GRILLED CHICKEN ADOBO
This is a very tasty and easy-to-make Filipino chicken dish made with soy sauce, garlic, and vinegar. I can just as easily double or triple the chicken in this recipe to serve guests at a party. Serve over rice with just a little of the sauce (not too much).
Provided by HEART-OF-MIDLOTHIAN
Categories World Cuisine Recipes Asian Filipino
Time 50m
Yield 8
Number Of Ingredients 8
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.
Nutrition Facts : Calories 255.3 calories, Carbohydrate 10.8 g, Cholesterol 141.3 mg, Fat 6.7 g, Fiber 0.5 g, Protein 36.6 g, SaturatedFat 1.7 g, Sodium 2854.2 mg, Sugar 7.3 g
CHIPOTLE MARINADE FOR GRILLED CHICKEN
This makes a thick, delicious paste that coats the chicken with tons of flavor. I like to make more than one batch at a time, apportioned into quart-sized ziplocs containing enough marinade for two chicken breasts. I freeze my chicken in the same bag with the marinade; the night before I intend to grill, I put the whole bag in the fridge and let it defrost / marinade overnight and all through the next day. I like to serve some fresh, homemade pico de gallo on top. Note: When I open a new can of chipotles, I always freeze them individually with the adobo sauce split evenly among each "batch." Therefore, I'm not positive about the amount of adobo sauce I add, but the 1 tablespoon listed below is a decent approximation!
Provided by Robyns Cookin
Categories Spicy
Time 15m
Yield 4 , 4 serving(s)
Number Of Ingredients 11
Steps:
- Add all ingredients into the work bowl of a food processor.
- Process until pureed.
- Transfer mixture to a bowl or ziploc bag, add chicken, and let sit in marinade overnight.
- Grill chicken for 6-8 minutes per side.
GRILLED CHICKEN
Pollo a la Parilla This classic grilled chicken dish unites two Caribbean traditions: grilling and good seasoning. The secret is to season both sides of the meat generously with a simple Caribbean-style spice mixture. Here, Sazón GOYA® with Coriander and Annatto, which adds brilliant color and delicious flavor, is accented with garlic, cilantro and a pinch of oregano and cumin. Mix with a bit of olive oil, and then rub this spice mix on the chicken the night before for you grill for maximum flavor!
Time 1h15m
Yield 4
Number Of Ingredients 9
Steps:
- Step 1 In small bowl, combine Sazón, garlic, cilantro, olive oil, Adobo, oregano, cumin and hot pepper flakes until well combined. Step 2 Pat chicken dry with paper towels. Rub spice mixture all over chicken; transfer to non-reactive container or large zip-top bag. Cover and refrigerate for at least 4 hours, or up to 48 hours. Bring chicken to room temperature 30 minutes before grilling. Step 3 Heat grill to medium-high heat. Place chicken skin-side down over direct heat. Cook until skin is dark golden brown and crisp, 15-17 minutes. Carefully flip chicken; transfer to area of grill over indirect heat. Grill until chicken is cooked through (instant-read thermometer registers 165°F when inserted into thigh without touching bone), about 45 minutes more. Transfer chicken to platter. Let rest 15-30 minutes. Carve and serve.
MEXICAN GRILLED CHICKEN
We love this chicken. The marinade whips up in a minute in the food processor or blender. Preparation time does not include time to marinate.
Provided by Pesto lover
Categories Chicken Breast
Time 23m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Put all marinade ingredients in the blender or food processor and liquify.
- Put marinade in a gallon-size zip lock bag and add chicken pieces. Turn a few times to distribute marinade.
- Refrigerate for at least 2 hours I leave it for about 10 hours.
- Remove chicken from marinade and place on hot grill. Discard marinade.
- Grill, turning occasionally, until chicken is cooked through.
BBQ GRILLED CHICKEN THIGHS
These are truly the best grilled chicken thighs on the internet. They are made with double the flavor thanks to a dry rub and bbq sauce and have perfectly crispy skin with super juicy meat.
Provided by Linley Richter
Categories Chicken
Time 1h
Yield 4
Number Of Ingredients 8
Steps:
- Begin by taking out the chicken thighs and pat each one with a paper towel to remove excess moisture.
- Next, add the garlic powder, chipotle powder, chili powder, paprika, black pepper, and salt into a small bowl and mix all the spices together.
- Pour the spices over the chicken thighs and massage the thighs with the spices and be sure that each chicken thigh is covered with spices.
- Let the chicken thighs sit for at least 30 minutes in the spices (longer is always better). This will help get the juices get flowing and flavor the meat.
- While the chicken is sitting, preheat the grill to 400ºF and make sure there is indirect and direct grilling space on the grill.
- When the chicken is ready, place the chicken on the grill skin side down over direct heat for 4-5 minutes to crisp up the chicken skin.
- Flip the chicken and cook the chicken for another 4-5 minutes.
- Lastly, flip the chicken one more time (skin up) and move it to indirect heat.
- Add a tablespoon or so of BBQ sauce to each chicken thigh and spread out the sauce evenly over the thighs.
- Close the grill and let the BBQ sauce caramelize for 2-3 more minutes and then remove the thighs from the grill.
- Let the chicken rest for 5 minutes and then enjoy with more BBQ sauce.
Nutrition Facts : ServingSize 1/4, Calories 264 calories, Sugar 2, Fat 18, Carbohydrate 4, Protein 25
GRILLED ADOBO CHICKEN BURRITOS
A good marinade can make a world of difference! These Grilled Adobo Chicken Burritos are a flavorful way to enjoy the summer grilling season!
Provided by David
Categories Main Course
Time 6h45m
Number Of Ingredients 16
Steps:
- Using a glass baking dish, combine all of the ingredients except for the chicken (soy sauce, water, vinegar, garlic, pepper, brown sugar and bay leaves); stir until well combined. Add chicken breasts, turning several times to coat.
- Cover and refrigerate for 4-6 hours.
- Preheat grill to medium-high heat. Once hot, add chicken and grill 3-5 minutes per side, or until chicken is fully cooked. (Note: Discard excess marinade.)
- Remove chicken from grill and let cool. Once cooled, use 2 forks to shred chicken breasts.
- Using a medium saucepan, add water and place over medium-high heat. Once boiling, add rice, stir and return to a boil.
- Once boiling, reduce heat to low, cover and cook for 15 minutes, or until rice is fully cooked.
- Remove rice from heat and let sit for 5 minutes; fluff rice gently with a fork. In a medium bowl, combine rice, cilantro, lime juice and shredded chicken.
- Heat tortillas according to package instructions. Divide rice mixture evenly onto the center of each tortilla. (Tip: Leave 1½" border on all sides of tortilla.) Top rice with black beans and tomatoes.
- Fold the bottom edge of each tortilla over the filling, tuck in the sides and then roll tightly.
Nutrition Facts : Calories 718 kcal, Carbohydrate 87 g, Protein 64 g, Fat 10 g, SaturatedFat 2 g, Cholesterol 145 mg, Sodium 3284 mg, Fiber 6 g, Sugar 11 g, ServingSize 1 serving
GRILLED CHICKEN ADOBO
Once you make the authentic Achiote Sauce Base, you're home free! This is just wonderful Mexican-inspired grilled chicken that has sophisticated but familiar flavors that are easy to enjoy.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 10h40m
Yield 10
Number Of Ingredients 8
Steps:
- Place chicken in shallow glass or plastic dish or resealable plastic food-storage bag. Mix remaining ingredients; pour over chicken. Cover dish or seal bag and refrigerate 2 hours.
- Heat coals or gas grill for direct heat. Remove chicken from marinade; reserve marinade. Cover and grill chicken 4 to 6 inches from medium heat 15 to 20 minutes, turning and brushing with marinade 2 or 3 times, until juice of chicken is no longer pink when centers of thickest pieces are cut.
- Heat remaining marinade to boiling. Boil uncovered 8 to 10 minutes, stirring occasionally, until thickened. Serve with chicken.
Nutrition Facts : Calories 190, Carbohydrate 4 g, Cholesterol 75 mg, Fat 1/2, Fiber 0 g, Protein 27 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 190 mg
MEXICAN ADOBO RUBBED GRILLED PORK TENDERLOIN
A lean pork tenderloin, rubbed with Mexican adobo and grilled or broiled to give you a great tasting, smoky, tender piece of meat.
Provided by Gina
Categories Dinner
Time 45m
Number Of Ingredients 4
Steps:
- Rub the olive oil over the tenderloin and pat on the adobo. Set aside about 30 minutes.
- Meanwhile, preheat the grill to high, or preheat the broiler. Generously season the pork with salt.
- Grill or broil on high until an instant read thermometer inserted in the center reads 145°F, about 20 to 22 minutes, turning a few times.
- Let the pork rest about 5 minutes before slicing into 8 slices.
Nutrition Facts : ServingSize 2 slices, Calories 182 kcal, Carbohydrate 3 g, Protein 27.5 g, Fat 6.5 g, Cholesterol 81 mg, Sodium 66 mg, Fiber 1.5 g
FILIPINO CHICKEN ADOBO WINGS
Building on the sharp and tart garlic and vinegar combo that's a Filipino standard, these wings are also sweet and spicy, making them go beyond their adobo influence.
Provided by Joshua Bousel
Categories Appetizers
Time 9h
Yield 4-6 servings
Number Of Ingredients 15
Steps:
- For the chicken: Mix together baking powder, garlic powder, salt, and black pepper in a small bowl. Pat chicken wings dry with paper towels. Place wings in a large bowl and sprinkle with baking powder mixture, tossing to coat evenly. Arrange wings in a single layer on wire rack placed over a baking sheet. Refrigerate uncovered for at least 8 hours.
- To make the sauce: Melt butter in a small saucepan over medium heat with bay leaf. When foaming subsides, add in garlic and red pepper flakes. Cook, stirring often, until garlic starts to brown, about 2 minutes. Stir in vinegar, soy sauce, and dark brown sugar. Bring to a boil and let simmer until sauce has thickened into a thin glaze, 10 to 15 minutes. Set sauce aside.
- Light one chimney full of charcoal. When all the charcoal is lit and covered with gray ash, pour out and arrange the coals on one side of the charcoal grate. Set cooking grate in place, cover grill and allow to preheat for 5 minutes. Clean and oil the grilling grate. Place the wings skin side up over the cool side of the grill, cover, and cook until skins are crisp and are starting to brown, 30 to 40 minutes.
- Transfer wings to a large bowl. Add in sauce and toss to thoroughly coat. Transfer to a serving tray and serve immediately.
GRILLED ADOBO-RUBBED CHICKEN
Provided by Marcela Valladolid
Categories main-dish
Time 1h10m
Yield 6 to 8 servings
Number Of Ingredients 10
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.
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GRILLED CHICKEN ADOBO RECIPE - SCOTT HOCKER | FOOD & WINE
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Servings 4Total Time 45 minsCategory Chicken
- Light a grill or preheat a grill pan. In a small saucepan, add the soy sauce, vinegar and bay leaf and bring to a boil. Reduce heat and simmer until the sauce has reduced by half, about 10 minutes. Add the garlic and freshly ground pepper.
- Season the chicken thighs liberally with salt. Brush the thighs with the adobo glaze. Grill the thighs over moderately high heat, turning occasionally, until the chicken is lightly charred and cooked through, 20 to 25 minutes. Transfer the chicken to a work surface and let rest for 5 minutes. Serve with any remaining adobo glaze on the side.
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4.8/5 (21)Category Main Dish, MeatCuisine Tex-MexCalories 408 per serving
- Prepare grill for direct-heat cooking with medium-hot charcoal placing the charcoal on one side of the grill.
- Stir together all ingredients except pork chops in a bowl to form spice paste, then rub paste all over pork chops.
- Cover pork chops with plastic wrap and allow them to marinate, covered and chilled for two hours. 20 minutes before grilling take chops out of the refrigerator.
- Light the grill and once it is ready oil the grill rack. Grill the chops over coals, turning over occasionally and moving them around if flare-ups occur, until browned, 2 to 3 minutes total.
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- Grill or broil on high for about 20 to 22 minutes, until an instant read thermometer inserted in the center reads 145 degrees F.
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- Turn on the fan over the stove. Line a large cast iron skillet or heavy griddle with aluminum foil and set over high heat.
- Put the chicken in a large, heavy duty zip top plastic bag. In a small bowl, combine the annatto seeds, allspice, turmeric, chile powder, salt, oregano, agave nectar, garlic, vinegar, and orange juice and mix well. Add the spice mixture to the chicken and seal the bag closed. Massage the contents of the bag to coat both sides of the chicken evenly with marinade. Alternatively, put the chicken in a glass or ceramic bowl, add the spice mixture, turn the chicken to coat evenly, and cover with plastic wrap. Marinate in the refrigerator for 2 hours or up to overnight, turning the chicken a few times to marinate evenly.
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