Lunch / Dinner
Adobo Chicken Thighs
While white meat is often favored, it’s the dark cuts that actually have more flavor. That’s why the thigh meat is the choice for the Filipino favorite, adobo. A tangy mix of vinegar, soy sauce, and aromatics, it does double duty as the marinade and sauce.
First, precook the thighs in the adobo, then marinate them overnight in the flavor-packed liquid. This releases a lot of fat, so you’ll need to skim off and discard it before grilling the thighs to heat through and crisp the skin.
Test Kitchen Tips
To quickly cool down the thighs, place the pot in the sink and surround it with ice. Once cooled, cover pot and transfer to the refrigerator for up to 2 days.
On the Side
Scallion Rice: Cook 1 cup of dry long-grain white rice according to package directions. Stir in ½ cup sliced scallions and season with rice vinegar and kosher salt.
Boil soy sauce, vinegar, water, garlic, ginger, bay leaves, and pepper flakes in a large pot over high heat for the marinade.
Preheat grill to medium-low. Brush grill grate with oil.
Remove thighs from marinade and pat dry with paper towels. Skim off and discard fat from surface of marinade. Boil marinade until reduced to 1 cup; strain.
Per serving with side
% Daily Value*
Total Fat 16g 24%
Saturated Fat 4g 20%
Cholesterol 377mg 125%
Sodium 1130mg 47%
Carbs 39g 13%
Fiber 1g 4%
*Percent Daily Values are based on a 2,000 calorie diet.