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Baked Chicken Adobo with Crispy skin

Baked Chicken Adobo with Crispy Skin and Rich Adobo Sauce

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Prep Time 15 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 30 minutes
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

  1. 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

  1. 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.
  2. 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

  1. 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

  1. 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

  1. 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

  1. 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.