Smoked Chicken Adobo

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A soy-garlic marinade and a rich sauce featuring bay leaves and black peppercorns pair up for this Philippines-inspired Smoked Chicken Adobo.

A skillet filled with seasoned chicken. The text overlay reads "Smoked Chicken Adobo" at the top, and "Hey Grill Hey" at the bottom.
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Smoked Chicken Adobo

Get ready to turn your backyard into a Filipino hotspot with this Smoked Chicken Adobo recipe. This dish combines the familiar flavors of soy and garlic with a smoky BBQ twist to transform the chicken.

The best part is you can make it with just a handful of everyday ingredients that come together to create deep, savory comfort food. The chicken smokes low and slow until tender, then finishes in a rich, glossy adobo sauce for a perfect balance of tangy, salty, slightly sweet, and subtly smoky.

Whether you’re hosting a weekend cookout or just craving something special for dinner, this smoked adobo served over steaming rice is going to be an instant favorite.

What is chicken adobo?

Chicken adobo is the unofficial national dish of the Philippines. When you get a bite of the salty, tangy, and savory flavors, you’ll understand why. Traditionally, meat is marinated in soy sauce, garlic, and spices, then simmered in that same liquid until tender.

While this recipe honors those traditional flavors, it’s my BBQ spin on a friend’s family recipe, not a strictly authentic version. The biggest twist happens when you take it to the smoker. That gentle wood smoke adds a whole new dimension without overwhelming the signature adobo flavor.

A zip-top bag of raw chicken, and a hand pouring a cup of soy sauce into it.

How Long to Marinate Adobo Chicken

The beauty of this chicken adobo marinade lies in its beautiful simplicity. Soy sauce and minced garlic work together to create a flavor foundation for this Filipino classic. The soy sauce brings salt and umami, while the garlic adds that aromatic punch that makes your mouth water even before the chicken even hits the smoker.

To prepare, simply mince your garlic cloves, combine with the soy sauce in a zip-top bag, add your chicken, and give everything a gentle massage to ensure even coating. The chicken needs just 30 minutes in the fridge to soak up these flavors, though you can extend this to 2 hours if you have the time. This brief marinade period makes this recipe wonderfully weeknight-friendly while still delivering impressive flavor.

Ingredients for Adobo Sauce

The sauce for this smoked chicken adobo comes together with just a handful of pantry staples. Most of these ingredients are probably already sitting in your kitchen waiting to be put to delicious use. Here’s what you’ll need:

  • 1 Tablespoon canola oil
  • 1 Tablespoon fresh peppercorns
  • 3 bay leaves
  • 1 cup chicken stock
  • 3 tablespoons palm sugar (or raw cane sugar)
  • ¼ cup cane vinegar (or seasoned rice vinegar)
  • plus the reserved marinade

Once simmered together, these ingredients create a savory, fragrant sauce that soaks into the chicken while it finishes smoking.

Chicken legs and thighs on the grates of a smoker.

How Long to Smoke Chicken

The smoking process for this chicken adobo happens in two phases, with a total cooking time of about 2 hours. I did this chicken on my Camp Chef Woodwind Pro, but you can do them on any smoker, or even in your oven. Either way, the whole cook takes place at a temperature of 275 degrees F.

During the first hour, the chicken smokes solo, absorbing that mild wood flavor while beginning to cook through and tenderize. The second hour is where things heat up. The chicken bathes in a 12-inch cast iron skillet in that flavorful adobo sauce, with the smoke now flavoring both components together.

While these time estimates work well in most situations, remember that cooking meat is never about the clock. It’s about temperature and doneness. Watch for visual cues like the skin beginning to crisp and the meat starting to pull back from the bone. Most importantly, trust your meat thermometer!

The chicken should reach an internal temperature of 165 degrees F before the browning phase, and will finish around 175 degrees F, which is perfect for chicken quarters as it allows the connective tissues to break down, resulting in that tender, succulent texture we’re after.

How to Make Chicken Adobo on the Smoker

Now that you’ve got your ingredients, it’s time to turn them into smoky, tangy, savory deliciousness. Here’s how:

  1. Marinate the chicken. Combine the soy sauce and garlic in a zip-top bag, add the chicken, then seal the bag, removing any excess air. Give everything a gentle rub, and refrigerate for 30 minutes, or up to 2 hours. This brief bath infuses the chicken with umami goodness, and sets the stage for all the flavor to come.
  2. Preheat the smoker. Set your smoker to 275 degrees F and select a mild wood like apple or cherry. The gentle smoke will complement the bold, saucy flavors without overpowering them.
  3. Smoke the chicken. Remove the chicken from the marinade, and make sure to save that liquid! Pat dry the chicken with a paper towel to remove any excess marinade, and place directly on the grates. While the smoke works its magic, prepare the sauce.
  4. Make the adobo sauce. Toast peppercorns and bay leaves in oil in a 12-inch cast iron skillet until fragrant. Add the remaining ingredients including your reserved marinade. This symphony of flavors transforms into a glossy, richly flavored sauce.
  5. Add chicken and finish smoking. Remove your chicken from the smoker, then nestle it into the sauce. Baste everything thoroughly with a spoon, then return your skillet to the smoker for another hour. This allows all the ingredients to meld, and the chicken to tenderize.
  6. Brown the chicken. Crank the heat to create that irresistible caramelized exterior while the sauce reduces to a glossy finish. This final step adds texture and intensifies the flavor.
  7. Serve and enjoy! Serve this smoky adobo chicken with a scoop of rice, or over a bed of rice to soak up all the saucy goodness. Enjoy, and try to leave yourself some leftovers.
Metal tongs turning chicken thighs and legs in a skillet.

Serving Suggestions

This chicken was made for rice. Spoon it over steaming white rice to soak up every drop of that tangy, rich sauce. Because it marinates and smokes quickly, it’s perfect for family dinners when you want something a bit more special than the usual weeknight fare but don’t want to spend hours cooking. It’s also perfect for special occasions when you need something special in a hurry.

Storing Leftovers

Leftovers are rare, but this Smoked Chicken Adobo stores beautifully in an airtight container in the refrigerator for up to 4 days. The flavors actually continue to develop as it sits, making it one of those dishes that tastes even better the next day. Honestly, I’d make extra just for the leftovers.

An overhead shot of smoked chicken adobo in a cast iron skillet.

More Smoked Chicken Recipes

My Smoked Chicken Adobo is just one of hundreds of mouthwatering BBQ recipes I’ve developed and tested right in my own backyard. If you’re craving more smoky chicken goodness, I’ve got you covered with recipes for every occasion and flavor preference. Check out some of my family’s favorites:

Remember, you can access this entire recipe collection anytime, anywhere right in your pocket with the Hey Grill Hey App.

Smoked Chicken Adobo Recipe

Now it’s your turn to bring these incredible Filipino-inspired flavors to your own backyard! I can’t wait for you to try this Smoked Chicken Adobo recipe and experience the soy-garlic-vinegar combination kissed with gentle smoke. Once you’ve made it, please come back and leave a rating and comment to let me know how it turned out.

Don’t forget to share your smoking success by posting photos of your creation on my Facebook and Instagram with @heygrillhey. Your pictures inspire our whole community of Backyard BBQ Heroes!

Smoked Chicken Adobo

By: Susie Bulloch
0 from 0 votes
A soy-garlic marinade and a rich sauce featuring bay leaves and black peppercorns pair up for this Philippines-inspired Smoked Chicken Adobo.
Prep Time15 minutes
Cook Time2 hours
Marinating Time30 minutes
Total Time2 hours 45 minutes
Servings6 people
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Ingredients
 

  • 3 pounds chicken quarters or legs and thighs

Adobo Marinade

  • ½ cup soy sauce
  • 6 cloves garlic minced

Adobo Chicken Sauce

  • 1 Tablespoon canola oil
  • 1 Tablespoon fresh peppercorns
  • 3 bay leaves
  • 1 cup chicken stock
  • ¼ cup cane vinegar or seasoned rice vinegar
  • 3 Tablespoons palm sugar or raw cane sugar

Instructions
 

  • Marinate the chicken. Add the soy sauce and minced garlic to a gallon zip-top bag, then add the chicken. Seal the bag, while carefully releasing any excess air. Gently massage the bag to work the marinade into the chicken. Place the bag in the refrigerator for at least 30 minutes, or up to 2 hours.
    3 pounds chicken quarters, ½ cup soy sauce, 6 cloves garlic
  • Preheat the smoker. While the chicken marinates, set your favorite smoker to 275 degrees F. I recommend a mild wood like maple, alder, or a fruit wood like apple or cherry.
  • Smoke the chicken. Remove the chicken from the bag, then pat it with a paper towel, removing any excess marinade. Reserve the marinade, then place the chicken directly on the grill grates for around 1 hour.
  • Make the adobo sauce. Preheat the canola oil in a 12-inch cast iron skillet over medium-high heat. Add the peppercorns and bay leaves and cook for 2-4 minutes, until fragrant. Add in the chicken stock, sugar, vinegar, and reserved marinade, then stir everything together gently.
    1 Tablespoon canola oil, 1 Tablespoon fresh peppercorns, 3 bay leaves, 1 cup chicken stock, ¼ cup cane vinegar, 3 Tablespoons palm sugar
  • Add chicken and finish smoking. Carefully transfer the chicken from the smoker to the sauce. Scoop spoonfuls of the sauce over the chicken until everything is evenly coated. Place the skillet on the smoker grates, close the lid, and continue smoking for approximately 1 hour.
  • Brown the chicken. Once your chicken reaches an internal temperature of 165 degrees F, crank the temperature on your smoker to high (425-450 degrees F). Allow everything to cook for 10-15 minutes so the chicken develops a nice, brown exterior. When your chicken reaches an internal temperature of 175 degrees F using an instant-read meat thermometer, remove the skillet to cool for a few minutes.
  • Serve and enjoy! Wait 5-10 minutes so that juicy goodness settles in the chicken and the sauce sets a little. Serve as-is with a side or bed or rice, and enjoy!

Nutrition

Calories: 500kcal | Carbohydrates: 11g | Protein: 35g | Fat: 35g | Saturated Fat: 9g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 15g | Trans Fat: 0.2g | Cholesterol: 190mg | Sodium: 1299mg | Potassium: 513mg | Fiber: 1g | Sugar: 5g | Vitamin A: 164IU | Vitamin C: 1mg | Calcium: 34mg | Iron: 2mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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About

FOUNDER/BBQ BOSS LADY

Susie is the BBQ Brain behind the Hey Grill Hey website. Her passion for smoked meats and developing fun, new recipes have landed her on the Food Network, cooking turkeys with Shaq, and on a couple of Guinness World Records. When she’s not grilling, she is hanging out with Todd and their three kids, preferably outdoors!

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