Bbq Adobo Chicken Legs Recipes

BARBECUED CHICKEN ADOBO

Steps:

• In a food processor, pulse the garlic, ginger, and peppercorns until finely chopped, scraping down the bowl occasionally, about 3 minutes. Add the vinegar, soy sauce, and oil. Process until combined, about 30 seconds.
• Put the chicken in a large zip-top plastic bag, and pour in the marinade. Press the air out of the bag and seal tightly. Turn the bag to distribute the marinade. Refrigerate for at least 2 hours or up to 4 hours.
• Heat the grill to 500°F. When hot, brush the grill grate clean. Prepare the grill for direct and indirect cooking, and reduce the temperature to medium heat, as close as possible to between 350°F and 375°F.
• Meanwhile, remove the chicken from the marinade, letting the excess drip back into the bag; reserve the marinade. Pour the marinade into a medium saucepan, and stir in the sugar and bay leaves. Bring to a boil over high heat. Reduce the heat to medium high, and continue to boil until the liquid is reduced to 3/4 cup, whisking occasionally and lowering the heat if necessary so that it doesn't burn, 8 to 10 minutes. Remove the glaze from the heat.
• Keeping the lid closed as much as possible, grill the thighs skin side down first over direct medium heat until golden-brown, turning once, 10 to 12 minutes. Move the chicken pieces over indirect medium heat, skin side up. Brush with the glaze. Continue to grill with the lid closed until an instant-read thermometer inserted into the thickest part of the thighs and not touching the bone registers 160°F to 165°F, 20 to 25 minutes. Halfway through cooking time, turn the thighs over to skin side down, and brush with more of the glaze. Remove from the grill. In a small saucepan, bring the remaining glaze to a boil again. Serve the thighs on a bed of herbed rice, if you like, and drizzle with the extra glaze.

FAMOUS ADOBO BBQ CHICKEN

Steps:

• Step 1 In shallow dish, pour dressing over chicken; turn to evenly coat both sides of each piece. Cover and transfer chicken to refrigerator to marinate for 1 hour. Step 2 Heat grill to medium heat. Remove chicken from marinade; discard marinade. Season chicken all over with Adobo. Grill chicken until cooked through (internal temperature of 165°F), about 40 minutes, flipping occasionally and brushing with barbecue sauce for the last 15 minutes. Serve.

GRILLED CHICKEN ADOBO

Steps:

• 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.

BARBECUED CHICKEN LEGS

Steps:

• In a large nonstick skillet, brown chicken in oil. Transfer to an 8-in. square baking dish coated with cooking spray. In a small bowl, combine the ketchup, Worcestershire sauce, sugar, vinegar, steak sauce and hot pepper sauce; pour over chicken., Bake, uncovered, at 350° for 55-60 minutes or until a thermometer reads 170°-175°, basting every 15 minutes with sauce.

ADOBO BBQ CHICKEN

Steps:

• Place chicken tenders into a large zip lock bag.
• Pour in peach preserves, adobo sauce, BBQ sauce, salt and garlic. Marinate for at least 1 hour.
• Preheat indoor grill pan or outdoor grill to medium high heat.
• Spray grill with cooking spray.
• Grill chicken for 3-4 minutes per side or until cooked through.

BBQ-ADOBO CHICKEN LEGS

Steps:

• Heat oven to 400ºF.
• Combine dry seasonings; sprinkle evenly onto both sides of chicken.
• Place on foil-covered rimmed baking sheet sprayed with cooking spray.
• Bake 30 min. Meanwhile, mix barbecue sauce and ketchup until blended.
• Brush half the barbecue sauce mixture onto chicken; bake 10 to 15 min. or until done (165ºF), turning and brushing with remaining barbecue sauce mixture after 8 min.

GRILLED CHICKEN ADOBO

Steps:

• Place chicken in shallow glass or plastic dish or resealable plastic food-storage bag. Mix remaining ingredients; pour over chicken. Cover dish or seal bag and refrigerate 2 hours.
• Heat coals or gas grill for direct heat. Remove chicken from marinade; reserve marinade. Cover and grill chicken 4 to 6 inches from medium heat 15 to 20 minutes, turning and brushing with marinade 2 or 3 times, until juice of chicken is no longer pink when centers of thickest pieces are cut.
• Heat remaining marinade to boiling. Boil uncovered 8 to 10 minutes, stirring occasionally, until thickened. Serve with chicken.