Filipino-style adobo—a combo of vinegar, bay leaves, soy sauce, black pepper, and garlic—makes a great chicken marinade. Add the smoke from the grill and the magic happens.


Credit: Photography by Christopher Testani

Recipe Summary test

1 hr 10 mins


Ingredient Checklist


Instructions Checklist
  • In a blender, puree the onion, vinegar, soy sauce, garlic, brown sugar, bay leaves, and 4 tsp. pepper. Place the chicken in a large container with a lid or in a large resealable plastic bag. Add the marinade. Cover and refrigerate, turning occasionally, for 12 to 24 hours.

  • Prepare a grill for medium heat. For a charcoal grill: When the coals are covered with ash, arrange on 1 side of the grill. For a gas grill: Leave 1 section unlit. Scrub the grill rack.

  • Place the chicken on the hot side of the grill. Cook, turning once, until the skin is charred in spots, about 10 minutes. Move the chicken to the cooler side of the grill. Cover and cook, turning occasionally, until the chicken is cooked through, about 10 minutes for the wings and about 25 minutes for the remaining pieces. Transfer to a platter. Let rest for 10 minutes. Serve with lime wedges.