Baked Filipino Chicken Adobo with Coconut Vinegar

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

A classic Filipino chicken adobo slow-baked in a tangy coconut vinegar marinade for tender, flavorful meat with a silky sauce. This filipino-inspired chicken ready in about 65 minutes pairs bone-in chicken thighs, coconut vinegar, soy sauce for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 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: 15 min Cook: 50 min Serves 4 Filipino cuisine 420 cal/serving
Plan a meal with the AI → Order on Instacart →

Ingredients

Instructions

  1. Step 1: In a large bowl, combine 1/3 cup coconut vinegar, 1/4 cup soy sauce, 6 crushed garlic cloves, 1 tsp whole black peppercorns, 3 bay leaves, 2 tsp brown sugar, and 1/2 cup water. Whisk to blend.
  2. Step 2: Add 6 bone-in chicken thighs to the marinade, turning to coat evenly. Cover and marinate in the refrigerator for at least 1 hour or overnight for best flavor.
  3. Step 3: Preheat oven to 350°F. Heat 2 tbsp vegetable oil in a large ovenproof skillet over medium-high heat. Remove chicken from marinade (reserve marinade) and sear the chicken thighs skin-side down for 4 minutes until golden and crispy.
  4. Step 4: Flip the chicken and pour the reserved marinade over the chicken. Bring to a simmer, then transfer the skillet to the oven.
  5. Step 5: Bake uncovered for 40 minutes, basting once halfway through, until chicken is cooked through and sauce has thickened slightly.
  6. Step 6: Remove bay leaves and serve chicken with steamed rice, spooning pan sauce over the top.

Frequently asked questions

How long does Baked Filipino Chicken Adobo with Coconut Vinegar take to make?

Total time is about 65 minutes (15 min prep + 50 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Baked Filipino Chicken Adobo with Coconut Vinegar?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep bone-in chicken thighs from drying out.

Can I substitute ingredients in Baked Filipino Chicken Adobo with Coconut Vinegar?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Baked Filipino Chicken Adobo with Coconut Vinegar for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Baked Filipino Chicken Adobo with Coconut Vinegar?

Filipino chicken like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

Related recipes

Equipment for this recipe

Top-rated tools to make this recipe successfully.

More Bakeware & baking tools → Shop all kitchen tools →