Filipino Adobo Chicken Recipe

I’m sharing my Adobo Chicken braised in soy, garlic, vinegar and peppercorns with an unexpected finishing touch that reframes the classic into something that belongs on any Crusty Chicken list and will make you want the recipe.

I’ve been making Adobo Chicken since college, and every time the kitchen smells like something worth arguing over. This recipe leans on soy sauce and loud garlic, that salty tang and roasted hit that grabs your attention.

I braise it slow so the skin darkens and the meat just gives, and i swear the sauce tells you all the stories of dinner past. Folks ask if this fits in Dinner Meats Ideas or even Summer Meal Ideas Chicken and i always laugh because it does both, somehow.

Give it a try when you want bold, slightly messy comfort that keeps you coming back.

Ingredients

• Chicken: Rich protein, bone-in gives extra flavor and collagen, it soaks sauce.
• Soy sauce: Salty umami, adds amino acids and sodium, deep brown savory backbone.
• Vinegar: Sharp sour note, helps tenderize meat, low calories, brightens dish.
• Garlic: Pungent, gives savory punch, small amount adds antioxidants, big flavor.
• Bay leaves: Aromatic, subtle herbal layer, doesn’t add nutrition but boosts complexity.
• Peppercorns: Whole peppercorns give warm spice, little heat, pairs well with garlic.
• Brown or palm sugar: Adds gentle sweetness and caramel notes, balances the sour soy flavors.
• Cooked white rice: Simple carb base, soaks up sauce, gives filling comfort to every bite.

Ingredient Quantities

• 3 lb bone in chicken pieces (thighs and drumsticks), about 6 to 8 pieces
• 1/2 cup soy sauce (regular or low sodium)
• 1/2 cup cane vinegar or white vinegar
• 1/2 cup water or low sodium chicken stock
• 8 large garlic cloves, smashed or roughly chopped
• 2 to 3 bay leaves
• 1 teaspoon whole black peppercorns
• 1 to 2 tablespoons brown sugar or palm sugar, optional
• 2 tablespoons cooking oil, optional
• Salt to taste, optional
• 2 green onions, sliced, optional
• Cooked white rice, for serving, optional

How to Make this

1. Put the 3 lb chicken pieces in a bowl and pour 1/2 cup soy sauce and 1/2 cup vinegar over them with the 8 smashed garlic cloves, 2 to 3 bay leaves and 1 teaspoon whole black peppercorns; mix, cover and marinate in the fridge for at least 30 minutes, preferably a few hours or overnight for best flavor.

2. When ready, take chicken out of fridge 15 minutes before cooking so it comes closer to room temp; if you like crisper skin, pat the pieces dry with paper towels first.

3. Heat 2 tablespoons cooking oil in a large skillet or Dutch oven over medium high heat; brown the chicken skin side down for 3 to 4 minutes until golden, then flip and brown the other side a bit; this step is optional but gives nice texture and deeper flavor.

4. Pour the remaining marinade into the pot with 1/2 cup water or low sodium chicken stock, add 1 to 2 tablespoons brown sugar if you want a touch of sweetness, and bring everything to a gentle boil to loosen browned bits from the bottom.

5. Lower heat to a simmer, cover and cook for about 25 to 30 minutes for bone in thighs and drumsticks, or until the chicken is cooked through and tender; if you didnt brown the chicken, simmer for the same time, it’s fine.

6. Uncover and simmer another 10 minutes or until the sauce reduces to a glossy, slightly thickened glaze that coats the chicken; stir occasionally and taste, add salt only if needed because soy sauce is already salty.

7. If you want extra crispness, transfer the chicken to a baking sheet and broil for 2 to 3 minutes after the sauce has reduced, watch it closely so it doesnt burn.

8. Slice 2 green onions and scatter over the chicken just before serving for freshness and color.

9. Serve hot over cooked white rice to soak up the sauce, and store leftovers in the fridge; the adobo actually tastes better the next day after the flavors meld.

Equipment Needed

1. Large mixing bowl for marinating the chicken
2. Measuring cups and measuring spoons
3. Sharp chef knife and cutting board for the garlic and green onions
4. Paper towels for patting the chicken dry
5. Large heavy skillet or Dutch oven with a snug-fitting lid
6. Tongs or a sturdy spatula to turn the pieces
7. Wooden spoon or heatproof spatula to scrape and stir the sauce
8. Baking sheet and oven mitts for the quick broil step

FAQ

Filipino Adobo Chicken Recipe Substitutions and Variations

• Soy sauce: swap with tamari for gluten free, or coconut aminos for lower sodium and a slightly sweeter flavor.
• Cane or white vinegar: use apple cider vinegar or rice vinegar instead, or 1 tablespoon fresh lemon juice if you dont have any.
• Brown sugar or palm sugar: replace with honey, molasses, or coconut sugar, just cut back a bit cause they tend to be sweeter.
• 3 lb bone in chicken pieces: use boneless skin-on thighs for faster cooking, or try pork shoulder/belly if you want pork adobo.

Pro Tips

1) Pat the chicken very dry before you try to brown it, and dont crowd the pan or youll steam instead of crisp. Browning gives flavor, so work in small batches and keep the pan hot.

2) Taste the sauce as it reduces and adjust for balance, not salt. Soy is already salty so add sugar or a little extra vinegar if it tastes flat, not more salt.

3) Never pour raw marinade over the cooked chicken without boiling it first, boil it hard for a few minutes to kill any bacteria then reduce to a glaze. That way you get the flavor without the risk.

4) This actually tastes better the next day, so make ahead if you can. Reheat gently on low or pop under the broiler for a minute to crisp the skin, and let the chicken rest a bit after cooking so the juices settle.