Adobo Chicken with Pineapple Salsa

This Adobo Chicken recipe combines the traditional savory flavors of the classic Filipino dish with a refreshing pineapple salsa for a delightful twist. The chicken is marinated in a mixture of soy sauce, vinegar, garlic, and spices, then grilled to perfection. The pineapple salsa adds a sweet and tangy contrast, making this dish vibrant and appealing. It is perfect for a family dinner and respects dietary needs by being gluten-free and dairy-free.

Ingredients:

• 4 chicken thighs, bone-in and skin-on
• 1/4 cup soy sauce
• 1/4 cup white vinegar
• 1/4 cup water
• 1 tablespoon brown sugar
• 1 teaspoon black pepper
• 4 cloves garlic, minced
• 2 bay leaves
• 1 teaspoon paprika
• 1 tablespoon vegetable oil
• 1 cup fresh pineapple, diced
• 1/2 red onion, finely chopped
• 1 jalapeño, seeded and diced
• 1/4 cup cilantro, chopped
• Juice of 1 lime
• Salt to taste

Instructions:

1. In a bowl, combine soy sauce, white vinegar, water, brown sugar, black pepper, minced garlic, bay leaves, and paprika to create the marinade.
2. Add the chicken thighs to the marinade, cover, and refrigerate for at least 1 hour, preferably overnight.
3. Preheat the grill to medium-high heat. Remove the chicken from the marinade and pat dry.
4. Brush the chicken with vegetable oil and place it on the grill. Cook for about 6-7 minutes per side, or until the internal temperature reaches 165°F (75°C).
5. While the chicken is grilling, prepare the pineapple salsa by mixing the diced pineapple, red onion, jalapeño, cilantro, lime juice, and salt in a bowl.
6. Once the chicken is cooked, let it rest for a few minutes before serving.
7. Serve the grilled adobo chicken with the pineapple salsa on top or on the side.