Cycle 4 – Item 119
4 (Sat) May 2013
Grilled Adobo Chicken
at the cabin
-Changchon, Seowon, Hoengseong, Gangwon, Republic of Korea-
with the Family, BIL + MK
The adobo sauce that I’d made last week was too sour to eat straight up (see 4.111 Chicken Pork Cauliflower Adobo), but I hoped that it could work as a marinade and set some aside for future use.
Using chicken quarters, the meat was scored and set in the adobo sauce for about 2 hours.
The pieces were roasted on indirect heat at about 150 C for about 40 minutes (lid on) then brushed with the marinade and grilled directly over the coals for about 5 minutes per side (lid off).
Cooked to perfection, the meat itself was juicy and tender. The marinade gave it a nice tangy kick with the soy sauce providing just enough seasoning. I was reminded of the amazing Cebu Lechon Manok that I’d experienced in Manila last autumn (see 3.243 Seafood Platter + Pancit Bihon + and Ihaw Pusit). I’m definitely trying this again, maybe with even more acid to up the tanginess.
(See also GLOBAL FOOD GLOSSARY)