Servings: 4 to 6
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.
Love to cook? Sign up today to get daily recipes from Fine Cooking plus special offers
This is fabulous! We marinated for 4 hours in a bowl - please don’t add to our plastic pollution issue by using a plastic bag. The flavor was deep, and multi-layered. I did find that I had to grind the peppercorns in my spice grinder (the food processor blade never hit them) but after that it was easy to follow the recipe as written.
Fabulously deep flavours and quite easy to make, this adobo sauce is a new favourite. It's perfect on chicken but I'll try this again with pork tenderloin. We managed to make the sauce in a blender rather than pulling out the food processor by adding a small amount of the liquid & smashing the peppercorns beforehand - far more than 'lightly crushed' - with a mortar & pestle.
Easy to make and great flavor. Grilled on our Big Green Egg. Took longer to reduce the remaining marinade into a glaze on the stove than stated but still worked out fine. My husband keeps raving about it.
© 2020 The Taunton Press, Inc. All rights reserved.
Fine Cooking may receive a percentage of sales for items purchased through links on this site, including Amazon Associates and other affiliate advertising programs.
Do you really want to delete the list, ?
This won't delete the recipes and articles you've saved, just the list.
This feature has been temporarily disabled during the beta site preview.
Add/Edit a private note for this recipeThis note is only visible to you.
Double CheckAre you sure you want to delete your notes for this recipe?
Get the print magazine, 25 years of back issues online, over 7,000 recipes, and more.