Best Grilled Adobo Chicken Recipes

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GRILLED CHICKEN ADOBO



Grilled Chicken Adobo image

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

1 ½ cups soy sauce
1 ½ cups water
¾ cup vinegar
3 tablespoons honey
1 ½ tablespoons minced garlic
3 bay leaves
½ teaspoon black pepper
3 pounds skinless, boneless chicken thighs

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

DELICIOSO ADOBO GRILLED CHICKEN



Delicioso Adobo Grilled Chicken image

Provided by Ingrid Hoffmann

Categories     main-dish

Time 25m

Yield about 1/2 cup adobo, 6 servings

Number Of Ingredients 10

1 tablespoon lemon pepper
1 tablespoon garlic powder
1 tablespoon onion powder or flakes
1 tablespoon dried oregano
1 tablespoon dried parsley flakes
1 tablespoon achiote powder
1/2 tablespoon ground cumin
1 tablespoon salt
6 boneless skinless chicken breasts
Nonstick cooking spray or oil

Steps:

  • Combine all of the ingredients in a small glass jar with an airtight lid and shake to blend. Store in a cool, dry place for up to 2 weeks.
  • Season chicken with the adobo seasoning. Heat a grill pan to medium heat and spray with nonstick cooking spray or drizzle with oil. Place the chicken on the grill pan and cook for 3 to 5 minutes on each side depending on the size of the breasts.
  • When chicken is cooked through, slice 2chicken breasts for the fishy-dillas and reserve the remaining 4 for the chicken salad.
  • Note: This recipe for adobo is a staple seasoning for many of my Latin recipes. You can make a large batch, store it in an airtight container and use it as a flavor enhancer in your favorite dishes.

Nutrition Facts : Calories 144 calorie, Fat 3 grams, SaturatedFat 1 grams, Cholesterol 76 milligrams, Sodium 800 milligrams, Carbohydrate 2 grams, Fiber 1 grams, Protein 25 grams

GRILLED ADOBO-RUBBED CHICKEN



Grilled Adobo-Rubbed Chicken image

Provided by Marcela Valladolid

Categories     main-dish

Time 1h10m

Yield 6 to 8 servings

Number Of Ingredients 10

2 tablespoons vegetable oil
1 small white onion, chopped
2 cloves garlic, roughly chopped
10 guajillo chiles, stemmed, seeded, deveined and cut into 2-inch pieces
1 cup chicken broth
1 tablespoon apple cider vinegar
Kosher salt and freshly ground black pepper
One 3 1/2- to 4-pound whole chicken, backbone removed, flattened slightly
12 corn tortillas
Lime wedges, avocado slices and fresh cilantro, for serving

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



Grilled Chicken Adobo image

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

10 boneless skinless chicken breast halves (3 pounds)
1/4 cup Achiote Sauce Base
1 cup orange juice
2 tablespoons lemon juice
2 tablespoons vegetable oil
1 teaspoon dried basil leaves
1 teaspoon ground cinnamon
1/2 teaspoon salt

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

ADOBO GRILLED CHICKEN SALAD IN A TORTILLA BOWL



Adobo Grilled Chicken Salad in a Tortilla Bowl image

Provided by Ingrid Hoffmann

Categories     main-dish

Time 45m

Yield 4 servings

Number Of Ingredients 24

4 (10-inch) whole-wheat or multi-grain tortillas
2 tablespoons olive oil, plus more for drizzling
1/2 medium yellow onion, chopped
4 garlic cloves, minced
Coarse salt and freshly ground black pepper
3 medium tomatoes, chopped
2 chipotle chiles in adobo, chopped (remove the seeds to make it less spicy), plus 2 tablespoons the adobo sauce
1/2 cup water
1 (15-ounce) can pinto beans, drained and rinsed
5 cups baby spinach leaves or mixed mesclun greens
4 ounces feta cheese, crumbled (1/2 cup)
4 Adobo Grilled Chicken Breasts, sliced, recipe follows
1/4 cup chopped fresh cilantro leaves
Lime wedges, for serving
1 tablespoon lemon pepper
1 tablespoon garlic powder
1 tablespoon onion powder or flakes
1 tablespoon dried oregano
1 tablespoon dried parsley flakes
1 tablespoon achiote powder
1/2 tablespoon ground cumin
1 tablespoon salt
6 boneless skinless chicken breasts
Nonstick cooking spray or oil

Steps:

  • Preheat the oven to 400 degrees F.
  • Place a small dish of water next to your work surface. To make the tortilla bowls, place 4 empty (15-ounce) cans, open side down, on a baking pan. Using a pastry brush, soften the tortillas by brushing both sides with a little water, and then brush with 1 tablespoon of the olive oil. Drape the tortillas over the cans and bake until firm, about 5 to 7 minutes. Using tongs, turn the tortilla bowls right side up, discard the cans, and continue to bake until golden and crisp, another 4 minutes.
  • Heat the remaining tablespoon of oil in a large skillet over medium heat. Add the onion and cook until soft and translucent, about 4 minutes. Stir in the garlic and cook until it's fragrant, about 1 minute. Season with salt and pepper. Add the tomatoes, chipotles with adobo sauce, and 1/2 cup water, cooking until slightly thick, about 5 minutes, stirring occasionally. Mix in the beans and cook until heated through, season with salt and pepper. Remove from the heat.
  • Place the tortilla bowls right side up on plates and fill each with a handful of greens. Divide the bean mixture between the tortilla bowls and top with a sprinkle of feta. Fan the sliced chicken on top and garnish with chopped cilantro. Drizzle with a little olive oil and serve with lime wedges.
  • Delicioso Adobo Grilled Chicken
  • Combine all of the ingredients in a small glass jar with an airtight lid and shake to blend. Store in a cool, dry place for up to 2 weeks.
  • Season chicken with the adobo seasoning. Heat a grill pan to medium heat and spray with nonstick cooking spray or drizzle with oil. Place the chicken on the grill pan and cook for 3 to 5 minutes on each side depending on the size of the breasts.
  • Note: This recipe for adobo is a staple seasoning for many of my Latin recipes. You can make a large batch, store it in an airtight container and use it as a flavor enhancer in your favorite dishes.
  • Yield: about 1/2 cup adobo, 6 servings
  • Prep Time: 5 minutes
  • Cook Time: 20 minutes
  • Ease of preparation: Easy

GRILLED CHICKEN ADOBO



Grilled Chicken Adobo image

Found this recipe in the Favorite All Time Recipes Diabetic Main Dishes cookbook. Posting for safe keeping.

Provided by Kerena

Categories     Chicken Breast

Time 29m

Yield 6 breasts, 6 serving(s)

Number Of Ingredients 9

1/2 cup onion, chopped
1/3 cup lime juice
6 garlic cloves, coarsely chopped
1 teaspoon cumin
1 teaspoon oregano
1/2 teaspoon thyme
1/4 teaspoon red pepper
6 boneless skinless chicken breasts
3 tablespoons fresh cilantro, chopped (optional)

Steps:

  • Combine onion, lime juice and garlic in food processor. Process until onion is finely minced. Transfer to Ziplock bag. Add cumin, oregano, thyme and red pepper; knead bag until blended. Place chicken in bag; press air out and seal. Turn to coat chicken with marinade. Refrigerate 30 minutes or up to 4 hours.
  • Spray grid with Pam. Prepare grill for direct cooking. Remove chicken from marinade; discard marinade. Place chicken on grid 3-4" from medium hot coals. Grill 5-7 minutes per side our until no longer pink in the center. Garnish with cilantro.

GRILLED ADOBO CHICKEN



GRILLED ADOBO CHICKEN image

Categories     Chicken     Grill/Barbecue

Yield 4

Number Of Ingredients 9

1 (3-lb.) chicken
1 lemon, thinly sliced, plus juice and zest of 2 lemons
¼cup olive oil
2 tbsp. dried oregano
2 tbsp. Spanish smoked paprika
1½ tbsp. ground cumin
2 tsp. ground allspice
10 cloves garlic, peeled
Kosher salt and freshly ground black pepper, to taste

Steps:

  • 1. Use kitchen shears to cut out and discard chicken backbone. Using your hands, flatten chicken and tuck wing tips back to keep them from burning. Loosen skin over breast and thighs and slide sliced lemons under skin; transfer to a 9″ x 13″ baking dish. Purée lemon juice and zest, olive oil, oregano, paprika, cumin, allspice, garlic, salt, and pepper in a food processor into a paste; rub paste over chicken. Cover and refrigerate overnight. 2. Heat a charcoal grill or set a gas grill to high; bank coals or turn off burner on one side (see Grilling 101). Heat a plancha or flat cast-iron griddle over coals until very hot. Wrap a heavy brick with aluminum foil; place on grill until hot. Place chicken breast side down on the plancha and weigh down with brick. Grill chicken, flipping once, until slightly charred and cooked through, about 45 minutes or until an instant-read thermometer inserted into thickest part of thigh reads 165°. If the outside starts to burn before the chicken is fully cooked, move plancha to the cooler side of the grill until the chicken is done. Rest chicken 15-20 minutes before serving.

GRILLED CHICKEN ADOBO



Grilled Chicken Adobo image

I love Tex-Mex; I love chicken. This is a coming together of two loves.

Provided by Debbie Quimby

Categories     Chicken

Time 55m

Number Of Ingredients 9

1/2 c onion, chopped
1/3 c lime juice
6 clove garlic, minced
1 tsp dried oregano
1 tsp ground cumin
1/2 tsp dried thyme
1/4 tsp ground red pepper (cayenne)
6 boneless, skinless chicken breasts
3 Tbsp chopped fresh cilanto, optional

Steps:

  • 1. Combine onion, lime juice, and garlic in food processor or blender. Process until onion is finely minced.
  • 2. Transfer to resealable plastic food storage bag. Add oregano, cumin, thyme, and red pepper. Knead bag until well blended.
  • 3. Place chicken in bag; press out air and seal. Turn to coat chicken with marinade. Refrigerate for at least 30 minutes or up to 4 hours.
  • 4. Spray grid with nonstick cooking spray. Prepare grill for direct cooking. Remove chicken from marinade; discard marinade.
  • 5. Place chicken on grid 3 to 4 inches from medium-hot coals. Grill 5-7 minutes on each side or until chicken is no longer pink in the center. Transfer to serving plate and sprinkle with cilantro.
  • 6. Note: I have cooked this chicken on a George Forman grill as well. It tastes better over coals -- all grilled food does -- but it works either way.

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