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Filipino-Style Chicken Adobo

Peer reviewed by UK recipe editorsAuthored by UK recipe editorsOriginally published 28 Jan 2026

Meets Patient’s editorial guidelines

This classic Filipino chicken adobo is a high-protein staple that delivers a perfect balance of tangy, salty and savoury flavours. By marinating chicken thighs and drumsticks in a punchy mixture of cider vinegar, soy sauce and aromatics, the meat becomes incredibly tender and infused with depth. It is a wonderful introduction to Filipino cuisine and a reliable choice for a satisfying midweek dinner that feels a little more special than your average roast chicken.

While traditional versions are often simmered on the hob, this method uses the oven and grill to ensure a beautiful contrast between the succulent meat and the crispy, golden skin. The reduced marinade creates a thin, glossy sauce that is best enjoyed soaked into a bed of steamed jasmine rice. This homemade dish is perfect for those seeking a nutritious, high-protein meal that doesn't compromise on bold, aromatic flavour.

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Ingredients for Filipino-Style Chicken Adobo

  • 120ml cider vinegar

  • 60ml soy sauce

  • 1 tablespoon minced garlic

  • 2 Turkish bay leaves or 1 California

  • 4 whole chicken legs (1.1kg), cut into drumsticks and thighs

  • Accompaniment: cooked rice

How to make Filipino-Style Chicken Adobo

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Stir together vinegar, soy sauce, garlic, bay leaves, and 1/2 teaspoons black pepper in a bowl, then pour into a sealable plastic bag. Add chicken and seal bag, pressing out air. Turn to coat thoroughly, then put bag in a baking pan and marinate chicken, chilled, turning occasionally, 2 hours.

Let chicken stand at room temperature 45 minutes.

Preheat oven to 218°C.

Arrange chicken, skin sides up, in 1 layer in a 13- by 9- by 2-inch metal baking pan and pour marinade over it. Bake in middle of oven until cooked through, 30 to 35 minutes. Transfer chicken, skin sides up, to a grill pan. Pour marinade into a small saucepan and skim fat.

Preheat grill.

Grill chicken about 4 inches from heat until skin is golden and crisp, 2 to 3 minutes. While chicken is grilling, bring marinade to a boil and discard bay leaves. Serve chicken with sauce.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.

Article history

The information on this page is peer reviewed by qualified clinicians.

  • 28 Jan 2026 | Originally published

    Authored by:

    UK recipe editors

    Peer reviewed by

    UK recipe editors
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