)
2 tablespoons dark brown sugar

Directions

Grilled Chicken "Adobo" With Spicy Pickled Garlic

5 Steps

Step 1

In a bowl, combine the chicken thighs, coconut milk, soy sauce, dark brown sugar and minced garlic. Mix to coat well, cover and allow to marinate for a minimum of 4 hours or up to 24.
Step 2

Prepare the pickled garlic: place the sliced garlic cloves and finger chilies in a jar. In a small pot bring the cane vinegar, water, sugar and salt to a boil. Stir until the salt and sugar dissolve, pour this hot pickling liquid over the sliced garlic and chilies in the jar. Allow to cool completely before storing in the refrigerator. Note: these pickled garlic and chilies can be consumed as soon as they are cool but are ideal if they are allowed to pickle in the fridge for 24 hours, they can be stored refrigerated up to two months.
Step 3

Prepare the finishing glaze: bring the cane vinegar and dark brown sugar to a boil in a small pot. Allow to reduce on high heat at a rolling boil for 2-3 minutes until reduced by half and thick and glaze-like. Remove from the heat and set aside.
Step 4

Remove the chicken thighs from the marinade and lightly pat excess marinade with a paper towel. Brush each chicken thigh lightly with canola oil and cook on a preheated and well oiled BBQ grill until cooked, approximately 3-5 minutes per side depending on size and strength of heat.
Step 5

Once cooked, transfer to a serving platter, brush with the finishing glaze and top with slices of the pickled garlic and chilies.