Chicken adobo is a distinct cross between Japanese teriyaki and Spanish grilled meats. It combines the slow poaching of meat with a glazing and grilling finish. I love serving adobo summer nights, the flavors transport you to a summer vacation on the Island.
Full time: 45-60 minutes (includes grill preheat time)
You will need:
3 bay leaves
1 dried szechwan pepper
2 1/2 pounds chicken breast, cut in half or quarters depending on breast size
1 cup soy sauce
1/2 cup white vinegar
1/2 tbsp garlic powder
1/2 tsp white pepper
Let us begin:
In a high sided pan (or shallow pot) mix soy sauce, vinegar, garlic, pepper, and szechwan pepper
Add in chicken pieces and try to get them fit into a single layer. You need one layer for good poaching, it may take a few minutes to work out the spacing.
Bring the liquid to a boil over high heat.
Once boiling add in bay leaves, cover, and reduce heat to simmer-low. You will now begin to poach over a slow simmer, you know the temperature of your stove top better. If low is a good slow simmer then go for it, but you don't want anything hotter.
Once temperature is at 180, it is ready for the next step and should have developed a nice color.
Gentle and with tongs, remove chicken gently to a paper towel lined surface.
Once glaze is reduced, move chicken to grill and glaze lightly.
Remember we don't need to cook the meat, just crisp up the glaze and outside, this will only take 5-8 minutes per side, rotating once will do the trick.
For extra flavor, you can chop up fresh cilantro and sprinkle over chicken when serving. I don't but it is very common, enjoy!