Grilled chicken in adobo marinade; Inihaw na manok
Recipe by Lisa Futterman
At http://www.chicagotribune.com/lifestyles/ct-mag-summer-2015-food-2-20150603-story.html
Ingredients:
6 bone-in, skin-on chicken thighs
1 cup Filipino vinegar* (cane vinegar or coconut vinegar)
10 garlic cloves, 5 crushed coarsely, 5 crushed finely
1 teaspoon kosher salt (plus more for seasoning)
3 whole dried bay leaves
1 teaspoon black peppercorns, coarsely crushed (plus more for seasoning)
¼ cup grade B maple syrup
*Filipino vinegar is available at Asian groceries.
(Note from P. - If it's too hard to find in our area, what can substitute for Filipino vinegar? Will plain rice wine vinegar work?)
Instructions:
1. Combine all ingredients thoroughly, and marinate in the refrigerator overnight (at least 4 hours)
2. Remove chicken, reserving marinade, and pat dry. Brush lightly with oil, season with salt and pepper, and cook on a preheated grill until well marked, about 3 minutes per side. Remove from the grill, and place on a rack on a baking sheet. (This step can be done up to 3 hours before serving.)
3. In the meantime, place the reserved marinade in a small pot, and reduce over medium-high heat until thickened.
4. When ready to serve, finish chicken in a 350-degree preheated oven until the internal temperature reaches 165 degrees, about 10 minutes.
5. Place chicken on a serving platter. Add the drippings from the chicken pan to the marinade. Season to taste with salt and pepper, and pour the reduced marinade on top of the chicken. Serve at once, or allow to cool to room temperature.
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