Moe’s Famous Adobo Chicken Recipe!

Some recipes don’t just feed your belly—they stay with you. Moe’s Adobo Chicken is one of those dishes that quietly sneaks into your weekly rotation and then refuses to leave. It’s not fancy, not fussy, but it’s packed with the kind of flavor that makes you close your eyes on the first bite.

Moist, tender chicken thighs simmered slowly in a bold mix of soy sauce, vinegar, smashed garlic, and just a kiss of brown sugar—this dish balances tang, salt, sweet, and spice like nothing else.

I first came across this version of adobo at a friend’s backyard get-together, where a big pot of this chicken stole the show. Ever since, it’s been my go-to meal prep favorite—not just because it tastes even better the next day, but because it’s rich in flavor without being heavy.

If you’re watching your weight or trying to eat more mindfully, this dish is a win: it’s high in protein, lower in carbs, and naturally gluten-free (just use tamari instead of soy sauce). A 2021 study even showed that lean proteins paired with vinegar-based marinades may help reduce fat storage and improve satiety.

Want to round out the meal? Try it with a cool, crisp Fresh Green Tomato Salad or drizzle some creamy, spicy Jalapeno Ranch over your rice for a flavor twist.

The garlic—yes, the whole head—isn’t overwhelming. It melts into the sauce, lending that warm, savory base that makes adobo unforgettable.

You’ll make it once. Then crave it forever.

Why You Will Crave This Dish?

Let’s be real—some recipes just hit different. Moe’s Adobo Chicken isn’t just easy and flavorful, it fits into real life. Here’s how it’s won me over and why I think you’ll love it just as much:

• Skin-on chicken is no longer scary: I used to peel it off out of habit, but in this dish, it crisps up beautifully and soaks in all that garlicky, tangy goodness. Now I crave that golden layer.
• It’s my go-to for Sunday meal prep: I make a big batch and stash it in the fridge—it only gets better after a day or two. By midweek, I’m thanking past me for the flavor bomb lunch.
• Vinegar swaps make it versatile: I’ve tried white, cane, and even coconut vinegar. Each one brings a slightly different kick, and none of them have disappointed.
• Sweet surprise from brown sugar: I never thought a touch of sweetness belonged in a savory dish, but this subtle caramel-like note ties the whole sauce together.
• Fewer carbs, more satisfaction: I’m trying to keep meals light yet filling. This dish keeps me full without needing bread, pasta, or other heavy sides.

Moe’s Adobo Chicken Recipe

Moe’s Adobo Chicken is a rich, tangy, and garlicky Filipino classic made with tender chicken thighs simmered in soy sauce, vinegar, and spices—comforting, bold, and perfect for weeknight meals.

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Prep Time 10 minutes mins

Cook Time 30 minutes mins

Total Time 40 minutes mins

Course Main Course

Cuisine Filipino

Servings 4

Calories 420 kcal

Equipment

• Large heavy-bottomed pot or Dutch oven
• Measuring cups and spoons
• Tongs or cooking spoon
• Knife and Cutting Board
• Serving Dish

Ingredients

  

• 8 bone-in skin-on chicken thighs (Moe insists this cut absorbs the flavors best)
• 1/2 cup soy sauce preferably a Filipino brand for authenticity
• 3/4 cup white vinegar or cane vinegar
• 1 whole head of garlic peeled and smashed (yes, the whole head!)
• 2 bay leaves
• 1 teaspoon whole black peppercorns
• 1 tablespoon brown sugar adjust to taste
• 3 tablespoons vegetable oil you can also use coconut oil for a more tropical flavor
• 1 cup of water
• Salt to taste
• Chopped scallions and steamed rice for serving

Instructions

 

• Heat oil in a large pot over medium heat.
  
• Sear the chicken thighs (skin-side down) until golden brown, then flip.
• Add garlic, soy sauce, vinegar, bay leaves, peppercorns, brown sugar, and water.
  
• Bring to a boil, then reduce heat to low.
• Cover and simmer for 30 minutes, flipping chicken halfway.
  
• Remove lid and simmer uncovered for another 10–15 minutes to thicken the sauce.
  
• Taste and adjust salt or sugar as needed.
  
• Serve hot
  

Nutrition Info:

Insider Tips For Flavorful Moe’s Adobo Chicken!

• Use bone-in, skin-on thighs — They hold flavor better and stay juicy during the slow simmer, giving you that perfect tender bite every time.
• Don’t rush the simmering process — Low and slow is key to letting the vinegar mellow and the garlic fully infuse the sauce without overpowering the chicken.
• Adjust vinegar balance to your taste — Start with the recommended amount but feel free to tweak it slightly. Some prefer a tangier punch, while others like it more mellow.
• Sear the chicken skin-side down first — This locks in moisture and adds a subtle crisp texture that contrasts beautifully with the tender meat inside.
• Finish with uncovered simmering — Letting the sauce reduce at the end thickens it naturally, concentrating flavors and giving you that glossy, rich finish.
• Make it a day ahead — Adobo flavors deepen wonderfully after resting in the fridge overnight, making leftovers even better than the first serving.
• Play with vinegar types — Cane or coconut vinegar add unique subtle sweetness that can elevate the dish beyond the standard white vinegar.

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