Oven-Baked Adobo Perfection
Experience the rich flavors of classic adobo with a twist! This mouthwatering recipe combines succulent chicken with a caramelized glaze, achieved effortlessly in the oven. Each bite bursts with a perfect balance of tangy and savory goodness.
ingredients
- 4 chicken thighs, bone-in and skin-on
- 1/2 cup soy sauce
- 1/2 cup vinegar
- 1/4 cup brown sugar
- 4 cloves garlic, minced
- 1 teaspoon black peppercorns
- 2 bay leaves
- 1 tablespoon vegetable oil
- 1 tablespoon cornstarch (optional)
- Fresh cilantro, for garnish (optional)
- Steamed rice, for serving
steps
- 1.
Preheat the oven to 375°F (190°C).
- 2.
In a baking dish, arrange chicken thighs in a single layer, skin side up.
- 3.
In a small bowl, whisk together soy sauce, vinegar, brown sugar, minced garlic, black peppercorns, and bay leaves.
- 4.
Pour the marinade over the chicken thighs, making sure they are coated evenly.
- 5.
Place the baking dish in the oven and bake for 45 minutes, occasionally basting the chicken with the marinade.
- 6.
Increase the oven temperature to 425°F (220°C).
- 7.
Brush the chicken skin with vegetable oil to crisp it up and create a beautiful glaze.
- 8.
Return to the oven and bake for an additional 15 minutes or until the chicken skin turns golden and caramelized.
- 9.
Remove from the oven and let it rest for a few minutes.
- 10.
Optional: To thicken the sauce, strain it into a small saucepan and mix in cornstarch. Cook over low heat until thickened.
- 11.
Serve the succulent chicken thighs over steamed rice, drizzle with the thickened sauce, and garnish with fresh cilantro, if desired.
