Filipino Adobo Smoked Chicken
Adobo chicken is a classic of Filipino cuisine where vinegar, soy sauce, bay leaves, and black pepper form the base. In this recipe the chicken is first marinated in the adobo marinade then hot-smoked, combining the characteristic acidity and depth of adobo with a smoky note. A powerful, multi-layered smoked dish.
Ingredients(for 1 kg)
Instructions
Prepare Marinade
10 minutesMix rice vinegar, soy sauce, pressed garlic, crushed bay leaves, black pepper, sea salt, and brown sugar. Rub and submerge the chicken completely.
Marinating
6-8 hoursMarinate the chicken covered at 4 °C in the refrigerator. Turn at least twice. After marinating, remove from liquid, pat dry, and air-dry for 30 minutes.
Smoking
2-3 hoursPreheat smoker to 115–130 °C with hickory and apple wood. Smoke chicken until a core temperature of 74 °C is reached at the thigh. The skin should appear dark brown and aromatic.
Resting and Serving
10 minutesRest the chicken covered for 10 minutes. Serve with steamed jasmine rice, fresh spring onions, and a squeeze of calamansi or lime juice.
Pro Tip
After marinating, pat the chicken pieces dry and let them air dry for 30 minutes. The vinegar in the marinade can develop a sharp taste at too high a smoking temperature – keep the temperature controlled.
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