Best 4 Delicioso Adobo Grilled Chicken Recipes

Embark on a culinary journey to savor the delectable flavors of Adobo Grilled Chicken, a dish that embodies the vibrant essence of Filipino cuisine. This tantalizing dish tantalizes taste buds with its succulent chicken, marinated in a symphony of aromatic spices and tangy vinegar. Grilled to perfection, each bite exudes a smoky and savory charm, complemented by a zesty marinade that infuses every morsel with a burst of flavor.

Accompanying this main attraction are a trio of equally enticing recipes that elevate the dining experience. Garlic Rice, with its fluffy texture and subtle garlicky undertones, serves as an ideal bed for the succulent chicken. Alongside, the tangy and refreshing Cucumber Tomato Salad offers a crisp contrast, cleansing the palate with its vibrant flavors. To complete this culinary symphony, the Spicy Vinegar Sauce adds an extra layer of heat and tang, igniting taste buds with its fiery allure.

Let's cook with our recipes!

GRILLED CHICKEN ADOBO

Grilled Chicken Adobo image

This is a very tasty and easy-to-make Filipino chicken dish made with soy sauce, garlic, and vinegar. I can just as easily double or triple the chicken in this recipe to serve guests at a party. Serve over rice with just a little of the sauce (not too much).

Provided by HEART-OF-MIDLOTHIAN

Categories World Cuisine Recipes Asian Filipino

Time 50m

Yield 8

Number Of Ingredients 8

Ingredients

1 ½ cups soy sauce
1 ½ cups water
¾ cup vinegar
3 tablespoons honey
1 ½ tablespoons minced garlic
3 bay leaves
½ teaspoon black pepper
3 pounds skinless, boneless chicken thighs

Steps:

Preheat an outdoor grill for high heat, and lightly oil grate.
In a large pot, mix soy sauce, water, vinegar, honey, garlic, bay leaves, and pepper. Bring the mixture to a boil, and place the chicken into the pot. Reduce heat, cover, and cook 35 to 40 minutes.
Remove chicken, drain on paper towels, and set aside. Discard bay leaves. Return the mixture to a boil, and cook until reduced to about 1 1/2 cups.
Place chicken on the prepared grill, about 5 minutes on each side, until browned and crisp. Serve with the remaining soy sauce mixture.

Nutrition Facts : Calories 255.3 calories, Carbohydrate 10.8 g, Cholesterol 141.3 mg, Fat 6.7 g, Fiber 0.5 g, Protein 36.6 g, SaturatedFat 1.7 g, Sodium 2854.2 mg, Sugar 7.3 g

ADOBO CHICKEN

Adobo Chicken image

Provided by Bobby Flay

Categories main-dish

Time 35m

Yield 2 servings

Number Of Ingredients 23

Ingredients

1 tablespoon ancho chile powder
1 tablespoon New Mexican chile powder
1 tablespoon dried Mexican oregano (or Italian dried oregano is fine)
1/2 teaspoon ground cumin
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 cup orange juice
1/2 lime, juiced (about 1 tablespoon)
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper
2 tablespoons canola oil
2 boneless skinless chicken breasts, about 8 ounces each
1 ripe Haas avocado, diced
1/2 small red onion, thinly sliced
1/3 cup fresh cilantro, coarsely chopped
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper
1/2 lime, juiced (about 1 tablespoon)
1 tablespoon extra-virgin olive oil
Three 6-inch blue or white corn tortillas
1 tablespoon extra-virgin olive oil
1/2 lime juiced (about 1 tablespoon)
Sprig fresh cilantro

Steps:

For the chicken: Preheat 2 cast-iron grill pans over medium heat.
Whisk together the ancho chile powder, New Mexican chile powder, oregano, cumin, garlic powder, onion powder, orange juice, lime juice and season with salt and pepper in a medium bowl. Add the canola oil and whisk. Put the chicken in the marinade, turning the chicken to coat both sides.
Grill the chicken until golden brown and slightly charred on one side, about 4 minutes. Flip and cook the other side until the chicken is cooked through, about 4 more minutes; the juices should run clear and the meat thermometer should read 165 degrees F.
Meanwhile, for the salad: Put the avocado, onions, cilantro, salt, pepper, lime juice and olive oil in a medium bowl. Fold the ingredients with a rubber spatula, gently breaking up the avocado in the process.
To serve: Grill the tortillas on both sides until lightly marked and warmed through, about 10 seconds per side. Then fold in half and place on the side of a serving dish.
Place the chicken in the center of the serving dish and top with a scoop of the salad. Drizzle with olive oil and lime juice and garnish with a sprig of cilantro.

GRILLED CHICKEN ADOBO

Grilled Chicken Adobo image

Found this recipe in the Favorite All Time Recipes Diabetic Main Dishes cookbook. Posting for safe keeping.

Provided by Kerena

Categories Chicken Breast

Time 29m

Yield 6 breasts, 6 serving(s)

Number Of Ingredients 9

Ingredients

1/2 cup onion, chopped
1/3 cup lime juice
6 garlic cloves, coarsely chopped
1 teaspoon cumin
1 teaspoon oregano
1/2 teaspoon thyme
1/4 teaspoon red pepper
6 boneless skinless chicken breasts
3 tablespoons fresh cilantro, chopped (optional)

Steps:

Combine onion, lime juice and garlic in food processor. Process until onion is finely minced. Transfer to Ziplock bag. Add cumin, oregano, thyme and red pepper; knead bag until blended. Place chicken in bag; press air out and seal. Turn to coat chicken with marinade. Refrigerate 30 minutes or up to 4 hours.
Spray grid with Pam. Prepare grill for direct cooking. Remove chicken from marinade; discard marinade. Place chicken on grid 3-4" from medium hot coals. Grill 5-7 minutes per side our until no longer pink in the center. Garnish with cilantro.

GRILLED CHICKEN ADOBO

Grilled Chicken Adobo image

Once you make the authentic Achiote Sauce Base, you're home free! This is just wonderful Mexican-inspired grilled chicken that has sophisticated but familiar flavors that are easy to enjoy.

Provided by By Betty Crocker Kitchens

Categories Entree

Time 10h40m

Yield 10

Number Of Ingredients 8

Ingredients

10 boneless skinless chicken breast halves (3 pounds)
1/4 cup Achiote Sauce Base
1 cup orange juice
2 tablespoons lemon juice
2 tablespoons vegetable oil
1 teaspoon dried basil leaves
1 teaspoon ground cinnamon
1/2 teaspoon salt

Steps:

Place chicken in shallow glass or plastic dish or resealable plastic food-storage bag. Mix remaining ingredients; pour over chicken. Cover dish or seal bag and refrigerate 2 hours.
Heat coals or gas grill for direct heat. Remove chicken from marinade; reserve marinade. Cover and grill chicken 4 to 6 inches from medium heat 15 to 20 minutes, turning and brushing with marinade 2 or 3 times, until juice of chicken is no longer pink when centers of thickest pieces are cut.
Heat remaining marinade to boiling. Boil uncovered 8 to 10 minutes, stirring occasionally, until thickened. Serve with chicken.

Nutrition Facts : Calories 190, Carbohydrate 4 g, Cholesterol 75 mg, Fat 1/2, Fiber 0 g, Protein 27 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 190 mg

Tips:

Use a good quality chicken. This will make a big difference in the flavor of the dish.
Make sure to marinate the chicken for at least 30 minutes. This will help the flavors to penetrate the chicken.
Don't overcrowd the grill. This will prevent the chicken from cooking evenly.
Cook the chicken over medium heat. This will help to prevent the chicken from drying out.
Use a meat thermometer to make sure the chicken is cooked through. The internal temperature should be 165 degrees Fahrenheit.
Let the chicken rest for a few minutes before serving. This will help the juices to redistribute.

Conclusion:

Adobo Grilled Chicken is a delicious and easy-to-make dish that is perfect for a summer cookout. The marinade is simple to make and the chicken can be grilled in just a few minutes. Serve with your favorite sides, such as rice, beans, or vegetables.