This is a classic recipe for chicken adobo but with a spicy twist! It’s garlicky and savory with a kick from the addition of our homemade chili oil, making this for sure a favorite amongst all you spicy-lovers.

This spicy chicken adobo officially kicks off the FIRST recipe of our chili oil series where I’ll be sharing some of my favorite spicy recipes using chili oil!

It’s incredibly easy to make, and the best part is that you can store the oil in the fridge for weeks to use whenever you want.

Ingredients for spicy chicken adobo

2-3 lbs bone-in, skin-on chicken thighs
2 bay leaves
3 garlic cloves, smashed
~1-2 cups water, just enough to cover the chicken

Marinade:

2-4 tbsp chili oil (along with the flakes/crisps)
1 tsp whole black peppercorns
2.5 tbsp dark brown sugar
1/3 cup soy sauce
1/4 cup white vinegar

Note: depending on how much chili oil you put in the marinade will ultimately affect how spicy your adobo will be. For reference, 2-3 tbsp of oil would be relatively mild for this recipe, so feel free to add more or less according to your tolerance.

To marinate or to not marinate?

This is a common debate I see all the time regarding adobo! Here are my thoughts:

To marinate: This is what I usually do, and what my parents always did. Marinating helps tremendously in seasoning the entirety of your chicken so that it’s super flavorful when you cut into it. The acidity of the vinegar also has a longer time to break down the proteins of the chicken, ultimately making it more tender by the next day you cook it.

To not marinate: I have nothing against skipping the marinade! In fact, I sometimes do it whenever I’m in a pinch or for conveniency sake…So by all means, I totally recommend this method as well. The only slight difference would be the flavor intensity of your chicken, which is typically reduced when skipping the marinating step.

Instructions

In a bowl or container, combine all the ingredients together for the marinade and mix.

Add in your chicken and ensure they’re completely covered with the adobo marinade. Let sit in the fridge overnight (~8 hrs) or at the very least 1 hour.

The next day, heat a deep pan or pot with 2-3 tbsp of oil. Sear the marinated chicken (if you chose to marinate it) skin-side down until they develop a golden brown sear.

Flip the chicken over, then pour in the remaining marinade, just enough water to cover the chicken, the bay leaves, and smashed garlic.

Bring this to a boil, then simmer for 30 minutes with a lid.

After 30 minutes, turn up your heat to a medium-high and begin reducing the sauce until it becomes sticky and it glazes the chicken.

Top with green onions and sliced red chilies. Enjoy!

How to store chicken adobo

Chicken adobo can usually last for around 3-4 days in the fridge since the sauce’s acidity and salt help to preserve the meat longer.

You’ll also notice that the flavor intensity of the chicken actually becomes stronger in the next few days as the sauce penetrates the proteins of the chicken even more!

To reheat, simply place the chicken and the sauce in the microwave, or gently heat in a saucepan, stirring occasionally to avoid burning. The sauce will become gelatinous and clumpy when left to cool, and that’s typically from the collagen extracted from the chicken during the simmering process.