Filipino Grilled Chicken

By á-3145

Ingredients

• 3 cups water
• 1 cup coconut vinegar or apple cider vinegar
• 1/2 cup fresh lemon juice
• 1/2 cup tamari or soy sauce
• 1/4 cup Asian fish sauce
• 10 garlic cloves, crushed
• 2 tablespoons sugar
• 1 tablespoon crushed red pepper
• 1 tablespoon black peppercorns
• 5 whole star anise pods
• 5 bay leaves
• Two 3 1/2-pound chickens, cut into 8 pieces each
• Canola oil, for brushing
• Kosher salt
• Freshly ground black pepper

Preparation

Step 1

Step 1
In a large, sturdy resealable plastic bag, combine all of the ingredients except the oil, salt and pepper. Shake to evenly distribute the chicken and adobo marinade; seal the bag, pressing out the air. Refrigerate overnight.

Step 2
Remove the chicken from the marinade. Pat the chicken dry and let stand at room temperature for 30 minutes.

Step 3
Meanwhile, light a grill. Brush the chicken with oil and season with salt and black pepper. Grill over moderate heat, turning occasionally, until lightly charred and an instant-read thermometer inserted in the thickest parts registers 165°, about 30 minutes. Transfer the chicken to a platter and let rest for 10 minutes before serving.