chicken adobo recipe with honey

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By alie

Ohhhhhhh, look what we got here! Two lovely recipes for some Chicken Adobo. Yum yum, give me some of that! Now, let’s see which one we can whip up today.

First up, we have this Honey Glazed Crockpot Chicken Adobo Recipe. Rrrrr, my stomach’s already growling just thinking about it!

Crockpot Chicken Adobo

Honey Glazed Crockpot Chicken Adobo


  • 1 1/2 pounds boneless, skinless chicken thighs
  • Kosher salt and freshly ground black pepper
  • 1/3 cup honey
  • 1/3 cup low-sodium soy sauce
  • 1/4 cup apple cider vinegar
  • 1/4 cup ketchup
  • 3 cloves garlic, minced
  • 1 teaspoon dried oregano
  • Cooked rice, for serving
  • Sliced green onions and toasted sesame seeds, for garnish


  1. Season the chicken thighs with salt and pepper and add them to the crockpot.
  2. In a small bowl, whisk together the honey, soy sauce, apple cider vinegar, ketchup, garlic and oregano. Pour the mixture over the chicken.
  3. Cook on low for 6 hours, or on high for 3-4 hours, until the chicken is cooked through and tender.
  4. Serve the chicken over rice, garnished with sliced green onions and toasted sesame seeds.

Mmmmm, sounds delicious right? And since it’s a crockpot recipe, it’s perfect for lazy days when you don’t want to do much cooking. Win-win, baby!

Now, let’s move on to our second recipe, the Chicken Adobo by The Recipe Critic.

Chicken Adobo

Chicken Adobo


  • 1/3 cup low-sodium soy sauce
  • 1/3 cup white vinegar
  • 1/3 cup water
  • 1/4 cup brown sugar
  • 1 tablespoon minced garlic
  • 1 tablespoon whole black peppercorns
  • 2 bay leaves
  • 2 pounds bone-in, skin-on chicken thighs
  • Sliced green onions and cilantro leaves, for garnish
See also  moonshine apple pie recipe


  1. In a large bowl or zip-top bag, combine the soy sauce, white vinegar, water, brown sugar, garlic, black peppercorns and bay leaves.
  2. Add the chicken to the marinade and toss to coat. Cover the bowl or seal the bag and marinate for at least 1 hour in the refrigerator.
  3. Preheat the oven to 375°F. Remove the chicken from the marinade and transfer to a baking dish.
  4. Bake for 30-35 minutes, or until the chicken is cooked through and golden brown.
  5. Garnish with sliced green onions and cilantro leaves and serve hot.

Oh my gosh, my mouth is watering just reading this recipe! And did you see that you only need one bowl (or bag) to marinate the chicken? Easy peasy, lemon squeezy!

So, which recipe should we make? I don’t know about you, but I think I might have to make both. Who can resist some delicious Chicken Adobo anyway? Let’s get cooking!

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