This Spanish style recipe this is an excellent and delicious chicken adobo recipe. The layers of flavor in this chicken adobo recipe are wonderful with the saffron an essence in the background.
One note, I prepared this chicken adobo recipe as an entrée however it can be served on brochettes as a tapa. Both are great ways to serve this dish. This is a wonderfully wine friendly dish as well, some nice Tempranillo or a Rioja wine!
Serves four persons as an entrée or 8 as generous tapas
2 ½ lbs. of chicken thighs boneless, skinless if making brochettes
2 tablespoons sweet smoked paprika
1 tablespoon ground cumin, preferably freshly toasted
5 cloves of garlic finely chopped
3 tablespoons Italian parsley finely chopped
2 teaspoons dried oregano
2 teaspoons fresh thyme or 1 dried.
½ teaspoon saffron threads
¼ cup dry white wine or dry sherry
½ cup extra virgin olive oil
1 ½ teaspoons kosher salt
In a sauce pan heat the white wine or sherry just to boiling and add the saffron. Allow to cool. Combine all other ingredients and add the wine and saffron. Marinate the chicken for at least 8 hours or overnight.
If making brochettes with wood or bamboo soak your brochettes prior to grilling for a couple of hours.
Grill the chicken using direct heat while reserving a space on the grill to move for indirect heat. This marinade contains enough oil that flare ups will certainly occur.
Cook until done and if serving whole thighs the skin is a little crispy, not burnt.
The nice thing about chicken thighs is the meat is pretty hard to dry out so overcooking is not as likely.
I served this with some sautéed artichoke hearts with sun dried tomatoes and garlic but any nice veggie would work. Saffron rice would be a nice starch or a great crusty bread.
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