If there’s one dish that brings all the bold, tangy, garlicky flavors of Filipino cuisine straight to your plate, it’s adobo. And this baked chicken adobo with crispy skin and adobo sauce version takes things to the next level—combining traditional flavors with an oven-baked twist that crisps the chicken skin to golden perfection. Whether you're new to Filipino recipes or have grown up with a pot of adobo always simmering on the stove, this recipe is both comforting and crave-worthy. It’s an easy way to bring authentic flavor into your home kitchen—no need for a slow cooker or instant pot this time, just your trusty oven.

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Baked Chicken Adobo with Crispy Skin and Rich Adobo Sauce

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Prep Time 15

Cook Time 1 15

Total Time 1 30

Course Main Course

Cuisine Filipino

Servings 6

Equipment

Large baking dish or Dutch oven This will hold all the chicken and sauce. A Dutch oven retains heat beautifully and is ideal for even baking.
Aluminum foil To tent the dish and prevent the sauce from drying out.
Oven-safe rack (optional) If you want to elevate the chicken above the sauce while baking and keep the skin crispier.
Broiler or oven with broil setting This is crucial for crisping the skin to golden-brown deliciousness.
Small saucepan To reduce and thicken the adobo sauce separately.
Tongs and a spoon for basting and handling the chicken.

Ingredients

For the Chicken

3 pounds bone-in skin-on chicken thighs (you can use drumsticks, but thighs give you that juicy, tender interior and hold up best to baking)
1 tablespoon kosher salt
1 teaspoon ground black pepper
1 tablespoon oil vegetable or avocado oil

For the Adobo Marinade/Sauce

¾ cup soy sauce use a Filipino brand like Silver Swan if you want the most authentic flavor
½ cup cane vinegar or white vinegar if that’s what you have
1 head garlic peeled and smashed (yes, the whole head!)
2 bay leaves
1 teaspoon whole black peppercorns
1 tablespoon brown sugar optional, but adds a mellow sweetness
1 cup water

For Finishing

1 tablespoon cornstarch + 2 tablespoons water slurry to thicken sauce
Chopped scallions and fried garlic for garnish, optional
Steamed white rice for serving

Instructions

Step 1: Marinate the Chicken

Place the chicken thighs in a large bowl or zip-top bag. Combine the soy sauce, vinegar, smashed garlic cloves, bay leaves, peppercorns, brown sugar, and water. Pour the marinade over the chicken and let it rest for at least 30 minutes—or overnight in the fridge for maximum flavor. This step is key to infusing the chicken with that signature adobo taste.

Step 2: Preheat and Prep the Pan

Preheat your oven to 375°F (190°C). Remove the chicken from the marinade (reserving the liquid!) and pat the skin dry with paper towels. Dry skin is essential for crispy results.
If you’re using a rack, place it over a baking dish and arrange the chicken thighs on top. If not, place them directly in the dish, skin side up. Drizzle with a bit of oil and season with salt and pepper.

Step 3: Bake the Chicken

Pour the reserved marinade into the bottom of the baking dish, around the chicken but not over it. Cover loosely with foil and bake for 45 minutes.

Step 4: Uncover and Broil for Crispy Skin

After 45 minutes, remove the foil and spoon some of the cooking liquid over the chicken. Return to the oven and broil on high for 10–15 minutes, or until the skin is deep golden and crispy. Watch closely so it doesn't burn.

Step 5: Reduce the Sauce

While the chicken is crisping, pour the cooking liquid into a saucepan. Simmer over medium heat for about 10 minutes. Stir in the cornstarch slurry and continue simmering until the sauce is thick and glossy. This is your adobo glaze—it’s liquid gold.

Step 6: Serve

Serve the crispy chicken over steamed white rice. Drizzle with the thickened adobo sauce and garnish with chopped scallions and fried garlic if desired. It’s the kind of plate that doesn’t need much else.

Perfect Pairings

While chicken adobo is often served simply with rice, there are a few other great pairings that round out the meal beautifully:

1. Garlic Fried Rice (Sinangag)

If you want to lean fully into the filipino recipes theme, go for garlic fried rice instead of plain. It soaks up the sauce and gives extra texture and punch.

2. Pickled Vegetables (Atchara)

These tangy, crunchy green papaya pickles contrast beautifully with the savory depth of the adobo and help cut through the richness.

3. Sautéed Greens

Try baby bok choy, spinach, or kangkong (water spinach) sautéed with garlic and a bit of soy sauce. Light, healthy, and complementary.

4. Fried Egg

Because why not? A sunny-side-up egg makes everything better, especially with adobo chicken. The runny yolk + adobo sauce is unforgettable.

5. Cold Beer or Calamansi Juice

Whether you’re going for a refreshing Filipino calamansi juice or a crisp beer, either is perfect to balance the bold flavors.

FAQs

1. Can I use boneless, skinless chicken for this recipe?

You can, but you’ll miss out on the crispy skin and deeper flavor. Boneless chicken thighs work well if you’re short on time, but you’ll want to shorten the cook time to avoid drying them out.

2. Can I make this with chicken breast instead of thighs?

Yes, but with caution. Chicken breast tends to dry out faster, especially in the oven. If you’re using it, reduce the cooking time and be sure to marinate longer. It won’t be quite as juicy, but still tasty.

3. What makes this different from adobo chicken Mexican or chipotle adobo chicken?

Great question! While both Filipino and Mexican adobo share the name and some flavor notes, Filipino adobo uses vinegar and soy sauce as its base, while Mexican adobo usually involves dried chilies like chipotle and more earthy, smoky spices. This recipe sticks to the Filipino adobo aesthetic, focusing on vinegar-soy richness rather than chili heat.

4. Can I use the crockpot or instant pot for this recipe?

Definitely! If you want to try a chicken adobo crockpot version, just marinate the chicken, then cook it on low for 6–7 hours or high for 3–4 hours. For chicken adobo instant pot, pressure cook on high for 10 minutes, then broil separately for crispy skin.

5. Is this dish freezer-friendly?

Yes! The chicken and sauce both freeze beautifully. Just let it cool, store in an airtight container, and freeze for up to 2 months. When reheating, crisp the chicken under the broiler again if you can.