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).



Original recipe yields 8 servings
The ingredient list now reflects the servings specified


  • 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.

Partner Tip

Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Nutrition Facts

255 calories; 6.7 g total fat; 141 mg cholesterol; 2854 mg sodium. 10.8 g carbohydrates; 36.6 g protein; Full Nutrition

Reviews (161)

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233 Ratings
  • 5 star values: 131
  • 4 star values: 62
  • 3 star values: 25
  • 2 star values: 12
  • 1 star values: 3
Rating: 5 stars
I've made Adobo many times - for those who found that it was too salty this has to do with the brand of soy sauce you use. If you buy Kikoman for example use 1/2 cup less than the recipe calls for or add more water. If you buy a Filipino brand like Silver Swan then follow the recipe as is and it won't be salty at all. Read More
Rating: 4 stars
This is a flavorful dish with a garlicy-tangy sauce. I substituted brown sugar for the honey and it came out fine. Some suggestions: Trim the fat from the chicken otherwise the sauce gets a little oily. When returning the mixture to a boil do not cover the saucepan - allow the sauce to evaporate until it is reduced to about half its original volume. The sauce will have a glaze-like consistency. I don't have a grill so I quick-pan-fried the chicken in a little oil and minced garlic - just enough to make the outside crisp. Tasty! Read More
Rating: 5 stars
This recipe was great! By accident I overcooked the chicken so it was little on the dry side but still very good. Next time I'll just have to keep a better eye on the cooking time and all will be fine! Will make again! Read More
Rating: 5 stars
This is scrumptious. I was raised with Filipino families and this is exactly how this dish is made. It has the perfect amount of soy sauce. You can also cook this all in one pan in the oven. Place all the ingredients in a baking pan being sure not to crowd the chicken. Bake at 375degrees for 50 minutes until most liquid is evaporated and the meat is falling off the bone. Read More
Rating: 5 stars
Decreased soy sauce to 1 cup increased water to 2 cups and used rice vinegar. Very unique but even the picky 11-yr old son ejoys this dish. Read More
Rating: 2 stars
OK here's the deal: This recipe is WAY too salty. Why hasn't anyone else noticed this before? I thought I was going to have to throw away the dish but I just kept the chicken and not the sauce. The amount of soy sauce is way too much for the recipe try cutting down on it if you make this chicken. Another recipe I used before from all recipes is "Baked Teriyaki Chicken" submitted by Marian Collins it was delicious. Read More
Rating: 4 stars
I used brown sugar for the honey omitted the grilling and used an additional bay leaf and it was pretty close to the Adobo I grew up with just a littly oily. I added some chicken breast as well but found that it was too strongly flavored so next time I'll either use all darkmeat or cut the vinegar a little. Read More
Rating: 5 stars
Yummy and sooo easy. My husband likes this one better than the one his brother spends hours on. Kids like it too. It's a keeper! We also ate it right out of the pot no need to grill. I might try it next time just to see... Read More
Rating: 5 stars
Wow Donna was this ever delicious!!!! Several people said that they didn't bother to grill the chicken and I'm sure it was good as is however the grilling process really brings out the flavors. I just used my on top of the stove grill pan and I'm so glad I did. The sugar from the honey carmalized and charred the skin so beautifully. The kids went wild over this dish Donna and I thank you for submitting it! Read More