This was dinner the other night. DH gave it a Very Good and I gave it a Good.
EMERIL LAGASSE-EMERIL AT THE GRILL
Filipino-Inspired Adobo Chicken Thighs
1 1/4 cups plus 1 TB. cider vinegar
1/2 cup plus 1 TB. soy sauce
1/4 cup minced garlic
2 bay leaves
2 bone-in, skin-on chicken thighs
1/4 cup honey
Olive oil, for brushing
1 tsp. salt
1/2 tsp. freshly ground black pepper
1. Combine 1/4 cup of the vinegar, 3 TB. of the soy sauce, garlic and bay leaves in a resealable plastic bag. Add the chicken thighs and turn to coat them evenly. Seal the bag and marinate the chicken for at least 4 hours in the refrigerator.
2. Preheat a grill to medium.
3. Combine 1 cup of the remaining vinegar, the remaining 1/4 cup plus 2 TB. soy sauce and the honey in a 1 qt. saucepan. Bring to a boil and immediately turn down to a simmer. Continue to cook until the mixture thickens enough to coat the back of a spoon and is reduced by half, 11 to 13 minutes. Stir in the remaining 1 TB. vinegar. Remove from heat and set aside to cool.
4. Remove the chicken from the bag (discard the marinade), and pat it dry with paper towels. Brush the chicken with olive oil and season it with the salt and pepper. Place the chicken on the grill and cook, turning frequently, until it is just cooked through and thermometer registers 165 F, 20 to 25 minutes. Transfer the chicken to a platter, drizzle the sauce over it and serve.
Source: Food and Wine Best of the Best Cookbooks-Emeril Lagasse-"Emeril At The Grill"
EMERIL LAGASSE-EMERIL AT THE GRILL
Filipino-Inspired Adobo Chicken Thighs
1 1/4 cups plus 1 TB. cider vinegar
1/2 cup plus 1 TB. soy sauce
1/4 cup minced garlic
2 bay leaves
2 bone-in, skin-on chicken thighs
1/4 cup honey
Olive oil, for brushing
1 tsp. salt
1/2 tsp. freshly ground black pepper
1. Combine 1/4 cup of the vinegar, 3 TB. of the soy sauce, garlic and bay leaves in a resealable plastic bag. Add the chicken thighs and turn to coat them evenly. Seal the bag and marinate the chicken for at least 4 hours in the refrigerator.
2. Preheat a grill to medium.
3. Combine 1 cup of the remaining vinegar, the remaining 1/4 cup plus 2 TB. soy sauce and the honey in a 1 qt. saucepan. Bring to a boil and immediately turn down to a simmer. Continue to cook until the mixture thickens enough to coat the back of a spoon and is reduced by half, 11 to 13 minutes. Stir in the remaining 1 TB. vinegar. Remove from heat and set aside to cool.
4. Remove the chicken from the bag (discard the marinade), and pat it dry with paper towels. Brush the chicken with olive oil and season it with the salt and pepper. Place the chicken on the grill and cook, turning frequently, until it is just cooked through and thermometer registers 165 F, 20 to 25 minutes. Transfer the chicken to a platter, drizzle the sauce over it and serve.
Source: Food and Wine Best of the Best Cookbooks-Emeril Lagasse-"Emeril At The Grill"