Vinegar is traditionally used by Europeans to preserve chicken on long journeys on ships.
When these ships reached South America, the Philipinos made adobo chicken with the pickled chicken. I am going to show you how to make this ancient recipe.
- 6 chicken drumsticks
- 2 tbsp of pickle juice
- 1/2 tsp of salt
For the herb paste
- 1 white onion
- 7 cloves of garlic
- olive oil
- 5 chilli peppers
- a tbsp of tomato paste
- 1 tbsp of paprika powder
- 1 tsp of salt
- 1 tsp of ground black pepper
- Dice the onion and chop fine the garlic cloves. Fry these in a pan in some olive oil.
- In the meantime, chop fine the chilli peppers and add this to the onion and garlic.
- Stir fry this until the onions are slightly browned and soft.
- Add the tomato paste and more olive oil when the paste threatens to dry. Keep stirring this until the paste gets a dark brown colour without its getting burned.
- Season the paste with the paprika powder, salt and pepper and give it a good stir as you take the pan off the fire so the paste can cool down.
- Pour the pickle juice over the chicken drumsticks and sprinkle on some salt. Rub the cooled paste over the chicken and make sure the chicken is covered all over.
- Let this sit for four hours or overnight in the fridge.
- Fire up your grill with a temperature of about 160°C and stick a thermometer in the thickest part of one drumstick.
- Let the chicken cook to a core temperature of 70°C (158F). Turn halfway to let the meat cook evenly.
- Let the drumsticks rest for a few minutes before serving.
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BBQ gear used
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