This Chicken Adobo recipe is a dinnertime flavor explosion! With juicy, succulent chicken thighs in a tangy, zesty sauce, it will become an instant family favorite.
It’s been a long time since I revisited this easy Chicken Adobo, and I had forgotten how much I love it. It used to be a staple in our house, made for dinner with semi-regularity. But I hesitate to admit that I haven’t made it in many years.
In a donkey’s age, as my mother used to say!
I was suddenly inspired to resurrect this Keto Chicken Adobo, and I couldn’t believe I let it languish in obscurity for so long. If you want an easy keto dinner recipe that has everyone begging for second helpings, this is the one!
And check out my French Onion Chicken recipe while you’re at it.
Why you need to make this recipe
Chicken Adobo is a famous Filipino dish, and rightly considered the “unofficial” national dish of the country. A friend of Filipino heritage introduced me to it when I lived in Boston, but strangely, it never occurred to me to request her family recipe.
Then I chanced upon it in a cookbook and started making it for my family. They loved it from the get-go. I made a few simple modifications, and low and behold, I had created Keto Chicken Adobo. That was back in 2011, if you can believe it!
It’s an easy recipe that has minimal prep work, and it results the most tender, fall-off-the-bone chicken you’ve ever had. The final step of grilling or broiling creates a crispy finish that almost resembles burnished gold.
It also makes plenty of luscious, tangy sauce too. Pair it with some coconut cauliflower rice to soak up all that deliciousness!
Reader Reviews
“I made this last week and it was delicious. Served with Cauliflower RIce and Green Beans. I over did the sauce at the end so it was way to thick, but the chicken as prepared was outstanding. Will be a regular on our menu.” — John D.
“What a great recipe! This was embarrassingly easy to make and with a stellar result. I’ve had beef adobo and hadn’t ever made any adobo myself until tonight. A big hit with the hubby and we’ll definitely be having this again. Thanks!” — Anonymous
“Your Chicken Adobo recipe is out of this world. I made it tonight only because you recommended it as one of the best chicken dishes you make. I can appreciate why you would. The chicken was moist and tender and the sauce added a wonder flavor and a sense of something really special.” — Sandra
Ingredients you need
- Bone-in chicken thighs: Bone-in chicken makes this Chicken Adobo recipe hearty and satisfying. You can use all thighs or a combination of thighs and drumsticks.
- Tamari: I prefer tamari because it has a stronger flavor than soy sauce, and is gluten-free. But soy sauce works as well.
- Apple cider vinegar: You can also use white vinegar or rice vinegar.
- Swerve Brown: A little sweetener balances the acidity and helps caramelize the chicken and sauce. You can skip it if you prefer.
- Garlic: Use fresh garlic for a classic flavor.
- Seasonings: Bay leaves and peppercorns are standard in chicken adobo, and I like to add a little bit of red pepper flakes as well.
Step-by-step directions
1. Prepare the sauce: Combine the soy sauce, vinegar, water, Swerve brown, garlic, bay leaves, and peppercorns together in a large skillet or dutch oven. The skillet should be large enough to accommodate the chicken in a single layer. Bring to a boil over medium high heat.
2. Add the chicken: Add the chicken, skin-side down and reduce the heat to medium low. Cover and cook for 30 minutes, turning once during cooking.
3. Broil the chicken: Preheat the broiler. Place the chicken on a broiling pan and set 3 to 4 inches from the heat source. Broil on both sides until golden brown, 3 to 4 minutes per side.
4. Reduce the sauce: Meanwhile, increase the heat on the sauce in the pan until it boils vigorously. Cook until reduced to about 1 cup.
5. Serve: Drizzle the chicken with sauce and sprinkle with green onion. Pass any remaining sauce around at the table
Expert tips
It’s pretty hard to mess up adobo, so this is a very forgiving recipe. Don’t cook the chicken too long in the liquids, or they will become so tender, you will end up with shredded chicken.
While it’s not standard for chicken adobo, I do recommend the step of broiling the chicken. It helps caramelize the chicken to a beautiful burnished gold
Garnish with some fresh cilantro or green onions. If you like it spicy, you can add more red pepper flakes or even a little jalapeño.
You can serve it over cilantro lime cauliflower rice or with some Keto Sesame Noodles.
Frequently Asked Questions
Chicken adobo is a delightfully tangy Filipino dish that contains chicken thighs, soy sauce, vinegar, bay leaves, and peppercorns. Some recipes add ginger or hot peppers for additional flavor.
As long as you don’t add sugar and are mindful of other ingredients, you can enjoy Chicken Adobo on a keto diet. This recipe has only 1.9g of carbs per serving.
If you have any leftover adobo, store it in an air tight container in the refrigerator for up to 4 days. You can also freeze it for up to 4 months.
Related Recipes
Chicken Adobo Recipe
Ingredients
- ⅓ cup tamari or soy sauce
- ¼ cup apple cider vinegar
- ½ cup water
- 1 tablespoon Swerve Brown (optional)
- 4 cloves garlic, minced
- 3 whole bay leaves
- 1 teaspoon peppercorns
- ¼ teaspoon red pepper flakes
- 2 ½ lbs bone-in chicken thighs (or a combination of thighs and drumsticks)
- 1 medium green onion, thinly sliced
Instructions
- Combine the tamari, vinegar, water, Swerve brown, garlic, bay leaves, and peppercorns together in a large skillet or dutch oven. The skillet should be large enough to accommodate the chicken in a single layer. Bring to a boil over medium high heat.
- Add the chicken, skin-side down and reduce the heat to medium low. Cover and cook for 30 minutes, turning once during cooking.
- Preheat the broiler. Place the chicken on a broiling pan and set 3 to 4 inches from the heat source. Broil on both sides until golden brown, 3 to 4 minutes per side.
- Meanwhile, increase the heat on the sauce in the pan until it boils vigorously. Cook until reduced to about 1 cup.
- Drizzle the chicken with sauce and sprinkle with green onion. Pass any remaining sauce around at the table.
Firefly@fireflyblog.org says
It looks so yummy and easy to make 🙂 I saw Nami made some too and I just need to try this 🙂 first a trip to the store LOL
Jean @ Lemons and Anchovies says
Chicken adobo was a staple for me growing up and I can be quite picky about how it's made. Your recipe maintains the integrity of the dish I know and love and more importantly? You photographed it so beautifully! Adobo doesn't always look good in pictures but clearly this wasn't a problem for you. Congrats! I agree that this is one of the best chicken dishes out there. 🙂
Jill Colonna says
Carolyn, I can't believe you don't like beets and that hard boiled eggs is such an issue! heheee LOL! Had a good giggle on that one. I also have an issue with hard boiled eggs on picnics, though 😉
Now that chicken dish has to be one of the best I've seen. Your photos have me licking the screen!
Kristen says
I love chicken adobo, but haven't ever seen a grilled version. This sounds amazing.
Carolyn says
Dionne, I have NO idea what you just said, but you can translate for me the next time we get together!
Anonymous says
What a great recipe! This was embarrassingly easy to make and with a stellar result. I've had beef adobo and hadn't ever made any adobo myself until tonight. A big hit with the hubby and we'll definitely be having this again. Thanks!
spcookiequeen says
Me and my husband are opposite with the eggs, but I think we'd both agree we'd love the chicken. I like how much flavor the thighs have too.
-Gina-
marla says
I have never had chicken adobo, but it is sounding mighty tasty – if you say it is the best ever then I must try.
Jeanette says
Carolyn, this reminds me of chicken adobo my mom made when I was growing up. She spent some time in the Philippines so this was a popular game in our family. I haven't made it in a while, but you've just reminded me of how much I miss this dish!
Dionne says
Ang iyong adobo ay masarap! Talagang Pilipino ka na.
Tanvi@Sinfully Spicy says
I cant believe this dish has such less ingredients.Looks yummy.I love grilled chicken.Would love to try out this version.
RLV | bittensweetblog.com says
Yum!! Chicken Adobo is definitely a Filipino staple! I agree with the comment up there.. add bay leaves next time! But I will say… your dish looks prettier than most. Filipino dishes aren't the prettiest, but they taste delish! 🙂
She's Cookin' says
I've never made chicken adobo, but since you hesitantly declared it to be "the best", I'll definitely have to try it 🙂 I just posted one of my "best" easy chicken recipes, too.
kita says
Oooh go on and call it the best if you think it is! I won't poke at ya! It does sound quite good and I am always in need of mixing up my chicken recipes (because really, I'm not a huge fan so I could use a 'best of' list to try).
Claudie says
Looking at the glaze of those chicken thighs, I can absolutely understand why they'd be one of your favorite recipes! I wish I had this one a couple of weeks ago when I mistakenly bought chicken thighs instead of chicken breast and then wasn't sure what to do with them 🙂
Lynn @ I'll Have What She's Having says
I'm with you on the beets, but I'll have to go with your husband on the hardboiled eggs.
Saying a recipe is "the best" could cause a flood of angry comments. But sometimes you just know something really is the best. This chicken recipe sounds really good. I'll let you know if I think its the best after I try it!
Anne-Marie @ This Mama Cooks! says
We make this too because my husband used to date a Filipino-American gal. We call it Pootie Chicken, though, because it makes you, well, poot.
Jennifurla says
Carolyn, I have always wanted to try this! My husband thanks you.
Nami @ Just One Cookbook says
Hi Carolyn, I just went to defrost chicken thighs from my freezer. 🙂 The sauce is so simple and I already have all the ingredients. Looking forward to the dinner. Thanks for the recipe!
Kathleen says
This looks like a great way to enjoy chicken!