Gav Martell: He’s in the Kitchen


Filipino-Inspired Adobo Chicken Thighs

Tangy and sweet, savoury and delicious

My children's nanny is from the Philipines and prepares some absolutely delicious dinners for us whenever we ask her. However, ask as I might, she keeps these recipes close to the vest and just laughs whenever I ask her for a recipe or how she makes anything. I took it upon myself to make her an equally delicious chicken dish I thought she may enjoy. Tangy and sweet, savoury and delicious, it was hit with the whole family—and you know I'm not giving her the recipe!


Filipino-Inspired Adobo Chicken Thighs

Adapted from Emeril Lagasse

Serves: 4


1 1/4 cups cider vinegar
1/2 cup soy sauce
1/4 cup minced garlic
2 bay leaves
8 boneless, skinless chicken thighs
1/4 cup honey
Olive oil, for brushing
1 teaspoon salt
1/2 teaspoon freshly ground black pepper


 Combine 1/4 cup vinegar, 3 tablespoons of soy sauce, garlic and bay leaves in a resealable plastic bag. Add the chicken thighs and turn to coat evenly. Seal the bag and marinate the chicken for at least 4 hours in the refrigerator.

 Preheat the grill to Medium.

 Combine 1 cup of the remaining vinegar, the remaining soy sauce, and the honey in a saucepan. Bring to a boil and immediately turn down to a simmer. Continue to cook until mixture thickens enough to coat the back of a spoon and is reduced by half, about 12 minutes. Remove from the heat and set aside to cool.

 Remove the chicken from the bag (discard marinade), and pat dry with paper towels. Brush the chicken with olive oil and season with salt and pepper. Place the chicken on the grill and cook, turning frequently, about 20 minutes. Transfer the chicken to a platter, drizzle the vinegar-soy sauce over it, and serve