Grilled Chicken with Adobo Paste

A plate with two pieces of cooked chicken with adobo paste.

I guarantee this is the best damn rub you’ll make all summer! And every summer after that. Gluten free cooks have reusable grilling sheets to cook on any grill.

Course Main Course

Cuisine American

Keyword Grilled Chicken with Adobo Paste

Prep Time 15

Cook Time 50

Resting Time 10

Total Time 1 15

Servings people

Calories 700kcal

Author Cinde Little

Ingredients

12 bone-in chicken thighs

Adobo Paste

2½ tablespoon olive oil
1 tablespoon minced garlic (3-4 cloves)
1 lime, zest only (finely chopped)
2 tablespoon paprika
1½ tablespoon dried oregano
1 teaspoon salt
½ teaspoon dried red pepper flakes
¼ teaspoon black pepper

Instructions

Preheat the barbecue.
In a small bowl stir together olive oil, garlic, lime zest, paprika, oregano, salt, red pepper flakes and pepper. Can be prepared in advance.
Rub adobo paste evenly over chicken thighs. Let stand at room temperature until the barbecue is ready.
Place chicken on grill skin side up and sear for 3-5 minutes. Move to the rack above the heated grill, close the lid and continue cooking for 45 minutes. Don't turn the chicken over, skin side up for the entire cooking time. Chicken is cooked when a thermometer inserted in the meat measures an internal temperature of 185°F.
Let chicken stand for 5-10 minutes before serving.

Notes

This adobo paste is also excellent on any cut of chicken or pork.

If you love a smoky flavour substitute smoked paprika for regular in this paste.

Nutrition