Grilled Chicken Adobo

AuthorChristie
RatingDifficultyIntermediate

With the addition of charred chicken and smoky pork, this Grilled Chicken Adobo (Filipino stew) is even better than the original, traditional recipe.

Chicken Adobo on the Grill

Yields1 Serving
Prep Time20 minsCook Time2 hrs 30 minsTotal Time2 hrs 50 mins

 1 tablespoon olive oil
 1 ½ pounds pork shoulder, cubed
 1 ½ pounds chicken wings
 1 onion, chopped
 4 cloves garlic, chopped
 ¼ cup soy sauce
 ½ cup white vinegar
 2 cups water
 1 tsp. adobo seasoning
 ½ tsp. ground ginger
 2 tsp. whole peppercorns
 2 bay leaves
 cooked white rice

Prepare on a Big Green Egg
1

Soak 1-2 handfuls of wood chips in water while you're heating your grill.

2

Fill 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.

3

Place 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.

5

Add the onion and garlic to the pot and sauté, until tender about 5 minutes.

6

Add the chicken to the pot with the soy sauce, vinegar, water, adobo seasoning, ginger, black pepper and bay leaves. Stir to combine.

7

Close the lid of the Big Green Egg and adjust the vents to maintain an internal temperature of about 350F degrees.

8

Cook 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.

9

Serve over white rice.

Prepare on a gas or charcoal grill
10

Set 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
11

Heat 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.

Ingredients

 1 tablespoon olive oil
 1 ½ pounds pork shoulder, cubed
 1 ½ pounds chicken wings
 1 onion, chopped
 4 cloves garlic, chopped
 ¼ cup soy sauce
 ½ cup white vinegar
 2 cups water
 1 tsp. adobo seasoning
 ½ tsp. ground ginger
 2 tsp. whole peppercorns
 2 bay leaves
 cooked white rice

Directions

Prepare on a Big Green Egg
1

Soak 1-2 handfuls of wood chips in water while you're heating your grill.

2

Fill 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.

3

Place 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.

5

Add the onion and garlic to the pot and sauté, until tender about 5 minutes.

6

Add the chicken to the pot with the soy sauce, vinegar, water, adobo seasoning, ginger, black pepper and bay leaves. Stir to combine.

7

Close the lid of the Big Green Egg and adjust the vents to maintain an internal temperature of about 350F degrees.

8

Cook 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.

9

Serve over white rice.

Prepare on a gas or charcoal grill
10

Set 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
11

Heat 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.

Grilled Chicken Adobo
2017-11-03T12:56:50+00:00

About the Author:

I love to cook outdoors. Give me a smoker, a grill or even a campfire, and I’ll serve you up a meal you won’t forget.

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