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Filipino Grilled Chicken
© Con Poulos

Filipino Grilled Chicken

  • TOTAL TIME: 1 HR 30 MIN plus overnight marinating
  • SERVINGS: 8
  • STAFF-FAVORITE

Filipino food is having a moment, thanks to flavors like adobo, a salty-tangy soy-vinegar blend that’s excellent with chicken.

  1. 3 cups water
  2. 1 cup coconut vinegar or apple cider vinegar
  3. 1/2 cup fresh lemon juice
  4. 1/2 cup tamari or soy sauce
  5. 1/4 cup Asian fish sauce
  6. 10 garlic cloves, crushed
  7. 2 tablespoons sugar
  8. 1 tablespoon crushed red pepper
  9. 1 tablespoon black peppercorns
  10. 5 whole star anise pods
  11. 5 bay leaves
  12. Two 3 1/2-pound chickens, cut into 8 pieces each
  13. Canola oil, for brushing
  14. Kosher salt
  15. Freshly ground black pepper
  1. In a large, sturdy resealable plastic bag, combine all of the ingredients except the oil, salt and pepper. Shake to evenly distribute the chicken and adobo marinade; seal the bag, pressing out the air. Refrigerate overnight.
  2. Remove the chicken from the marinade. Pat the chicken dry and let stand at room temperature for 30 minutes.
  3. Meanwhile, light a grill. Brush the chicken with oil and season with salt and black pepper. Grill over moderate heat, turning occasionally, until lightly charred and an instant-read thermometer inserted in the thickest parts registers 165°, about 30 minutes. Transfer the chicken to a platter and let rest for 10 minutes before serving.

Suggested Pairing

Fruit-forward Grenache.

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