Grilled Chicken Adobo

Do you think it's a problem that I went through 45 pounds of sugar and 28 pounds of butter in just under a week?  😬 So much baking and sooooo much sugar. 😅I've turned my kitchen into a regular cake, cupcake, tart, pie, brownie and cookie factory this week.  Being able to bake in two ovens has been a game changer.  Now all I need is an assistant who can decorate cookies between the hours of midnight and 6 am so I can get some sleep.  😂 😴

These are just a few of the fun treats that I've had the privilege of working on this week.  Christmas, birthdays, graduations - so many things to celebrate in December.  On the plus side, there's no need for scented candles in my house when I'm baking dozens of batches of cookies every day.  On the down side, stretchy pants are becoming my new norm.  🤣  

It's no exaggeration that I've eaten messed up sugar cookies scraps for at least 3 meals this week. 😬 Like, not in addition to a meal or as a dessert at the end of a meal - cookies AS my meal.  😅 Just to be clear - This isn't healthy and I in no way advocate for the consumption of cookies in place of nutritious meals. 🤣 

In an attempt to reverse the nutritionally deficient meals that I've been consuming while standing at my kitchen island this week, I'm turning to grilled chicken.  This grilled chicken adobo was the perfect recipe for me to make while in the middle of my holiday baking madness.  For one thing, it forced me to step outside the walls of my kitchen and spend some time outside at the grill.  Secondly, it was way healthier than cookies.  Lastly, it was super delicious and this savory chicken was just what I was craving after breathing in the sweet smell of royal icing for 16 hours a day.  

Grilled Chicken Adobo
Adobo
4 teaspoons garlic powder
2 1/2 teaspoons sazon
2 teaspoon salt
1/2 teaspoon pepper
1/4 teaspoon oregano

Chicken
4 pounds chicken leg quarters
5 Tablespoons white vinegar
5 Tablespoons olive oil
6 cloves garlic, minced
1/2 teaspoon salt
1/4 cup fresh cilantro, chopped
​1/2 teaspoon pepper

Slash each chicken leg with 3 cuts.

Toss with 1 T. vinegar and 1 T. oil.

Sprinkle with adobo mixture. Cover and refrigerate 3-24 hours. 

Mash together garlic and salt.

Add cilantro, pepper, 1/4 c. vinegar and 1/4 c. oil.  Place in disposable pan.

Cook chicken on both sides until internal temperature reaches 165.

Heat cilantro mixture in pan on grill until bubbling.  

Transfer chicken to pan, cover with foil and cook 3-4 more minutes.

Transfer chicken to a platter.  Pour juices from pan into a bowl and serve alongside chicken.

Now I'm kicking myself for only making enough of this delicious chicken for 1 meal. Why didn't I make extra so I could have some on hand for quick meals for the weekend?  Next time.  🤦🏻‍♀️
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Ciao!

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