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.
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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.
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