Filipino Chicken Adobo

CPARKTX

Adapted this indoor recipe from Bon Appetit to the Egg. Marinated four hours then cooked indirect at 400 dome, finishing last few minutes raised direct. 

Reduced the marinade to think sauce for glaze, but since it had a high sugar content I didn't baste it, and instead immediately after taking off the grill put a heavy coat on the chicken (worked great). 

Served with rice and scallions. 



Recipe: http://www.bonappetit.com/recipes/chicken/article/chicken-adobo-greatest-recipe-of-all-time

Eggcelsior

Looks excellent! I miss this stuff. 

BYS1981

My wife is Filipino, we do adobo 1-2 twice a month, always put the sauce on the rice. 

caliking

Very nice.  Think I may like your glazed version more. 

NDG

very nice cook . . . just printed recipe . . I will try it.  Thanks.