Blog NSNG Recipes

Mom’s Chicken Adobo

Growing up with a Filipino mom was definitely a win in the 'Recipe' category of 'Things I Learned from Mom'! Granted, the NSNG lifestyle doesn't allow for rice (#thestruggleisreal), I've found you can still enjoy the amazing flavors that come together through the various combinations of marinades and spices used across Filipino cuisine. Adobo is a classic recipe that many people are familiar with, and is a 'go to' win for your next potluck.

Like many cultures based in warm climates, Filipino natives developed various methods of preserving food. They cooked using moist-heat methods like steaming or boiling. To keep their edibles fresh for a longer period, they used plenty of vinegar and salt since the elevated acidity and high sodium content produced a hazardous environment for spoilage-causing bacteria. The Chinese traders who later visited our islands introduced soy sauce to early Filipinos. It soon found its way into our nameless vinegar-braised dish, eventually displacing salt altogether. (

(Read more about Adobo and it's history here!)

The traditional way to cook adobo is to simmer the marinaded meats until it's cooked throughout, and fork-tender. For summer, the idea of simmering anything for an extended period of time seems... well.. HOT. So I used our family's adobo marinade, and altered the cooking to fit a recent summer cook out. It might have been my favorite version of chicken adobo so far! (At least, until the weather cools down.) Here's a sure hit for your next BBQ:

Recipe: Filipino Chicken Adobo (Grilled)
Serves 6-8+

  • Large bowl with lid (or saran wrap) OR 2 freezer zip-lock galleon bags
  • Grill
  • Grill tongs
  • Thermometer
  • 1.5 C each, White Vinegar & Soy Sauce
  • 2-3 Bay Leaves
  • 3-4 Tbl. Minced Garlic
  • 1 Tbl. Ground or Whole Peppercorns
  • 5-6 lbs. Chicken Thighs (Boneless, Skinless)
  1. Mix vinegar, soy sauce, garlic, pepper, and bay leaves together in large bowl or large galleon freezer bag.
  2. Place chicken in the marinade and let sit for at least 3-4 hours.
Pro tip: Mix together and let the chicken marinade over night!
  1. Grill on medium high heat until the meat reaches an internal temperature of 165° F (75° C).
  2. Serve and make new friends.

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