Wow, I served with brown rice and lots of the juice/glaze drowning everything. Tastes just like dad's!! I am used to adobo made in a big stock pot and simmered for hours, so this was a nice change but still had authentic flavor. It didn't turn glaze-like (more of just an adobo juice), but thats probably due to the fact I used less honey. I made the marinade and put the chicken in a bag with it and froze it until ready to use. Yesterday i put it in the fridge to defrost and further marinate the flavor. FABULOUS!! And for those who say it is too salty, it is not at all. I used reduced sodium soy sauce after reading the reviews, but ended up putting La Choy full sodium soy on afterward because it was lacking something. Salt. It's just how the flavors are supposed to be. That taught me not to mess with perfection ;)
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Wow, I served with brown rice and lots of the juice/glaze drowning everything. Tastes just...