Bbq Adobo Chicken Legs Food

FAMOUS ADOBO BBQ CHICKEN

Steps:

• Step 1 In shallow dish, pour dressing over chicken; turn to evenly coat both sides of each piece. Cover and transfer chicken to refrigerator to marinate for 1 hour. Step 2 Heat grill to medium heat. Remove chicken from marinade; discard marinade. Season chicken all over with Adobo. Grill chicken until cooked through (internal temperature of 165°F), about 40 minutes, flipping occasionally and brushing with barbecue sauce for the last 15 minutes. Serve.

GRILLED ADOBO CHICKEN

Steps:

• Step 1 Heat grill to medium-high heat. Using paper towels, pat chicken dry. In large bowl, mix together chicken and olive oil, tossing to coat completely. Sprinkle chicken all over with adobo. Step 2 Place chicken on grill skin-side down. Cook until skin turns dark golden brown, about 10 minutes, checking after 5 min. Flip chicken; cook until chicken is cooked through (internal temperature will register 165°F on instant-read thermometer), about 10 minutes more.

BBQ-ADOBO CHICKEN LEGS

Steps:

• Heat oven to 400ºF.
• Combine dry seasonings; sprinkle evenly onto both sides of chicken.
• Place on foil-covered rimmed baking sheet sprayed with cooking spray.
• Bake 30 min. Meanwhile, mix barbecue sauce and ketchup until blended.
• Brush half the barbecue sauce mixture onto chicken; bake 10 to 15 min. or until done (165ºF), turning and brushing with remaining barbecue sauce mixture after 8 min.

GRILLED ADOBO-RUBBED CHICKEN

Steps:

• Heat the oil in medium heavy saucepan over medium heat. Add the onions and cook until translucent, about 5 minutes. Add the garlic and cook for 3 minutes longer. Add the chiles and cook until darkened on both sides, about 1 minute. Add the broth, bring to a boil and boil until the chiles are soft, about 5 minutes. Transfer the mixture to a blender, add the vinegar and 1 tablespoon water, let cool slightly and puree. Season with salt and pepper.
• Preheat a grill or large grill pan over medium-high heat.
• Meanwhile, rub about half of the adobo mixture all over the chicken. Sear the chicken breast-side down until grill marks appear, about 6 minutes. Brush some adobo sauce on the other side of the chicken. Turn the grill down to medium and set one side of the grill to indirect heat (see Cook's Note for instructions for the grill pan). Turn the chicken breast-side up, place over the indirect heat side of the grill and cover. Cook the chicken, basting with the extra adobo sauce every 20 minutes, until a meat thermometer registers an inner temperature of 165 degrees F, 30 to 40 minutes.
• Serve with corn tortillas, lime wedges, avocado and cilantro.

GRILLED CHICKEN ADOBO

Steps:

• Preheat an outdoor grill for high heat, and lightly oil grate.
• In a large pot, mix soy sauce, water, vinegar, honey, garlic, bay leaves, and pepper. Bring the mixture to a boil, and place the chicken into the pot. Reduce heat, cover, and cook 35 to 40 minutes.
• Remove chicken, drain on paper towels, and set aside. Discard bay leaves. Return the mixture to a boil, and cook until reduced to about 1 1/2 cups.
• Place chicken on the prepared grill, about 5 minutes on each side, until browned and crisp. Serve with the remaining soy sauce mixture.

GRILLED BBQ CHICKEN LEGS

Steps:

• Mix all brine/marinade ingredients in a large bowl and then separate into zip lock bags and add chicken.
• Chill and marinade for at least 4 hours or more (I usually brine mine for 12 hours).
• Grill chicken on a well oiled grill until browned on all sides, turning only once, about 15 to 20 mins each side. (A good indicator that legs are being cooked well in the inside is by observing blood seeping out from the top of the legs).
• Since all grills run at different temperatures, (if possible) make sure that grill is covered first and allowed to raise to 400 degrees before uncovering the grill, oiling the racks, and placing the legs onto the grill. This will help your grilling off to a great start.
• Depending on your environment, grill your chicken without the cover as the sudden increase in heat can turn your legs to charcoal.
• Towards the end of your grilling(5-10 mins) liberally spread a bbq of your choice (I like "Sweet Baby Ray's") on to one side of the chicken. Then (if possible) place chicken legs on a top rack for indirect heat with the bbq side of the leg down and the none bbq'd side up.
• Spread the other side with bbq now and let the bbq really caramelize onto the legs for 5-10mins on indirect heat.(if you dont have a top rack, just reduce this time to 3 to 5mins).
• Now take the legs off the grill and Wah-Lah! You've just made some amazing BBQ'd legs. Bon Appetite!
• *All grills have hot spots so be mindful of these spots and switch your chicken around the grill as not to completely char them.