Chicken Adobo Drumsticks

This chicken adobo drumsticks recipe is a bold and savory Filipino classic featuring chicken drumsticks simmered in a tangy sauce made with soy sauce, rice vinegar, garlic, and spices. Perfectly balanced with hints of spice and sweetness, this dish pairs beautifully with steamed rice for a comforting and flavorful meal.

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Close-up of tender chicken adobo drumsticks simmered in a rich sauce, garnished with fresh green onion slices for added color and flavor.

Chicken Adobo is often considered the unofficial national dish of the Philippines, and for good reason. It’s a beautiful balance of bold flavors and simple preparation. Traditionally, adobo refers to the method of marinating and simmering meat in a mixture of vinegar, soy sauce, garlic, and spices, resulting in tender, flavorful bites infused with savory, tangy, and slightly sweet notes. This cooking technique has deep roots in Filipino culture and dates back centuries, with each family adding their own unique touch to the recipe.

This chicken adobo drumsticks recipe is inspired by the traditional Filipino dish, staying true to its essence while offering a manageable approach for busy home cooks. Pair this with a side of fluffy jasmine rice, sautéed vegetables, or our garlic fried rice and you’ll have a comforting, flavor-packed meal that’s perfect for any day of the week.

What We Think You’ll Love About This Recipe

Authentic Flavor with a Manageable Process. This recipe balances the authentic flavors of traditional Filipino Chicken Adobo with an approach that’s straightforward for the home cook. While it involves marinating and browning for the best flavor, each step is well worth the effort for a dish that tastes like it came from a restaurant.
Minimal Ingredients, Maximum Impact. With just a few pantry staples like soy sauce, vinegar, and garlic, you can create a dish that tastes like it took hours to prepare.
Perfectly Tender and Juicy. Using drumsticks ensures the chicken stays moist and flavorful, with the added benefit of flavor from the bones and rendered fat. Each bite is melt-in-your-mouth delicious.
Balanced Flavors. The perfect harmony of vinegar, soy sauce, a touch of sweetness, and hints of spice makes this dish a true crowd-pleaser. The sauce is so good, you’ll want to pour it over everything – especially steamed rice!
Rich Cultural Heritage. Inspired by the beloved Filipino classic, this recipe is a tribute to the flavors and traditions of the Philippines. It’s a wonderful way to explore and celebrate global cuisine from your own kitchen.

Ingredient Overview

Be sure to check out the full recipe and ingredient list below

Top view of labeled Chicken Adobo ingredients, including chicken drumsticks, garlic, bay leaves, Thai red chilies, light brown sugar, rice vinegar, canola oil, black peppercorns, ginger, and soy sauce, arranged on a gray countertop.

Chicken Drumsticks. Drumsticks are flavorful and juicy, and their natural fat enhances the sauce while the bones add depth during cooking. You can substitute with bone-in, skin-on chicken thighs. Boneless chicken breasts are not recommended as they can dry out.
Soy Sauce. Soy sauce provides the base of the dish. For a gluten-free option, use tamari. Coconut aminos can be used for a soy-free alternative. If you have both, mixing light and dark soy sauces in equal parts will add even more depth.
Unseasoned Rice Vinegar. Rice vinegar adds the signature tang that balances the soy sauce and chicken. You can substitute white vinegar or apple cider vinegar but use slightly less as their flavor is stronger.
Garlic. Smashed garlic cloves infuse the sauce with depth of flavor. Fresh garlic is essential, but if unavailable, you can substitute with 1 teaspoon of garlic powder per clove, though the flavor won’t be as pronounced.
Black Peppercorns. Whole peppercorns provide a gentle heat and complexity to the sauce. If unavailable, coarsely ground black pepper can work, but the flavor will be less distinct.
Bay Leaves. Bay leaves lend an earthy aroma to the dish. If you don’t have bay leaves, dried basil or thyme can add herbal notes, though the flavor won’t be quite the same.
Ginger. Ginger slices add a fresh, slightly spicy kick to the sauce. If fresh ginger isn’t available, use ½ teaspoon of ground ginger. The flavor will be a bit milder.
Thai Red Chilies. These chilies provide a touch of heat that balances the dish’s flavors. Serrano peppers or red pepper flakes (¼ teaspoon per chili) can be used as substitutes, or you can omit them entirely for a less spicy dish.
Light Brown Sugar. A hint of brown sugar balances the tangy and salty flavors in the sauce. You can substitute with white sugar, honey, or palm sugar, though each will slightly alter the flavor.
Neutral Cooking Oil. Oil is used to sear the chicken and enhance browning without competing with the dish’s flavors. Canola, vegetable, sunflower, or avocado oil are all great options.

How to Make it (With Photos)

Be sure to check out the full recipe and ingredient list below

Step 1: Place the chicken drumsticks in a single layer in a 13×9-inch dish or resealable bag.

Top view of a glass measuring cup filled with soy sauce marinade and a small whisk resting inside, placed on a gray countertop. — **Step 2:** For short marination, whisk brown sugar, soy sauce, and 1 cup rice vinegar until dissolved.
For long marination, use ½ cup rice vinegar instead.

Pouring soy sauce marinade over raw chicken drumsticks arranged in a baking dish, preparing for marination. — **Step 3:** Pour the mixture over the chicken.

Raw chicken drumsticks marinating in soy sauce mixture in a beige baking dish, ready to absorb flavors. — Make sure it is evenly coated.

Raw chicken drumsticks marinating in a soy sauce mixture with garlic cloves, black peppercorns, bay leaves, ginger, and Thai red chilies in a beige baking dish. — Add the peppercorns, garlic, chilies, ginger, and bay leaves around the chicken.

Marinating chicken drumsticks in a soy sauce mixture with garlic, peppercorns, and spices, covered with plastic wrap in a beige baking dish. — Cover the dish or seal the bag and refrigerate for at least 2 hours or overnight for deeper flavor.

Browned chicken drumsticks arranged in a Dutch oven, ready for simmering in the adobo sauce. — **Step 4:** Heat oil in a Dutch oven over medium heat. Remove chicken from the marinade, letting excess drip off, and set the marinade aside. Brush off peppercorns to prevent burning.
**Step 5:** Brown the chicken in batches, cooking 2-3 minutes per side, and transfer to a plate. Allow the pan to reheat between batches to ensure even browning.

Browned chicken drumsticks in a Dutch oven with garlic, bay leaves, ginger, Thai red chilies, and black peppercorns, simmering in the adobo sauce. — **Step 6:** Return the browned chicken to the Dutch oven and pour the reserved marinade over it. If you used the longer marination method (8+ hours), add the remaining ½ cup rice vinegar at this point. Bring to a gentle boil, reduce heat to low, cover, and simmer for 30 minutes, turning the chicken halfway through for even flavor.

Chicken drumsticks simmering in a Dutch oven with adobo sauce, garlic cloves, bay leaves, and spices. — **Step 7:** Simmer the chicken uncovered for 25-30 minutes, turning occasionally, until tender and the sauce thickens to a glossy consistency. Keep the heat low to prevent burning, and ensure the chicken reaches an internal temperature of 165°F (74°C).

Chicken drumsticks simmered to tenderness in a Dutch oven with rich adobo sauce, ready to be served. — **Step 8:** Strain the sauce to remove solids, transfer it to a serving bowl, and serve alongside the chicken. Garnish with green onions or cilantro, if desired.

Tips for Success

Marinate for Maximum Flavor. For the best flavor, marinate the chicken overnight. If you’re short on time, aim for at least 2 hours. The longer marination allows the chicken to absorb the flavors of the marinade.
Even Browning. When searing the chicken, work in batches to avoid overcrowding the pan. This promotes even browning and prevents steaming instead of caramelizing. Allow the pan to return to temperature between batches.
Avoid Burning the Marinade. The sugars in the marinade can burn if cooked at high heat. Keep the heat at medium while searing and low during simmering to prevent this.
Prevent Sticking. Wait until your pan and oil are hot before adding the chicken to the pot. A properly heated surface helps the chicken brown evenly and keeps it from sticking.
Strain for a Smooth Sauce. Strain the sauce to remove peppercorns, bay leaves, ginger, and chilies before serving. This step creates a smoother, more polished sauce and prevents an overly intense bite of spice.
Monitor Sauce Consistency. Simmer the sauce until it thickens and coats the back of a spoon. Be patient, as this step concentrates the flavors for a rich and glossy finish.
Check Internal Temperature. Use an instant-read thermometer to ensure the chicken reaches an internal temperature of 165 F (74 C). This guarantees that the chicken is fully cooked and safe to eat while remaining tender.
Customize the Heat Level. Adjust the number of chilies to suit your spice preference. For a milder version, reduce or omit the chilies, and for a spicier kick, leave them whole or add an extra chili.
Make Ahead for Convenience. This dish tastes even better the next day as the flavors continue to meld. Prepare ahead of time and reheat gently on the stove for a stress-free meal.
Garnish for Freshness. Adding fresh green onions or cilantro as a garnish provides a pop of color and a burst of flavor that complements the sauce.

Close-up of chicken adobo drumsticks in a Dutch oven, with a spoon drizzling rich, glossy sauce over the chicken, garnished with sliced green onions.

Storage

Fridge: Allow the chicken adobo to cool completely before transferring it to an airtight container. Store it in the refrigerator for up to 4 days. When reheating, warm gently on the stovetop or in the microwave.

Freezer: For longer storage, place the cooled chicken and sauce in a freezer-safe container or resealable freezer bag, removing as much air as possible to prevent freezer burn. Freeze for up to 3 months. To thaw, transfer the container to the refrigerator and let it thaw overnight.

Reheating: For best results, reheat the chicken adobo on the stovetop over low heat, adding a splash of water or chicken broth if the sauce has thickened too much. Stir occasionally to help it to heat more evenly. Alternatively, you can microwave it in a covered dish, stirring halfway through to avoid uneven heating.

Our Favorite

Main Dish Chicken Recipes

Close-up of chicken adobo drumsticks served over steamed rice and cucumber salad, garnished with green onions and sesame seeds, in a white bowl with an orange napkin on the side.

Prep Time:10

Cook Time:1

Marinating time:2

Total Time:3 10

Equipment

9×13 inch baking dish or resealable plastic bag

Dutch oven

Instant read thermometer

Liquid measuring cups

Ingredients

10 chicken drumsticks Note 1
2 tablespoons light brown sugar
1 cup good-quality soy sauce Note 2
1 cup unseasoned rice vinegar
2 tablespoons black peppercorns
10 cloves garlic peeled and smashed
3 Thai red chilies Note 3
2- inch piece of ginger sliced into thin rings (Note 4)
5 bay leaves
2 tablespoons neutral cooking oil Note 5
Optional Garnish: thinly sliced green onions or cilantro

US Customary – Metric

Instructions

Arrange the 10 chicken drumsticks in a single layer in a 13×9-inch baking dish or a resealable plastic bag.
For short marination (2 to 7 hours):
In a small bowl, whisk together the 2 tablespoons light brown sugar, 1 cup good-quality soy sauce, and the full 1 cup unseasoned rice vinegar until the sugar dissolves.
For long marination (8+ hours or overnight):
In a small bowl, whisk together the 2 tablespoons light brown sugar, 1 cup good-quality soy sauce, and ½ cup of the rice vinegar until the sugar dissolves.
Pour the mixture over the chicken, ensuring all pieces are coated evenly. Nestle the 2 tablespoons black peppercorns, 10 cloves garlic, 3 Thai red chilies, 2- inch piece of ginger, and 5 bay leaves around the chicken. Cover tightly with plastic wrap or seal the bag and refrigerate for at least 2 hours, or overnight for deeper flavor.
Heat the 2 tablespoons neutral cooking oil in a large Dutch oven over medium heat (Note 6). Remove the chicken from the marinade, letting excess liquid drip back into the dish, and set the marinade aside. Before browning, brush off any peppercorns stuck to the chicken skin to prevent burning (Note 7).
Working in batches to avoid overcrowding the pan, sear the chicken until browned on all sides, about 2-3 minutes per side. Allow the pan to return to temperature between batches for even browning. Avoid using high heat, as it can cause the sugars in the marinade to burn. Transfer browned chicken to a plate as you work.
Once all the chicken is browned, return it to the Dutch oven. Pour the reserved marinade over the chicken. If you marinated the chicken for longer than 8 hours or overnight, add the remaining ½ cup rice vinegar at this point. Bring the mixture to a gentle boil, then reduce the heat to low and cover. Simmer for 30 minutes, turning the chicken halfway through cooking to ensure even flavor absorption.
After 30 minutes, remove the lid and continue cooking uncovered for another 25-30 minutes, turning the drumsticks occasionally, until the chicken is tender and the sauce has thickened and reduced to a glossy consistency. Maintain low heat while simmering to prevent the marinade’s sugars from burning. The sauce should coat the back of a spoon (Note 8). Use an instant-read thermometer to ensure the chicken has reached an internal temperature of 165 F (74 C).
Strain the sauce to remove the peppercorns, ginger, bay leaves, and chilies. Transfer the sauce to a serving bowl or pitcher. Serve the chicken with the strained sauce on the side. Garnish with sliced green onions or cilantro, if desired.
Optional Garnish: thinly sliced green onions or cilantro

Notes

Drumsticks work best because the fat renders into the sauce for a rich texture, and the bones add extra flavor. You can substitute boneless, skinless chicken thighs but avoid chicken breasts to prevent dryness.
Use high-quality soy sauce or substitutes like tamari or coconut aminos for gluten-free options. We recommend Kikkoman traditionally brewed soy sauce or Pearl River Bridge superior dark soy sauce for this recipe.
For a spicier dish, cut the Thai chilies in half. Leave them whole or omit them altogether for a milder version. Serrano peppers or red pepper flakes can be used as substitutes.
There is no need to peel the ginger. The thin skin softens during cooking and won’t affect the final dish since the sauce is strained.
Neutral oils include canola, vegetable, grapeseed, sunflower, avocado, and safflower oils. I recommend canola oil for this recipe for its high spoke point, neutral flavor, and affordability.
Browning on medium heat prevents burning the sugars in the marinade. Heat oil thoroughly before adding chicken to prevent sticking.
Brushing off peppercorns before browning prevents burning and bitterness.
Simmer the sauce uncovered until the sauce coats the back of a spoon. Add additional cooking time if needed for proper consistency.

Nutrition

Servings: servings

Calories: 368kcal

Author: Sandra

FAQs

Yes, boneless chicken thighs can be used, but bone-in drumsticks or thighs provide more flavor and richness. Adjust the cooking time slightly to avoid overcooking boneless cuts, as they cook faster. We don’t recommend chicken breasts for this recipe.

Marination is highly recommended as it allows the chicken to absorb the flavors deeply. However, if you’re short on time, marinate for at least 30 minutes and increase the simmering time slightly to enhance the flavor.

If the sauce isn’t thickening to your liking, you can simmer it a little longer uncovered, stirring occasionally. Alternatively, mix 1 teaspoon of cornstarch with 1 tablespoon of water and add it to the sauce during the final few minutes of cooking.

Yes! Chicken adobo tastes even better the next day as the flavors meld. Prepare it a day ahead and reheat it gently when ready to serve.