Name: Easy Chicken Adobo Recipe
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Cuisine: Filipino
Ingredients: ¾ cup distilled white vinegar; ½ cup low sodium soy sauce or tamari; 8 cloves garlic, minced; ½ teaspoon black peppercorns; 2 bay leaves; 1 tablespoon brown sugar; 3 pounds boneless skinless chicken thighs, fat trimmed; 2 tablespoons vegetable oil; Cooked rice, for serving; 4 green onions, thinly sliced

Jump to Recipe· 4.7 from 101 reviews

If you’re craving comfort food that’s bursting with tangy, savory flavors but don’t want a complicated cooking session, this Easy Chicken Adobo Recipe is exactly what you need. I absolutely love how this classic Filipino dish turns out—tender chicken thighs swimming in a rich, garlicky vinegar and soy sauce reduction. Stick with me, and I’ll walk you through every step to nail this favorite in your own kitchen.

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Why You’ll Love This Recipe

Simple Ingredients: You probably have most of these pantry staples already, making it super accessible.
Flavor-Packed: The balance of tangy vinegar and savory soy sauce is irresistible and authentic.
Hands-Off Cooking: Marinate and simmer — minimal fuss but maximum flavor.
Family Favorite: My crew goes crazy for this dish every time I make it, and I bet yours will too.

A white plate holds a layer of white rice at the bottom, topped with three dark brown glazed pieces of meat sprinkled with chopped green onions. To the right side of the plate is a serving of diced yellow and green vegetables mixed with thinly sliced onions. A black knife and fork are placed to the left side of the plate. The plate is on a white marbled surface. photo taken with an iphone --ar 2:3 --v 7 - Easy Chicken Adobo, Filipino Chicken Adobo, simple chicken adobo recipe, flavorful chicken adobo, quick Filipino chicken dish

Ingredients You’ll Need

This Easy Chicken Adobo Recipe calls for ingredients that play so well together—each adding layers of depth. When shopping, look for good-quality vinegar and soy sauce; they’re the stars here. And if you can, opt for boneless skinless chicken thighs for the juiciest results.

Flat lay of fresh boneless skinless chicken thighs neatly arranged, a small white bowl of distilled white vinegar, a small white bowl of dark soy sauce, a small pile of peeled garlic cloves, whole black peppercorns scattered on the surface, two fresh bay leaves, a small white bowl of brown sugar, a few green onions with white bulbs and long green stalks, a small white bowl of golden vegetable oil, a mound of fluffy cooked white rice on a simple white ceramic plate, all placed with perfect symmetry and balanced proportions on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p awthu7i m7354615311229779997 - Easy Chicken Adobo, Filipino Chicken Adobo, simple chicken adobo recipe, flavorful chicken adobo, quick Filipino chicken dish

Distilled white vinegar: This gives adobo its signature tang; don’t substitute with flavored vinegars to keep authenticity.
Low sodium soy sauce or tamari: Low sodium helps keep things balanced, and tamari is great for gluten-free options.
Garlic cloves: Minced fresh garlic is a must for that punch of aroma and flavor.
Black peppercorns: Whole peppercorns give gentle heat and subtle complexity throughout cooking.
Bay leaves: Adds a woodsy herbal note that deepens the sauce.
Brown sugar: Just a hint to balance acidity and round out savory flavors.
Boneless skinless chicken thighs: They stay tender and soak up all the sauce—trust me, this makes all the difference.
Vegetable oil: For browning the chicken beautifully without overpowering flavors.
Cooked rice: The perfect vehicle to soak up all that luscious sauce.
Green onions: Thinly sliced for a fresh, bright garnish.

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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

I’ve had a lot of fun customizing this Easy Chicken Adobo Recipe depending on what’s on hand or the mood we’re in. Don’t be afraid to tweak it—you’ll find the base is forgiving and delicious.

Adding coconut milk: I once tried this to soften the acidity, and it gave the dish a creamy twist that my family loved.
Using bone-in chicken thighs: You’ll get even more flavor, but expect a slightly longer cooking time.
Spicy kick: Throw in some sliced chili or a dash of hot sauce for when you want a bit of heat.
Vegetarian style: Swap chicken for firm tofu and simmer gently; it soaks up the sauce like a charm.

How to Make Easy Chicken Adobo Recipe

Step 1: Marinate for Maximum Flavor

Start by combining vinegar, soy sauce, minced garlic, black peppercorns, bay leaves, and brown sugar in a large bowl. Add chicken thighs and toss to coat thoroughly. Cover and pop this in your fridge for at least one hour; I sometimes leave it longer, up to three hours, for deeper flavor. This step is what makes the difference between “okay” and “wow.”

Step 2: Brown the Chicken

Heat vegetable oil in a large skillet over medium-high heat until it shimmers. Place the chicken thighs in a single layer—don’t crowd the pan. Let them cook undisturbed for about 4 minutes until golden brown on the bottom, then flip and repeat. Browning adds gorgeous texture and flavor that your family will notice.

Step 3: Simmer in the Marinade

Pour the reserved marinade into the skillet and bring to a boil. Reduce heat to medium-low to maintain a gentle but steady simmer. Cook for 10 minutes, flip the chicken, and continue to simmer for about 10 more minutes or until the sauce reduces by half and thickens slightly. You’ll want the chicken to hit an internal temperature of 165°F (74°C) to be perfectly cooked and safe.

Step 4: Serve It Up

Serve your Chicken Adobo thighs over fresh, steaming rice and sprinkle with thinly sliced green onions. I love how the green onions add both color and a mild bite—plus they make the dish look so inviting on the plate.

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Pro Tips for Making Easy Chicken Adobo Recipe

Don’t Rush the Marinade: I learned that at least an hour of marinating amps up the flavors remarkably, so plan ahead if you can.
Use Skinless Thighs: They brown more evenly and soak up sauce better—skip the skin to avoid excess grease.
Simmer Gently: Keep the heat at medium-low once boiling to prevent tough chicken and encourage a luscious glaze.
Reserve the Marinade: Never toss the marinade—it’s where the magic happens during simmering!

How to Serve Easy Chicken Adobo Recipe

A white oval plate holds eight pieces of grilled chicken with a shiny brown glaze. The chicken has dark char marks and is topped with small green chopped scallions scattered evenly over each piece. The sauce underneath the chicken looks thick and sticky, pooling slightly around the edges. The plate is set on a white marbled surface, enhancing the warm colors of the dish. photo taken with an iphone --ar 2:3 --v 7 - Easy Chicken Adobo, Filipino Chicken Adobo, simple chicken adobo recipe, flavorful chicken adobo, quick Filipino chicken dish

Garnishes

I’m a big fan of green onions for that fresh crunch and color, but sometimes I add a sprinkle of toasted sesame seeds or thinly sliced red chili for a pop of heat and visual interest. A wedge of lemon on the side is also great for those who like a little extra zing.

Side Dishes

Of course, steamed white rice is the classic and makes the perfect base to soak up all that sauce. But I also like pairing this with sautéed greens like bok choy, or even garlic-fried rice when we want to make it a bit more special.

Creative Ways to Present

For celebrations, I’ve served Chicken Adobo over coconut rice in banana leaf-lined bowls which instantly elevated the meal’s vibe. You can also plate individual portions in deep bowls with extra sauce drizzled on top and sprinkle chopped peanuts for texture contrast.

Make Ahead and Storage

Storing Leftovers

Leftovers store beautifully in an airtight container in the fridge for up to 3 days. I usually let it cool fully before refrigerating, which helps maintain the sauce’s texture and flavor when reheated.

Freezing

Freezing this chicken adobo works quite well, too. Just freeze in meal-sized portions and thaw overnight in the fridge before reheating. I recommend freezing without rice, so the grains don’t get mushy.

Reheating

Reheat gently on the stovetop over low heat to preserve the tender chicken and avoid drying out the sauce. Adding a splash of water or broth can help loosen the sauce if it thickened too much in the fridge.

FAQs

Can I use chicken breast instead of thighs?

Yes, you can use chicken breasts, but thighs tend to stay juicier and more tender during the simmering process. If you use breasts, watch the cooking time closely to avoid dryness.
Is it necessary to marinate the chicken?

Marinating is key for that deep, well-rounded flavor in chicken adobo. While you could cook immediately, letting it marinate for at least an hour transforms the taste for the better.
What can I substitute for distilled white vinegar?

Traditional adobo uses white vinegar for its sharpness. If you must substitute, use apple cider vinegar sparingly, but expect a slightly different flavor profile.
Can I make this recipe gluten-free?

Absolutely! Swap out regular soy sauce for tamari or a gluten-free soy sauce alternative to keep things gluten-free without sacrificing flavor.
How long does chicken adobo last in the fridge?

Stored properly in an airtight container, it stays fresh for 3 to 4 days. The flavors actually deepen as it sits!

Final Thoughts

This Easy Chicken Adobo Recipe has become one of my go-to dishes because it’s so forgiving and satisfying every single time. It’s perfect for busy weeknights or when you want to impress with minimal stress. Trust me, once you make it, you’ll have everyone asking for seconds (and the recipe). Give it a whirl and enjoy that comforting harmony of tangy, savory goodness—it’s truly a kitchen hug wrapped in a bowl of rice!