Reviewed: Nov. 30, 2007

Excellent flavor and a real hit served with rice and pineapple! One thing is to make certain you don't use TOO big a pot. I halved the recipe and used my stock pot to fit 6 thighs plus the fluids. Well I should have stuck with a regular pot, because at about 25 minutes of cooking time on the stove, the pan boiled dry. Ths left the chicken a little dry especially on the outside, and without any sauce. BUT the flavor was so intensely good, and the inside meat was so tender, that I am sure a different sized pot that actually kept fluid at a better level would solve this problem. Great recipe, thanks!

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sonnet

Cooking Level: Intermediate

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Reviewed: Nov. 20, 2007

Very salty. Cooked this exactly as written.

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MONTANAMOM1

Cooking Level: Expert

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Reviewed: Oct. 13, 2007

This is absolutely the best chicken recipe I've found! The chicken was cooked on low heat and came out soo juicy and tender. The marinade was wonderful. However, I did make some minor changes. I ran out of soy sauce so I used 1/2 cup of fish sauce and 1/4 soy sauce to make 4 servings. It came out wonderful!! Also, I used boneless chicken breast and cut the fat off so that the sauce wasn't so oily. I will definately be cooking this again and again!

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Chef Helen

Cooking Level: Intermediate

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Reviewed: Oct. 11, 2007

Being filipino I've always cooked adobo in just one pot, but this grilling idea gave it a better kick. Those who are worried about too much soy sauce or salt thats what adobo is all about. Kikoman does have a reduced salt sauce haven't tried it though my mom would throw a fit! I added minced ginger and please don't forget the peppercorns! Thanks for sharing this idea!

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LITTLERUDEGIRL

Cooking Level: Expert

Home Town: Rancho Cucamonga, California, USA

Living In: Charleston, South Carolina, USA

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Reviewed: Oct. 2, 2007

I'm giving this 4 stars but I changed it a bit like others to reduce the salt. I sub'd a little Tamari soy sauce w/ about 1/2 cup of regular soy. Tamari is quite a bit sweeter than regular so I didnt add any sugar. I LOVE the boil in sauce idea and it turned out in no time; instead of grilling for an hour. I only boiled it about 20 mins. The flavor was thru the whole chicken instead of the skin. I just made sure I had enough liquid to almost cover the thighs in the large sautee pan. Then I transfered to a casserole dish and baked it at 350 for another 20 mins. It was yummy! I just put the leftovers with the sauce in the crock pot to shred and serve like "asian" style chicken over rice for tonight. The kids loved it and I'm pretty happy with it. Thanks again for the boil idea, I've never tried it before and it worked great to infuse the flavors of ginger, garlic and soy!

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bizycooker

Cooking Level: Expert

Home Town: Boulder, Colorado, USA

Living In: Scottsdale, Arizona, USA

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Reviewed: Aug. 7, 2007

I think this is great with a few changes. I decreased the soy sauce by 1 cup and increase the water by 2 cups. All of the ingredients remain the same. Instead of grilling the chicken, I leave it to simmer until the meat is falling off the bone, usually 45 min to 1 hour. I made this recipe for my Filipino parents and they said it was better than their own!

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QueenofSuburbs

Cooking Level: Intermediate

Home Town: Kailua, Hawaii, USA

Living In: Hobbs, New Mexico, USA

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Reviewed: Jul. 12, 2007

This is scrumptious. I was raised with Filipino families and this is exactly how this dish is made. It has the perfect amount of soy sauce. You can also cook this all in one pan in the oven. Place all the ingredients in a baking pan being sure not to crowd the chicken. Bake at 375degrees for 50 minutes until most liquid is evaporated and the meat is falling off the bone.

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Cayce Quilter

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Reviewed: Jul. 8, 2007

My husband really liked the taste of the chicken. I used less soy sauce and more water and also broiled chicken instead of grilling. The leftover sauce wasn't very good on rice and veggies, but the final chicken product was very moist and flavorful. Next time I'll marinate veggies or just put soy sauce on them.

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Mrs. Hinman

Cooking Level: Intermediate

Home Town: Albuquerque, New Mexico, USA

Living In: Baltimore, Maryland, USA

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Reviewed: Jun. 23, 2007

I am sorry to give this recipe such a low rating but all I could taste was the soy sauce. The chicken was so salty that my husband had a hard time getting the chicken down. Thanks for sharing though.

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Cheoah

Cooking Level: Intermediate

Home Town: Anchorage, Alaska, USA

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Reviewed: Jun. 16, 2007

This turned out great. The final grilling transforms the grey-looking thighs into colorful & crispy pieces. I cut the soy sauce down and increased the water; the resulting chicken pieces were not salty. Unfortunately, after reducing the liquid, it was still too salty. Still, I recommend this.

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JED901

Cooking Level: Intermediate

Home Town: West Bend, Wisconsin, USA

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Reviewed: Jun. 11, 2007

The best thing about this recipe was how tender the chicken came out. I was expecting something with more flavor but it was mild and a accent to the chicken. Overall it was okay.

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Missy Anne

Cooking Level: Expert

Home Town: Payson, Utah, USA

Living In: Pleasant Grove, Utah, USA

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Reviewed: May 25, 2007

Excellent dish! I would recommend using loy sodium soy sauce because it is a bit salty using regular.

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Megan

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Reviewed: Apr. 19, 2007

I placed all ingredients in a ziplock bag,along with boneless/skinless chicken thighs, mariniated overnite and grilled it the next day. I dont understand why it calls for cooked chicken to then be cooked on a grill. I followed the ingredients but added about 1 tbs red pepper flakes for a lil bit of kick.

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ALFANN02

Cooking Level: Expert

Living In: San Diego, California, USA

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Reviewed: Apr. 14, 2007

This is really good. I cut the recipe in half to make 6 chicken thighs and I broiled it. I'd prefer a thicker sauce, but the chicken was really tender and flavorful. I make this all the time now.

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KARRINE

Cooking Level: Intermediate

Home Town: Spring, Texas, USA

Living In: Ewa Beach, Hawaii, USA

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Reviewed: Mar. 29, 2007

Wow! This was great! I took other's advice and added a chopped onion. My family loves mushrooms so I added a can of mushrooms and rather than grill the chicken I broiled it because it was a little cold outside. Served the remaining broth once simmered over white rice; added a side salad and dinner was served! Easy!

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Patricia

Cooking Level: Intermediate

Living In: Hampton, Virginia, USA

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Reviewed: Mar. 8, 2007

well, this is a chicken recipe i wont make again. i found it came out like bad chinese food, tasting like pure soy sauce. even with low sodium soy sauce, it was still way salty. i broiled at the end instead of grilling, maybe grilling is absolutely needed. i wont find out though, theres too many other good recipes on this site. oh well.

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OSHUNS

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Reviewed: Mar. 1, 2007

I have made this recipe twice now and the whole family loves it. The leftover chicken is great for lunch at work.

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DDNELSON2631

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Reviewed: Feb. 15, 2007

I scaled the recipe down to 4 servings, left out the bay leaf because I don't have any, and I used chicken breast instead of thighs. I thought this recipe was really good. Thighs would be better, more moist. I just never have them on hand. My picky toddler even liked his "bobo chicken." Will definitely make again. Thanks for sharing, Donna!

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Kara

Cooking Level: Expert

Living In: San Antonio, Texas, USA

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Reviewed: Jan. 24, 2007

This dish was very tasty, but a little too salty. I'd suggest using salt-reduced soy. I also added a dash of dry sherry, a little lemon juice, a pinch of sugar and some extra garlic. Yum!

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ironcheffer

Cooking Level: Expert

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Reviewed: Jan. 14, 2007

Excellent recipe. It is not necessary to grill it but does give it a little extra texture to it. Do not overcook the thighs in the mixture.

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Sandra C

Cooking Level: Intermediate

Living In: Shawano, Wisconsin, USA

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