Smoked Chicken Adobo

Name: Chicken Adobo Geräuchert
Total time: 4 h
Ingredients: 8 g Brauner Zucker; 60 ml Reisessig; 60 ml Sojasauce; 20 g Knoblauchzehen gehackt; 5 g Schwarze Pfefferkörner grob gemahlen; 3 Stk. Lorbeerblätter

MarinadePoultryHot SmokingMedium4-5 hrs (incl. marinating time)74-76 °C115-130 °CApple + Alder

Filipino adobo combines vinegar, soy sauce and garlic into a savory brine that makes the chicken tender and flavorful. The subsequent smoking adds a smoky depth that elevates this dish to a new level. The combination of acidic marinade and smoke is unique.

Ingredients(for 1 kg)

Brown sugar8 g

Rice vinegar60 ml

Soy sauce60 ml

Garlic cloves minced20 g

Black peppercorns coarsely ground5 g

Bay leaves3 Stk.

Instructions

Marinating

4–24 hrs

Stir all marinade ingredients together. Place chicken pieces in a zip bag, add marinade and marinate in the refrigerator for at least 4 hours.

Smoking Preparation

15 min

Remove chicken from marinade, drain and lightly pat surface dry. Boil remaining marinade and set aside for glazing. Preheat smoker to 115–130 °C.

Smoking

2.5–3.5 hrs

Place chicken in the smoker and smoke with apple and alder wood. In the last 30 minutes, glaze with the boiled marinade. Smoke to an internal temperature of 74–76 °C.

Resting

10 min

Remove chicken from smoker and let rest for 10 minutes before serving.

Pro Tip

Boil the remaining marinade and apply as a glaze in the last 30 minutes of smoking – creates a shiny, caramelized surface.

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