Chicken Adobo with Grilled Shishito and Aji Dulces
1 hr 40 mins
- 2 pounds chicken thighs and drumsticks
- 20 garlic cloves
- ½ to ⅓ cup Mazola® Corn Oil
- 300 mL rice vinegar
- 150 mL soy sauce
- 1 tablespoon whole black peppercorns
- 3 tablespoons brown sugar
- 5 bay leaves
- 120 mL water
- 1 tablespoon rocoto chili paste
- 1 handful cilantro
Crush the garlic cloves and add to a bowl together with the rice vinegar, soy sauce, black peppercorns, sugar, bay leaves, water, Mazola® Corn Oil, and the rocoto chili paste.
Mix together and add marinade to the chicken. Cover and marinate overnight in the fridge.
Remove from the fridge one to two hours before cooking.
Place the chicken on the grill for about ten minutes per side and then set aside. When ready to cook, heat your grill to medium-high.
In a hot pan heated over high heat, pour the mixture and bring to a boil.
Add the chicken to the pan covering all areas.
Reduce the temperature of the grill to the low and put the chicken back on the grill. Close the lid and cook for 35 minutes.
Brush all the chicken with the sauce and leave on the grill for another 15 minutes.
Take the chicken out and brush it with the sauce one last time, top with the cilantro to finish.
Recipe by Chef Yisus @chefyisus