Honey Glazed Crockpot Chicken Adobo
Ingredients
The chicken and marinade
-
3
lbs.
boneless skinless chicken thighs
-
1
cup
soy sauce
-
½
cup
white cane vinegar
-
8–10
cloves
garlic, peeled and smashed
-
3
pieces
bay leaves
-
½
teaspoon
whole black peppercorns
The glaze
-
¼
cup
honey
-
2
tablespoons
cornstarch
For serving
-
1
piece
lime or calamansi for topping
-
as needed
serving
rice
Instructions
- Marinate the chicken with soy sauce, vinegar, garlic, bay leaves, and peppercorns in a ziplock bag for a few hours or overnight.
- Transfer the marinated ingredients to the crockpot and cook on high for 3-4 hours until the chicken is cooked.
- Remove the chicken, shred it, and set aside.
- Drain the sauce, discard bay leaves, peppercorns, and garlic, and transfer it to a saucepan.
- Add honey to the sauce and bring it to a low simmer.
- Whisk cornstarch with water, add it to the sauce, and simmer until it thickens into a glaze.
- Serve the chicken topped with lime juice and the glaze over hot rice.
Nutrition Facts (estimated)
Servings
12
Calories
250
Total fat
10g
Total carbohydrates
20g
Total protein
20g
Sodium
20mg
Cholesterol
20mg
You might also like