Adobo chicken under a brick from Saveur Magazine, Jun/Jul 2013 (#157): The Grilling Issue (page 88) by Maricel E. Presilla

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Chicken marinates overnight.

  • adrienneyoung on June 11, 2017

    Made again after a long hiatus: the chicken really needs to be salted ahead of time, or else the paste needs to be salted quite hard. It's a good recipe, though. Worthy.

  • peaceoutdesign on April 03, 2015

    Very moist inside with crispy skin (yum) and loved the lemon slices but the marinade needs a bit of work

  • adrienneyoung on June 20, 2013

    This was dinner tonight. As usual, the chicken went up in flames. All my chickens seem to go up in flames. Sigh. But, like so many saveur's recipes, it's a keeper. Yum. Make sure to salt appropriately.

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