Traci’s Adobo Seasoning

Ingredients:(Traci’s Adobo Seasoning)

2 tablespoons salt
1 tablespoon paprika
2 teaspoons ground black pepper
1 1/2 teaspoons onion powder
1 1/2 teaspoons dried oregano
1 1/2 teaspoons ground cumin
1 teaspoon garlic powder
1 teaspoon chili powder

Directions:(Traci’s Adobo Seasoning)

In a bowl, stir together the salt, paprika, black pepper, onion powder, oregano, cumin, garlic powder, and chili powder. Store in a sealed jar in a cool, dry place.

Grilled Chicken Adobo

Ingredients:(Grilled Chicken Adobo)

1 1/2 cups soy sauce
1 1/2 cups water
3/4 cup vinegar
3 tablespoons honey
1 1/2 tablespoons minced garlic
3 bay leaves
1/2 teaspoon black pepper
3 pounds skinless, boneless chicken thighs

Directions:(Grilled Chicken Adobo)

Preheat an outdoor grill for high heat, and lightly oil grate.
In a large pot, mix soy sauce, water, vinegar, honey, garlic, bay leaves, and pepper. Bring the mixture to a boil, and place the chicken into the pot. Reduce heat, cover, and cook 35 to 40 minutes.
Remove chicken, drain on paper towels, and set aside. Discard bay leaves. Return the mixture to a boil, and cook until reduced to about 1 1/2 cups.
Place chicken on the prepared grill, about 5 minutes on each side, until browned and crisp. Serve with the remaining soy sauce mixture.

Adobo Chicken with Ginger

Ingredients: (Adobo Chicken with Ginger)

1 (3 pound) whole chicken, cut into 8 pieces
1/2 cup soy sauce
3/4 cup distilled white vinegar
1 bulb garlic, peeled and crushed
2 tablespoons thinly sliced fresh ginger root
2 bay leaves
1/2 tablespoon black peppercorns

Directions: (Adobo Chicken with Ginger)

Combine the chicken, soy sauce, vinegar, garlic, ginger, bay leaves and peppercorns in a Dutch oven. Bring to a boil over medium heat. Once it boils, reduce heat to a simmer. Cover the pot and simmer for 30 minutes, basting the chicken occasionally. After 30 minutes, remove lid and cook until liquid has reduced to half.
Remove chicken from the pot to a serving plate. Strain the liquid from the pot to remove all the food particles, and set aside. Serve chicken hot over steamed rice and drizzle with reserved sauce.