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

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.

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:

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

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:

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.

More Backyard 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:

Chicken

Smoked Whole Chicken

Chicken

Bourbon Glazed Smoked Chicken Quarters

Recipes

Smoked Chicken Salad

Chicken

Pollo Guisado (Puerto-Rican Chicken Stew)

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!