Filipino-Style Adobo Chicken
Adobo chicken is marinated mainly in vinegar and soy sauce, so it has a delicious salty-sour flavor. I added some ginger and Thai chilis to my marinade to spice things up a bit!
Prep Time1 d
Cook Time30 mins
- 8 chicken legs you can use whatever part of the chicken you would like, I enjoy using the legs
- 2 c apple cider vinegar
- 2 c soy sauce
- 1 c canola or safflower oil
- 6 cloves garlic rough chopped
- 2- inch piece fresh ginger peeled and rough chopped
- 3 bay leaves
- 10 Thai chilis
- 1 T black pepper
- 1 T cornstarch
Combine all ingredients, except corn starch, in a bowl to marinate.
Marinate for 1 day, flipping chicken periodically.
To cook, preheat the oven to 375F.
Remove chicken from the marinade and brush off any large pieces of garlic or ginger.
Heat 2 T oil in large sauté pan on high heat. Sear the chicken on both sides.
Transfer chicken to the oven and cook until internal temperature reaches 165F.
While chicken is cooking, strain 1 c of the marinade and heat over medium-high heat.
Combine 1 T cornstarch with 1T water and add to the marinade.
Bring to a boil, then reduce heat and cook for 5 minutes.
When chicken is cooked fully, toss with the glaze before serving.