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Filipino Chicken Adobo
CPARKTX
Posts: 2,095
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
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
LBGE & SBGE. Central Texas.
Comments
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Looks excellent! I miss this stuff.
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My wife is Filipino, we do adobo 1-2 twice a month, always put the sauce on the rice.
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Very nice. Think I may like your glazed version more.#1 LBGE December 2012 • #2 SBGE February 2013 • #3 Mini May 2013A happy BGE family in Houston, TX.
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very nice cook . . . just printed recipe . . I will try it. Thanks.Columbus, OH
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