I first became interested in chicken adobo when I saw a recipe for it using a slow cooker. It looked delicious but completely different than the adobo that I was familiar with. I thought adobo was that rich, spicy, reddish-brown Mexican sauce that comes with chipotle peppers. But no. Filipino chicken adobo is savory, tangy, and garlicky, built on a bold combination of soy sauce and vinegar. It’s SO good and so very easy to recreate at home.
“I’m usually a sucker for spice, but this chicken adobo recipe (with accompanying yellow jasmine rice) is a juicy, tangy, taste-bomb!! Made it for my visiting parents tonight and they proclaimed “you’ve finally learned how to cook!” A definite crowd-pleaser :)”
Catherine
Chicken adobo is (unofficially) known as the national dish of the Philippines, and it’s made with simple, budget-friendly pantry staples. Filipino adobo is a tangy, salty mix of vinegar, soy sauce, garlic, and spices that is used to marinate and stew meat. It creates the most flavorful and complex meat I’ve ever had. Since learning more about it, I’ve seen many different ways to prepare it, and everyone seems to have their own method.
The recipe I’m sharing here is my home-cook take on authentic adobo, sticking to the classic base flavors and techniques, but using ingredients that are easy to find at my local grocery store. I follow the boil then broil technique, where the chicken simmers low and slow in the soy-vinegar mixture until it’s incredibly tender, then finishes under the broiler to crisp the skin. Some recipes brown the chicken first, but I like this method because it keeps the meat juicy, is more hands-off, and still gives you a golden finish at the end!
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Gather all of your ingredients.
Marinate the chicken: Place 4 lbs. chicken pieces in a large pot. They really should be in one layer to maximize exposure to the marinade. Use a casserole dish if needed!
In a small bowl, whisk together ½ cup soy sauce, ½ cup apple cider vinegar, 2 Tbsp oil, 2 Tbsp honey, 2 bay leaves, 1 Tbsp minced garlic (about two large cloves), and 1 Tbsp black peppercorns.
Then pour the marinade over the chicken, place the lid on the pot, and pop it in the fridge. Let it marinate while you’re at work, overnight, or just for a few hours. 30 minutes is okay too, if that’s all you have time for!
Boil the chicken: When you’re ready to cook, add a little bit of water so that the liquid comes a little closer to covering the chicken. You don’t want to add too much or else it will take too long for the sauce to reduce later. Cover the pot with a lid, place the pot over a high flame, and bring it up to a boil. Once it reaches a boil, reduce the heat to medium/low and let it simmer for 30 minutes.
The chicken should be cooked through by this point (internal temp of 165°F), but it’s not too pretty, so we’re going to broil it. Turn the broiler on to high.
Place the chicken onto a broiler pan (or on wire cooling racks set over a baking sheet).
Broil the chicken: Place the chicken under the broiler for about 5-10 minutes or until it gets a nice brown color to it. The time it takes will depend on how hot your broiler is and how close you have your rack to the heat (it should be fairly close). So, you’ll just have to keep an eye on it. You should hear crackling and popping as the skin begins to crisp.
Reduce the sauce: Meanwhile, after you pull the chicken out of the simmering liquid, turn it all the way up to high and let it boil furiously while you broil the chicken. You want it to reduce in volume by half and concentrate in flavor as much as possible.
Finish and serve: Once the soy/vinegar liquid has reduced in volume by half, use a brush and baste a few layers onto the chicken. This will add moisture and tons of flavor. You can also just add the broiled chicken to the pan and toss to coat instead.
I like serving my chicken adobo with some yellow jasmine rice, which isn’t at all authentic, but I found the flavors to be really great together! The brine that the chicken simmers in is super delicious, so I do suggest serving it over rice or noodles of some kind to soak up that awesome broth. You can also use the chicken and sauce to make a yummy adobo chicken fried rice!
Store leftover chicken adobo in an airtight container in the refrigerator for up to 3-4 days. The leftovers are DELICIOUS and the vinegar flavor mellows even more in storage. To reheat, warm gently on the stovetop over medium-low heat or in the microwave until heated through. You can also freeze the chicken and sauce together in a freezer-safe container for up to 3 months. Thaw overnight in the refrigerator, then reheat on the stovetop or in the microwave. Add some water to loosen up the sauce if needed.
Our Chicken Adobo recipe was originally published 7/24/11. We have updated it to be the best it can be and republished 1/23/26.
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