Grilled Chicken Adobo with Soy and Vinegar Marinade

By AislePrompt Editorial · Published 2026-05-06 · Updated 2026-05-06

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.

Chicken marinated in a balanced blend of soy sauce, vinegar, garlic, and black pepper then grilled to achieve smoky, tangy, and savory flavors in this Filipino classic. This Filipino-inspired chicken recipe, ready in about 30 minutes, pairs bone-in chicken thighs, soy sauce, white vinegar 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: 15 min Cook: 15 min Serves 4 Filipino cuisine 350 cal/serving

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Ingredients

4 pieces bone-in chicken thighs
1/3 cup soy sauce
1/4 cup white vinegar
6 garlic cloves, crushed
1 tsp black peppercorns
2 bay leaves
1 tbsp brown sugar
2 tbsp vegetable oil

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Instructions

Step 1: In a large bowl, combine 1/3 cup soy sauce, 1/4 cup white vinegar, 6 crushed garlic cloves, 1 teaspoon whole black peppercorns, 2 bay leaves, and 1 tablespoon brown sugar. Add 4 bone-in chicken thighs and marinate for at least 2 hours, preferably overnight, in the refrigerator.
Step 2: Preheat grill to medium-high heat (about 400°F). Remove chicken from marinade, reserving the marinade for basting.
Step 3: Brush 2 tablespoons vegetable oil on the grill grates, then place chicken thighs skin side down. Grill for 5-6 minutes per side, basting occasionally with the reserved marinade, until the chicken is cooked through and has charred grill marks.
Step 4: Remove from grill and let rest for 5 minutes before serving with steamed rice and a side of pickled vegetables.