I love these sort of chicken dishes, with so much flavor and very easy to make.
Serves 8
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 tbsp sugar
1 tbsp crushed red pepper
1 tbsp 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
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.
Remove the chicken from the marinade. Pat the chicken dry and let stand at room temperature for 30 minutes.
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.