Grilled Adobo Rubbed Chicken Recipes

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.

MEXICAN ADOBO RUBBED GRILLED PORK TENDERLOIN

Steps:

• Rub the olive oil over the tenderloin and pat on the adobo. Set aside about 30 minutes.
• Meanwhile, preheat the grill to high, or preheat the broiler. Generously season the pork with salt.
• Grill or broil on high until an instant read thermometer inserted in the center reads 145°F, about 20 to 22 minutes, turning a few times.
• Let the pork rest about 5 minutes before slicing into 8 slices.

GRILLED ADOBO CHICKEN BURRITOS

Steps:

• Using a glass baking dish, combine all of the ingredients except for the chicken (soy sauce, water, vinegar, garlic, pepper, brown sugar and bay leaves); stir until well combined. Add chicken breasts, turning several times to coat.
• Cover and refrigerate for 4-6 hours.
• Preheat grill to medium-high heat. Once hot, add chicken and grill 3-5 minutes per side, or until chicken is fully cooked. (Note: Discard excess marinade.)
• Remove chicken from grill and let cool. Once cooled, use 2 forks to shred chicken breasts.
• Using a medium saucepan, add water and place over medium-high heat. Once boiling, add rice, stir and return to a boil.
• Once boiling, reduce heat to low, cover and cook for 15 minutes, or until rice is fully cooked.
• Remove rice from heat and let sit for 5 minutes; fluff rice gently with a fork. In a medium bowl, combine rice, cilantro, lime juice and shredded chicken.
• Heat tortillas according to package instructions. Divide rice mixture evenly onto the center of each tortilla. (Tip: Leave 1½" border on all sides of tortilla.) Top rice with black beans and tomatoes.
• Fold the bottom edge of each tortilla over the filling, tuck in the sides and then roll tightly.

ADOBO-RUBBED CHICKEN

Steps:

• Preheat the oven to 375 degrees F.
• Heat the oil in heavy, medium saucepan over medium heat. Add the onions and cook until translucent, about 5 minutes. Add the garlic and cook for 3 minutes longer. Add the chiles and cook until darkened on both sides, about 1 minute. Add the broth and bring to boil. Continue boiling until the chiles are soft, about 5 minutes. Transfer the mixture to blender and puree. Season with salt and pepper.
• Preheat a grill or large grill pan over medium-high heat.
• Meanwhile, rub the adobo mixture all over the chicken, using about half of the adobo. Sear the chicken, breast-side down, until grill marks appear, about 6 minutes. Brush some adobo sauce on the other side of the chicken. Turn the chicken breast-side up, place in a baking pan and transfer to the oven. Cook the chicken, basting with the extra adobo sauce every 20 minutes, until a meat thermometer registers an inner temperature of 165 degrees F, about 40 minutes. Serve with corn tortillas to prepare tacos and lime wedges.

GRILLED ADOBO-RUBBED CHICKEN

Steps:

• Heat the oil in medium heavy saucepan over medium heat. Add the onions and cook until translucent, about 5 minutes. Add the garlic and cook for 3 minutes longer. Add the chiles and cook until darkened on both sides, about 1 minute. Add the broth, bring to a boil and boil until the chiles are soft, about 5 minutes. Transfer the mixture to a blender, add the vinegar and 1 tablespoon water, let cool slightly and puree. Season with salt and pepper.
• Preheat a grill or large grill pan over medium-high heat.
• Meanwhile, rub about half of the adobo mixture all over the chicken. Sear the chicken breast-side down until grill marks appear, about 6 minutes. Brush some adobo sauce on the other side of the chicken. Turn the grill down to medium and set one side of the grill to indirect heat (see Cook's Note for instructions for the grill pan). Turn the chicken breast-side up, place over the indirect heat side of the grill and cover. Cook the chicken, basting with the extra adobo sauce every 20 minutes, until a meat thermometer registers an inner temperature of 165 degrees F, 30 to 40 minutes.
• Serve with corn tortillas, lime wedges, avocado and cilantro.