Honey Free Coconut Filipino Chicken Adobo
Filipino adobo is one of those dishes that earns a permanent spot in your weeknight rotation — deeply savory, tangy, and rich with garlic and black pepper in every bite. This version uses coconut aminos in place of traditional soy sauce, which keeps the flavor bold and slightly sweet without any added honey or sweeteners sneaking in through a bottled sauce. Apple cider vinegar brings the signature adobo tang, and the long braise lets the chicken thighs and drumsticks turn fall-off-the-bone tender while the skin stays beautifully lacquered. That final uncovered simmer is where the magic happens — the braising liquid reduces into a glossy, concentrated pan sauce that you'll want to spoon over everything. Coconut oil adds a subtle richness to the sear, giving the skin that deep golden color before it ever hits the liquid. It's a naturally clean ingredient list with nothing hidden, so you can cook with total confidence. Scatter some fresh parsley or green onion over the top and serve it straight from the pan.
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Learn more →Ingredients
4 servings
- 3 lbs bone-in, skin-on chicken thighs and drumsticks (about 8 pieces)
- ½ cup coconut aminos
- ⅓ cup apple cider vinegar
- ⅓ cup water
- 6 cloves garlic, smashed and peeled
- 3 bay leaves
- 1 tsp whole black peppercorns
- 1 tbsp coconut oil
- ½ tsp salt
For serving
- 2 tbsp fresh flat-leaf parsley or green onion tops, roughly chopped (optional)
Instructions
- 1
Pat the chicken pieces dry with paper towels and season all over with the salt.
- 2
Heat the coconut oil in a large skillet or wide sauté pan over medium-high heat until shimmering. Add the chicken pieces skin-side down in a single layer and sear undisturbed for 5–6 minutes, until the skin is deep golden brown and releases easily from the pan. Flip and sear the second side for 3 minutes, then transfer to a plate.
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