Adobo chicken from Cooking Light Magazine, October 2009 (page 174)

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Notes about this recipe

  • JimCampbell on June 03, 2026

    A 3.5 out of 5. I enjoyed this adobo chicken. I like the sweetness of the honey, rather than sugar, to balance the tangy aspect. My wife prefers adobo chicken tangier. The sauce has a nice garlic back-note, since it uses five cloves. We used 25% less sodium Tamari soy sauce, which cut the saltiness of the dish. There is surprisingly very little sauce for a recipe for eight thighs. We cooked three and could have used more sauce. We'll likely double the sauce next time. As with most adobo's we've tried, it's difficult to not overcook the chicken thighs. We may marinate the chicken in the sauce prior to cooking, cook the chicken separate from the sauce, and combine them toward the end for 3-4 minutes. We'll make this again.

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