Grilled Chicken Adobo
May 26, 2016
With the addition of charred chicken and smoky pork, this Grilled Chicken Adobo (Filipino stew) is even better than the original, traditional recipe.
- Prep: 20 mins
- Cook: 2 hrs 30 mins
Prepare on a Big Green Egg
1Soak 1-2 handfuls of wood chips in water while you're heating your grill.
2Fill the bottom section of the Big Green Egg with lump charcoal. Light the coals, and let them heat up for about 15 minutes. Sprinkle the wood chips onto the coals. Add the plate setter, feet up, and the grill grate.
3Place a large cast iron pot in the center of the grill grate. Add olive oil and pork and sear, stirring occasionally for about 15 minutes.
4 At the same time, add the chicken wings around the pot directly to the grill grate. Grill for 15 minutes, turning occasionally.
5Add the onion and garlic to the pot and sauté, until tender about 5 minutes.
6Add the chicken to the pot with the soy sauce, vinegar, water, adobo seasoning, ginger, black pepper and bay leaves. Stir to combine.
7Close the lid of the Big Green Egg and adjust the vents to maintain an internal temperature of about 350F degrees.
8Cook for 1-2 hours, or until the pork is fork tender. Add more water halfway through, if the broth is too strong for your taste.
9Serve over white rice.
Prepare on a gas or charcoal grill
1Set the heat to 350F degrees, creating an indirect heat zone. Place wood chips in a smoker box next to the pot. Follow the steps above, but add a lid to the pot to lock-in the moisture.
Prepare on a campfire
1Heat your coals and place a 12-inch Dutch oven on top of the coals. Sear the chicken in the Dutch oven. Then, remove the chicken from the pot and set aside. Add the pork to the pot and sear. Sauté the onions and garlic, and add the chicken and other ingredients to the pot. Add the lid on top of the pot. Place 8 coals under the Dutch oven and 17 on top. Cook until the pork is fork tender. Add more water, if needed.