Easy Weeknight Grilled Adobo Chicken Thighs are a no-fail solution to get everyone around the dinner table. They’re juicy, tender, full of flavor and go with any of your favorite side dishes! (Inspired by Wildtree's Adobo Chicken recipe)
Total time.Total Time 2 hourshours17 minutesminutes
Course.Course Main Course
Cuisine.Cuisine Latin American
Number of servings.Servings 6
Calories per serving.Calories 234kcal
Ingredients
1½teaspoongarlic powder
1teaspoonkosher salt
¾teaspoononion powder
½teaspoonblack pepper
½teaspoondried oregano
⅛teaspooncayenne pepper
2tablespoonred wine vinegar
1tablespoonbrown sugar
2tablespoonolive oil, or avocado oil
2poundschicken thighs, boneless, skinless
Instructions
Combine all ingredients in a shallow bowl or ziptop bag. Marinate for at least 2 hours or overnight.
Grilling Instructions (preferred method)
Preheat an outdoor grill or grill pan over medium-high heat. Brush the grates or pan with oil. Grill the chicken for 10 to 12 minutes, flipping over half way through the cooking time.
Roasting Instructions
Preheat oven to 425°F. Cover a sheet pan with parchment or foil lightly coated with cooking spray. Roast the chicken for 15 to 25 minutes.
Sauteeing Instructions
Heat a small amount of oil in a skillet over medium-high heat. Saute the chicken for 10 to 14 minutes, flipping over half way through the cooking time.
Video
Notes
Cooking ranges are given and vary based on the size of the chicken thighs.
The chicken is done when the thickest part of the meat registers 165°F.
Always rest the chicken for about 5 minutes before serving.