Adobo-Style Chicken Thighs with Vinegar and Soy Reduction

By AislePrompt Editorial · Published 2026-05-05 · Updated 2026-05-05

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

Tender chicken thighs braised in a tangy blend of vinegar, soy sauce, garlic, and black pepper, creating a signature Filipino adobo flavor. This Filipino-inspired chicken recipe, ready in about 85 minutes, pairs bone-in chicken thighs, white vinegar, soy sauce for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 40 min Cook: 45 min Serves 4 Filipino cuisine 350 cal/serving

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Ingredients

6 pieces (about 2 lbs) bone-in chicken thighs
1/2 cup white vinegar
1/3 cup soy sauce
1/2 cup water
6 cloves, peeled and smashed garlic cloves
1 tbsp whole black peppercorns
3 bay leaves
2 tbsp cooking oil
to taste salt

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Instructions

Step 1: In a large bowl, combine 1/2 cup white vinegar, 1/3 cup soy sauce, 6 smashed garlic cloves, 1 tbsp whole black peppercorns, and 3 bay leaves. Add 6 bone-in chicken thighs (about 2 lbs) and marinate for at least 30 minutes at room temperature.
Step 2: Heat 2 tbsp cooking oil in a deep skillet over medium-high heat. Remove chicken from marinade (reserve marinade) and brown chicken thighs skin side down for 4-5 minutes until golden and crisp, then flip and brown the other side for 3 minutes.
Step 3: Pour in the reserved marinade and 1/2 cup water into the skillet. Bring to a boil, then reduce heat to low and cover. Simmer gently for 30 minutes until chicken is tender and cooked through.
Step 4: Remove the chicken and increase heat to medium-high to reduce the sauce for 5-7 minutes until slightly thickened and glossy. Season with salt to taste.
Step 5: Return chicken to the skillet, spoon sauce over, and cook uncovered for 2 more minutes until well coated and heated through. Serve hot with steamed rice.