Traditional Filipino Adobo is as much a cooking technique as it is a style. We mimicked the flavors by marinating our chicken in the adobo ingredients before grilling. This is a great recipe for camping, as if cooks quickly over an open fire, but it can be done just as easily on your regular barbecue at home.

Total Time: 1 hour
Servings: 4


  • 8 Cedar Skewers
  • 4 Boneless Skinless Chicken Thighs
  • 2 Tbsp. Soy Sauce
  • 1 Tbsp. Ginger, grated
  • 2 Tbsp. Rice Vinegar
  • 1 Fresh Chili, diced fine
  • 2 Bay Leaves
  • 1 Tbsp. Peppercorns, whole

Chef's Tip

Marinate the meat overnight for extra flavor and tenderness.


  1. Soak the skewers in warm water for several minutes and pre-heat the grill to 500°F. We cooked on an open fire with a grill grate for this recipe.
  2. Cut the chicken into strips and place in a mixing bowl.
  3. Add the soy sauce, ginger, vinegar, chili, bay leaves and peppercorns to the chicken, mix well to combine.
  4. Marinate the chicken for at least 45 minutes.
  5. Thread the chicken onto the Cedar skewers.
  6. Set the skewers on the grill grates and cook for 3 minutes per side, or until cooked through.

*Keep a spray bottle of water handy in case of flare-ups.

Used in this recipe:

Cedar Skewers