Filipino Adobo Chicken: Easy Savory Chicken Adobo
Filipino Adobo Chicken combines chicken thighs with soy sauce, vinegar, garlic, peppercorns, and bay leaves.
Ingredients
- 6 bone-in skin-on chicken thighs
- 1/2 cup soy sauce
- 1/2 cup white vinegar
- 4 garlic cloves crushed
- 1 tablespoon whole black peppercorns
- 4 bay leaves
Instructions
- Place the chicken thighs, soy sauce, white vinegar, crushed garlic, black peppercorns, and bay leaves in a large bowl.
- Toss gently so the chicken is thoroughly coated in the marinade.
- Cover and refrigerate for 4 hours.
- Preheat the oven to 375°F (190°C).
- Transfer the chicken to a large Dutch oven, arranging it skin-side down. Pour the marinade over the chicken.
- Cover the Dutch oven and bake for 30 minutes.
- Remove the lid and carefully turn each chicken thigh skin-side up.
- Spoon some of the sauce over the chicken to glaze the surface.
- Return the Filipino Adobo Chicken to the oven uncovered and bake for another 30 minutes, or until the chicken is fully cooked and reaches at least 165°F (74°C) internally.
- Continue cooking briefly if necessary until the skin is nicely browned and the sauce has reduced.
- Remove the bay leaves before serving and spoon the flavorful adobo sauce over the chicken.
Notes
Boneless chicken thighs can be substituted, although they will generally cook faster, so begin checking them earlier.