Filipino-Style Grilled Chicken Adobo with Honey Soy Glaze
This Filipino-inspired chicken adobo combines the classic tangy-salty flavors of soy sauce and vinegar with a touch of honey sweetness. Boneless chicken thighs are first braised in the aromatic adobo sauce until tender, then finished on the grill for a crispy, caramelized exterior. The cooking liquid reduces to a glossy glaze that's served alongside the chicken. Perfect for weeknight dinners or backyard barbecues, this version offers the best of both worlds - the deep flavors of traditional adobo with the smoky char of grilled meat. The honey adds subtle sweetness that balances the acidity while helping create beautiful grill marks.
Ingredients
- 1 ½ cups soy sauce
- 1 ½ cups water
- ¾ cup vinegar
- 3 tablespoons honey
- 1 ½ tablespoons garlic, minced
- 3 bay leaves
- ½ teaspoon black pepper
- 3 pounds chicken thighs, skinless, boneless
Instructions
- 1
Preheat outdoor grill for high heat and lightly oil the grate
- 2
Mix soy sauce, water, vinegar, honey, garlic, bay leaves, and pepper in a large pot
- 3
Bring mixture to a boil and add chicken
- 4
Reduce heat, cover, and cook for 35 to 40 minutes
- 5
Remove chicken and drain on paper towels
- 6
Discard bay leaves from cooking liquid
- 7
Return mixture to boil and cook until reduced to about 1 1/2 cups
- 8
Place chicken on prepared grill for about 5 minutes on each side until browned and crisp
- 9
Serve with the reduced soy sauce mixture
Tips
Pat chicken dry before grilling to achieve better browning and prevent sticking
Save some unreduced sauce separately if you prefer a thinner consistency for serving
Let chicken rest for 5 minutes after grilling to retain juices
Good to Know
Refrigerate leftovers up to 3 days in airtight container
Can braise chicken up to 1 day ahead, then grill when ready to serve
Serve hot with steamed rice and reduced adobo sauce on the side
Common Mistakes
Don't skip draining chicken before grilling to avoid flare-ups
Don't over-reduce sauce to avoid burning and bitter flavors
Substitutions
Gluten-Free Swaps
General Alternatives
FAQ
Can I use chicken breasts instead of thighs?
Yes, but reduce the braising time to 25-30 minutes since breasts cook faster and can become dry if overcooked.
What if I don't have an outdoor grill?
Use a grill pan or cast iron skillet over medium-high heat, cooking 4-5 minutes per side until crispy and heated through.
How long will the leftover sauce keep?
Store the reduced sauce in the refrigerator for up to 1 week or freeze for up to 3 months in small portions.