Large adobo chicken marinade

Adobo Chicken Marinade

This is a good Mexican style marinade that isn't very spicy hot with a very pleasant flavor.

I use this recipe when marinating chicken for a variety of Mexican dishes from soups to fajitas

Yield: As written - for one pound of chicken breast, adjust as needed

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Adobo Chicken Marinade Recipe

Preparation Instructions

Place all ingredients into a cruet and vigorously shake to create an emulsification.
Pour into a large bowl, add chicken breast meat and marinade for at least 1 hour.
Grill chicken to well-done (of course)

Yield: As written - for one pound of chicken breast, adjust as needed
Helpful Hints

You can chop the chicken breast into small pieces and grill on skewers, or you can grill the breasts whole and then slice them after grilling - your choice. This marinade could probably even be used to pan fry ground chicken/turkey if you were so inclined.


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This is brilliant I`m host of garden party this weekend and this will fit perfect in my menu. This is the best food blog!


Adobo is a Filipino dish.


Actually, adobo is Iberian in origin.

Spanish/Portuguese, Mexican and Filipino versions traditionally used different ingredients.

"Adobar" is a Spanish infinitive that means "to marinate" or "to pickle". As a condiment, the adobo marinade was first used to preserve meat.

It began in Iberia as a rub or marinade that used available ingredients such as olives, vinegar, oregano and paprika/pimenton.

The Spanish and Portuguese took it to their various outposts from Latin American to the Azores and Madeira during the colonization period.

Mexicans added their popular local ingredients such as tomatoes and chiles.

When the Spanish colonized The Philippines, Filippinos already had a dish/marinade that featured vinegar. The Spanish recognized the *method* and referred to it as "adobo", and the Spanish name stuck. But in fact Filipino adobo is sweet, not hot, in nature and along with the vinegar relies on soy, rather than chiles or tomato.