Grilled Chicken Adobo

I learned this from my father who used to have Filipino colleagues at work.

This Filipino dish is slightly similar to Indonesian dish called Ayam Kecap; the difference is that Chicken Adobo is using soy sauce and vinegar, while Ayam Kecap is using sweetened and thickened soy sauce (kecap manis). Ayam Kecap can be served with rice, salad, or eaten as it is while Chicken Adobo definitely needs warm rice as (to my opinion) it is really soury due to the soy sauce (slightly salty) and white vinegar. However, Chicken Adobo is rich in mixed flavor of black pepper, bay leaf, soy sauce and vinegary as well.

8 drumsticks (750 grams)
1 bay leaf
1/4 cup light soy sauce
1/2 cup white vinegar
1 heaping tbsp minced garlic (store bought)
1 scant tbsp ground black pepper
salt to taste

Place all ingredients in a pan, bring to a boil and simmer for 30-45 minutes.
Place chicken on lower rack of the oven, broil for 10 minutes (or until the crispiness you desire).
Place grilled chicken on serving plate and pour thickened sauce on top.
Serve immediately with warm rice

Print Recipe