Filipino Grilled Chicken

Filipino food is having a moment, thanks to flavors like adobo, a salty-tangy soy-vinegar blend that”s excellent with chicken. Serve this dish with the Saronsberg Grenache.

INGREDIENTS

  • 3 cups water
  • 1 cup coconut vinegar or apple cider vinegar
  • 1/2 cup fresh lemon juice
  • 1/2 cup tamari or soy sauce
  • 1/4 cup Asian fish sauce
  • 10 garlic cloves, crushed
  • 2 tablespoons sugar
  • 1 tablespoon crushed red pepper
  • 1 tablespoon black peppercorns
  • 5 whole star anise pods
  • 5 bay leaves
  • Two 1.5 kg chickens, cut into 8 pieces each
  • Canola oil, for brushing
  • Salt
  • Freshly ground black pepper

HOW TO MAKE THIS RECIPE

  1. In a large, sturdy resealable plastic bag, combine all of the ingredients except the online casino oil, salt and pepper. Shake to evenly distribute the chicken and adobo marinade; seal the bag, pressing out the air. Refrigerate overnight.
  2. Remove the chicken from the marinade. Pat the chicken dry and let stand at room temperature for 30 minutes.
  3. Meanwhile, light a grill. Brush the chicken with oil and season with salt and black pepper. Grill over moderate heat, turning occasionally, until lightly charred and an instant-read thermometer inserted in the thickest parts registers 75°, about 30 minutes. Transfer the chicken to a platter and let rest for 10 minutes before serving.

Recipe adapted: Food and Wine