31+ Must-Try Gluten Free Adobo Chicken Recipes to Try Today

Adobo chicken is a beloved Filipino dish, known for its rich, savory, and tangy flavor.

Traditionally made with soy sauce, vinegar, garlic, and spices, this dish has earned a place in the hearts of many food lovers worldwide. However, for those following a gluten-free lifestyle, finding the right ingredients can be a challenge. Fortunately, we’ve got you covered!

In this article, we’re bringing you over 31 gluten-free adobo chicken recipes that will not only satisfy your cravings but also help you stay on track with your dietary needs.

From classic versions to creative twists, these recipes are perfect for weeknight dinners, meal prep, or even special occasions.

Get ready to explore a variety of ways to enjoy the rich flavors of adobo without worrying about gluten.

31+ Must-Try Gluten Free Adobo Chicken Recipes to Try Today

Gluten-free adobo chicken doesn’t mean sacrificing flavor, and with these 31+ recipes, you can enjoy the beloved dish in many creative ways.

Whether you’re looking for a quick meal, a slow-cooked delight, or a spicy twist, these recipes are sure to please your palate.

Don’t forget to share your favorites with friends and family, and feel free to experiment with different variations to make the dish truly your own.

Gluten-free living has never tasted this good!

Gluten-Free Adobo Chicken

This gluten-free adobo chicken recipe combines the rich, savory flavors of traditional Filipino adobo with ingredients that are safe for those with gluten sensitivities. Using tamari or coconut aminos as a substitute for soy sauce ensures that the dish remains naturally gluten-free, without sacrificing any of its signature bold taste. A mix of garlic, bay leaves, vinegar, and black pepper gives the chicken a deep, aromatic flavor profile that will leave your taste buds craving more. It’s an easy, flavorful meal that’s perfect for a quick weeknight dinner or a weekend feast.

Ingredients:

• 4 boneless, skinless chicken thighs (or drumsticks)
• 1/4 cup tamari or coconut aminos (gluten-free soy sauce alternative)
• 1/4 cup apple cider vinegar
• 1/2 cup water
• 1 medium onion, sliced thin
• 6 garlic cloves, minced
• 2 bay leaves
• 1 tablespoon brown sugar (or coconut sugar for a refined sugar-free option)
• 1/2 teaspoon black pepper
• 1/2 teaspoon ground oregano
• 1 tablespoon olive oil (for searing)
• Salt to taste

Instructions:

1. Prepare the marinade: In a large bowl, mix the tamari or coconut aminos, apple cider vinegar, water, brown sugar, black pepper, oregano, and a pinch of salt. Stir until the sugar dissolves and the ingredients are well combined.
2. Marinate the chicken: Add the chicken thighs to the bowl, ensuring they are fully submerged in the marinade. Add the minced garlic, sliced onion, and bay leaves. Cover the bowl and let it marinate in the fridge for at least 30 minutes (or up to 2 hours for more flavor).
3. Cook the chicken: In a large skillet or frying pan, heat olive oil over medium heat. Once hot, add the marinated chicken thighs and sear them on both sides until browned (about 2-3 minutes per side).
4. Simmer the adobo: Pour the marinade over the chicken in the skillet. Bring it to a simmer, then reduce the heat to low. Cover and let it cook for about 25-30 minutes, or until the chicken is fully cooked and tender, occasionally basting with the sauce.
5. Serve: Once the chicken is cooked through, remove the bay leaves. Serve the chicken with the adobo sauce : This gluten-free adobo chicken is a hearty and flavorful dish that remains true to the traditional Filipino recipe while being mindful of dietary restrictions. The marinating process allows the chicken to absorb all the complex flavors of the soy sauce alternative, vinegar, garlic, and bay leaves, resulting in a mouthwatering, tender dish. The slight sweetness from the brown sugar balances out the acidity of the vinegar, making every bite a perfect blend of savory and tangy. Not only is this meal delicious, but it also accommodates those with gluten sensitivities without compromising on taste. Enjoy it as a filling dinner option or as a standout dish at your next

Garlic and Herb Gluten-Free Adobo Chicken

This garlic and herb gluten-free adobo chicken is a flavorful twist on the classic adobo recipe. It infuses fresh herbs like thyme and rosemary alongside the traditional Filipino adobo ingredients, giving the dish a fragrant, earthy aroma. The chicken thighs remain tender and juicy, as the garlic and herbs meld with the tamari and vinegar, creating a satisfying balance of flavors. This is a great option for anyone who loves a herby, savory chicken dish that’s naturally gluten-free.

Ingredients:

• 4 bone-in, skinless chicken thighs
• 3 tablespoons tamari or coconut aminos
• 3 tablespoons apple cider vinegar
• 1/2 cup water
• 4 garlic cloves, minced
• 1 tablespoon fresh thyme leaves
• 1 tablespoon fresh rosemary, chopped
• 1/2 teaspoon ground black pepper
• 2 bay leaves
• 1 tablespoon olive oil
• Salt to taste

Instructions:

1. Prepare the marinade: In a bowl, combine tamari or coconut aminos, apple cider vinegar, water, minced garlic, thyme, rosemary, black pepper, and a pinch of salt. Stir the mixture together.
2. Marinate the chicken: Place the chicken thighs into the marinade, ensuring the chicken is fully coated. Add the bay leaves and let it marinate in the fridge for at least 30 minutes.
3. Cook the chicken: Heat olive oil in a skillet over medium heat. Sear the marinated chicken thighs until browned on both sides (about 3-4 minutes per side).
4. Simmer: Pour the marinade over the chicken and bring it to a simmer. Cover the skillet and reduce the heat. Let the chicken cook for about 25 minutes, turning the chicken occasionally to ensure it cooks evenly.
5. Serve: Remove the chicken from the skillet and serve with the garlic-herb sauce. This dish is perfect when paired with mashed potatoes or a side of sautéed vegetables.

The garlic and herb gluten-free adobo chicken is a delightful twist on a beloved classic. The fresh herbs enhance the deep, tangy flavors of the adobo, while the chicken remains moist and flavorful. This recipe is perfect for those who enjoy a more aromatic version of adobo, where the earthy rosemary and thyme elevate the taste of the sauce. Pairing this dish with a comforting side like mashed potatoes allows the bold flavors to shine even more. It’s a simple yet elegant meal that works well for any occasion.

Spicy Gluten-Free Adobo Chicken

This spicy gluten-free adobo chicken brings a fiery kick to the traditional adobo flavor profile. Infused with fresh chili peppers and red pepper flakes, this version of adobo packs a punch while keeping the authenticity of the Filipino dish intact. The heat balances beautifully with the tangy vinegar and the umami-rich tamari, creating a harmonious blend of flavors that will satisfy spice lovers and those craving a bold meal. Perfect for a weekend dinner or when you want to impress your guests with something spicy yet gluten-free.

Ingredients:

• 4 boneless, skinless chicken thighs
• 1/4 cup tamari or coconut aminos
• 1/4 cup apple cider vinegar
• 1/2 cup water
• 2 fresh red chilies, sliced (or 1-2 teaspoons red pepper flakes)
• 6 garlic cloves, minced
• 1/2 teaspoon black pepper
• 1 tablespoon brown sugar
• 1 tablespoon olive oil
• 2 bay leaves
• Salt to taste

Instructions:

1. Make the marinade: In a bowl, combine tamari or coconut aminos, apple cider vinegar, water, garlic, black pepper, brown sugar, and salt. Stir well to dissolve the sugar.
2. Add the heat: Slice the red chilies and add them to the marinade. If using red pepper flakes, add them according to your desired spice level.
3. Marinate the chicken: Place the chicken thighs in the bowl, making sure the chicken is submerged in the marinade. Add the bay leaves and let it marinate for 30 minutes to 2 hours in the fridge.
4. Cook the chicken: Heat olive oil in a large pan over medium heat. Sear the chicken thighs on both sides until browned (about 3-4 minutes per side).
5. Simmer the chicken: Pour the marinade into the skillet over the chicken. Bring to a simmer, cover, and reduce the heat. Cook the chicken for about 25 minutes until tender, occasionally basting with the sauce.
6. Serve: Remove the bay leaves and serve the spicy adobo chicken with extra chili slices on top, if desired. It pairs well with coconut rice or a simple green salad.

you’re a fan of spicy food, this version of gluten-free adobo chicken is sure to satisfy your cravings. The fresh chilies and red pepper flakes infuse the chicken with heat while still maintaining the dish’s classic tangy and savory notes. The marinade and sauce become perfectly balanced with the addition of sugar, which helps to mellow out the spiciness. Whether you enjoy it with rice or vegetables, this spicy adobo chicken is a cowd-pleaser that will leave you wanting more.

Sweet and Savory Gluten-Free Adobo Chicken

This sweet and savory gluten-free adobo chicken version offers a delightful contrast of flavors by incorporating a touch of honey or maple syrup for added sweetness. The combination of tamari, vinegar, garlic, and sweetener creates a balanced adobo sauce that enhances the natural flavor of the chicken. This recipe offers a delicious twist for those who enjoy a slightly sweeter adobo while still staying true to the dish’s roots. It’s a comforting, easy-to-make dish perfect for any occasion.

Ingredients:

• 4 boneless, skinless chicken thighs
• 1/4 cup tamari or coconut aminos
• 2 tablespoons apple cider vinegar
• 1/4 cup water
• 2 tablespoons honey or maple syrup
• 4 garlic cloves, minced
• 1/2 teaspoon black pepper
• 1 tablespoon olive oil
• 2 bay leaves
• Salt to taste

Instructions:

1. Prepare the marinade: In a bowl, whisk together tamari or coconut aminos, apple cider vinegar, water, honey or maple syrup, garlic, black pepper, and salt.
2. Marinate the chicken: Add the chicken thighs to the bowl and ensure they’re well-coated with the marinade. Add the bay leaves and marinate in the fridge for 30 minutes or up to 2 hours.
3. Cook the chicken: Heat olive oil in a large skillet over medium heat. Sear the chicken on both sides until golden brown (about 3-4 minutes per side).
4. Simmer the chicken: Pour the marinade over the chicken in the skillet. Bring to a simmer, then lower the heat and cover. Let the chicken cook for about 25 minutes, basting occasionally with the sauce.
5. Serve: Remove the chicken from the skillet, discard the bay leaves, and spoon the sauce over the top. Serve : This sweet and savory gluten-free adobo chicken strikes the perfect balance between tangy, salty, and sweet. The honey or maple syrup adds a subtle sweetness that complements the vinegar and tamari beautifully. It’s a flavorful, comforting dish that everyone will enjoy, from those new to adobo to seasoned fans. Serve it alongside your favorite sides for a satisfying, easy-to-make meal that’s full of flavor and naturally gluten-free.

Coconut Milk Gluten-Free Adobo Chicken

Coconut milk gives this gluten-free adobo chicken recipe a creamy richness that contrasts beautifully with the sharp acidity of the vinegar. The addition of coconut milk turns the traditional adobo sauce into a velvety, comforting sauce that’s perfect for spooning over rice. This variation adds a tropical twist to the classic Filipino dish, with a lush, creamy texture that makes each bite feel indulgent yet light. It’s an ideal dish for anyone craving a rich yet dairy-free and gluten-free adobo option.

Ingredients:

• 4 boneless, skinless chicken thighs
• 1/4 cup tamari or coconut aminos
• 1/4 cup apple cider vinegar
• 1/2 cup coconut milk (full-fat)
• 6 garlic cloves, minced
• 1 medium onion, sliced thin
• 2 bay leaves
• 1 tablespoon olive oil
• 1 teaspoon ground black pepper
• Salt to taste

Instructions:

1. Prepare the marinade: In a bowl, combine tamari or coconut aminos, apple cider vinegar, coconut milk, minced garlic, black pepper, and salt. Stir well.
2. Marinate the chicken: Place the chicken thighs in the bowl and ensure they are coated with the marinade. Add the bay leaves and sliced onions. Let the chicken marinate for 30 minutes to 2 hours in the fridge.
3. Sear the chicken: Heat olive oil in a large skillet over medium heat. Sear the chicken thighs for about 3-4 minutes per side until browned.
4. Simmer the chicken: Pour the marinade over the chicken in the skillet. Bring the sauce to a simmer, cover, and cook on low heat for 25-30 minutes until the chicken is tender and cooked through.
5. Serve: Remove the bay leaves and serve the creamy coconut adobo chicken with a side of rice or steamed he coconut milk in this gluten-free adobo chicken recipe transforms the dish into a creamy, comforting meal that adds a tropical flair to the classic. The coconut’s subtle sweetness balances the vinegar and tamari, creating a harmonious and indulgent sauce. This is an excellent option for anyone looking for a richer, dairy-free adobo while still preserving all the traditional flavors. It pairs perfectly with coconut rice or a crisp green salad, making it an ideal dinner for any day of the week.

Lemon and Ginger Gluten-Free Adobo Chicken

This lemon and ginger gluten-free adobo chicken version introduces fresh, zesty citrus and aromatic ginger to the adobo sauce. The tangy lemon and the warmth of ginger add a refreshing depth to the dish, making it an exciting variation for those who love bold and bright flavors. This recipe is a wonderful choice for a light yet flavorful dinner, perfect for those who enjoy a citrusy twist on their adobo without sacrificing the heartiness of the dish.

Ingredients:

• 4 boneless, skinless chicken thighs
• 1/4 cup tamari or coconut aminos
• 2 tablespoons apple cider vinegar
• 1/4 cup fresh lemon juice
• 1 tablespoon fresh ginger, grated
• 1/2 cup water
• 6 garlic cloves, minced
• 2 bay leaves
• 1 tablespoon olive oil
• Salt to taste
• Black pepper to taste

Instructions:

1. Prepare the marinade: In a bowl, whisk together tamari or coconut aminos, apple cider vinegar, lemon juice, grated ginger, water, garlic, black pepper, and salt.
2. Marinate the chicken: Add the chicken thighs to the marinade and ensure they are fully coated. Add the bay leaves and refrigerate for at least 30 minutes.
3. Cook the chicken: Heat olive oil in a skillet over medium heat. Sear the chicken on both sides until golden brown (about 3-4 minutes per side).
4. Simmer: Pour the marinade into the skillet, then bring it to a simmer. Reduce the heat to low, cover, and cook for about 25-30 minutes until the chicken is tender.
5. Serve: Remove the bay leaves and serve the lemon-ginger adobo chicken with steamed jasmine rice or a side of roasted vegetables.

his lemon and ginger gluten-free adobo chicken is a delightful, tangy variation of the classic dish, perfect for those who love fresh, citrusy flavors. The bright lemon juice complements the ginger’s warmth, giving the chicken an aromatic, zesty kick that pairs beautifully with the savory adobo sauce. It’s a fresh take on a traditional favorite, ideal for anyone seeking a lighter yet flavorful meal. Enjoy this dish with your favorite sides, and enjoy the burst of flavors that make this adobo shine in a new light.

Smoky Paprika Gluten-Free Adobo Chicken

This smoky paprika gluten-free adobo chicken infuses the traditional adobo flavors with the deep, earthy taste of smoked paprika. The smokiness adds a whole new layer of complexity to the dish, complementing the tangy vinegar and umami-rich tamari. The chicken is tender and flavorful, and the smoky sauce makes it perfect for serving over rice or alongside roasted vegetables. This variation is perfect for anyone who loves smoky, savory dishes with a unique twist.

Ingredients:

• 4 bone-in, skinless chicken thighs
• 1/4 cup tamari or coconut aminos
• 2 tablespoons apple cider vinegar
• 1/2 cup water
• 2 teaspoons smoked paprika
• 6 garlic cloves, minced
• 1/2 teaspoon black pepper
• 1 tablespoon olive oil
• 2 bay leaves
• Salt to taste

Instructions:

1. Prepare the marinade: In a bowl, whisk together tamari or coconut aminos, apple cider vinegar, water, smoked paprika, garlic, black pepper, and salt.
2. Marinate the chicken: Add the chicken thighs to the marinade, ensuring they are well-coated. Add the bay leaves, cover the bowl, and refrigerate for at least 30 minutes.
3. Cook the chicken: Heat olive oil in a large skillet over medium heat. Sear the chicken on both sides until browned (about 3-4 minutes per side).
4. Simmer: Pour the marinade into the skillet with the chicken. Bring the sauce to a simmer, cover, and cook on low heat for 25-30 minutes until the chicken is fully cooked and tender.
5. Serve: Remove the bay leaves and serve the smoky adobo chicken with your choice of rice or roasted vegetables.

The smoky paprika gluten-free adobo chicken is a flavor-packed variation that will please anyone who enjoys smoky, savory dishes. The smoked paprika elevates the adobo sauce, infusing the chicken with a rich, deep flavor. It’s the perfect comfort food with a twist, great for anyone looking for a new way to enjoy adobo. Whether paired with a simple side of rice or some roasted veggies, this dish is sure to impress and satisfy.

Mango-Infused Gluten-Free Adobo Chicken

This mango-infused gluten-free adobo chicken brings a touch of tropical sweetness to the traditional adobo recipe. The ripe mango adds a fruity, vibrant sweetness that balances beautifully with the tangy vinegar and savory tamari. The chicken absorbs all the flavors of the marinade, becoming tender and juicy. It’s a perfect summer twist on a Filipino classic, combining the richness of adobo with the light, refreshing flavor of mango. This dish is sure to delight anyone who enjoys a sweet and savory combination.

Ingredients:

• 4 boneless, skinless chicken thighs
• 1/4 cup tamari or coconut aminos
• 2 tablespoons apple cider vinegar
• 1/2 cup water
• 1 ripe mango, peeled and chopped
• 6 garlic cloves, minced
• 1 tablespoon fresh cilantro, chopped
• 1/2 teaspoon ground cumin
• 1 tablespoon olive oil
• Salt and black pepper to taste

Instructions:

1. Prepare the marinade: In a blender, combine tamari or coconut aminos, apple cider vinegar, water, chopped mango, garlic, cilantro, cumin, salt, and black pepper. Blend until smooth.
2. Marinate the chicken: Place the chicken thighs in the marinade, making sure they are fully coated. Cover and refrigerate for at least 30 minutes.
3. Cook the chicken: Heat olive oil in a skillet over medium heat. Sear the chicken thighs for 3-4 minutes per side until golden brown.
4. Simmer: Pour the marinade into the skillet and bring to a simmer. Cover the skillet and cook for about 25-30 minutes until the chicken is tender.
5. Serve: Garnish with additional chopped cilantro, if desired, and serve the mango-infused adobo chicken with The mango-infused gluten-free adobo chicken is a deliciously sweet and savory version of the classic adobo. The natural sweetness of the mango perfectly complements the tangy vinegar and rich tamari, creating a flavorful and refreshing dish. This tropical twist on adobo is perfect for warm-weather meals or anyone looking for a new way to enjoy the traditional flavors of the Philippines. It’s a dish that will definitely stand out and leave everyone asking for seconds.

Lime and Cilantro Gluten-Free Adobo Chicken

This lime and cilantro gluten-free adobo chicken offers a fresh and zesty twist on the traditional adobo. The bright lime juice adds a refreshing citrusy punch, while the cilantro brings a fresh herbaceous note to the dish. This variation is perfect for those who love a burst of citrus flavor in their savory meals, making it a light yet flavorful option. The chicken turns out tender and juicy, with a tangy sauce that packs a punch.

Ingredients:

• 4 boneless, skinless chicken thighs
• 1/4 cup tamari or coconut aminos
• 2 tablespoons apple cider vinegar
• 1/2 cup water
• Juice of 2 limes
• 1 tablespoon fresh cilantro, chopped
• 6 garlic cloves, minced
• 1/2 teaspoon black pepper
• 1 tablespoon olive oil
• Salt to taste

Instructions:

1. Prepare the marinade: In a bowl, combine tamari or coconut aminos, apple cider vinegar, water, lime juice, garlic, black pepper, and salt. Stir well.
2. Marinate the chicken: Add the chicken thighs to the marinade, ensuring they are fully coated. Let the chicken marinate for at least 30 minutes in the refrigerator.
3. Cook the chicken: Heat olive oil in a skillet over medium heat. Sear the chicken thighs for about 3-4 minutes per side until browned.
4. Simmer: Pour the marinade into the skillet with the chicken. Bring to a simmer, then reduce the heat. Cover and cook for 25-30 minutes until the chicken is tender and cooked through.
5. Serve: Garnish with fresh cilantro and serve with rice, quinoa, or a simple green salad.

lime and cilantro gluten-free adobo chicken is a vibrant and refreshing take on the classic dish. The tangy lime juice gives the adobo sauce a citrusy brightness that perfectly balances the savory tamari and vinegar, while the fresh cilantro adds a delightful herbaceous note. This version of adobo is perfect for a light, healthy meal that doesn’t skimp on flavor. Serve it with your favorite sides to complete the meal, and enjoy the fresh flavors that make this adobo stand out.

Roasted Red Pepper Gluten-Free Adobo Chicken

This roasted red pepper gluten-free adobo chicken takes the traditional adobo to a whole new level by incorporating the rich sweetness of roasted red peppers. The peppers are blended into the marinade, creating a velvety, slightly smoky sauce that coats the chicken perfectly. This version offers a subtle depth of flavor and a beautiful red hue that makes it a visually appealing dish as well. It’s a great option for anyone looking for a gluten-free dish with a touch of sweetness and smokiness.

Ingredients:

• 4 bone-in, skinless chicken thighs
• 1/4 cup tamari or coconut aminos
• 2 tablespoons apple cider vinegar
• 1/2 cup water
• 1 large roasted red pepper, peeled and chopped
• 6 garlic cloves, minced
• 1 tablespoon smoked paprika
• 1 tablespoon olive oil
• 1/2 teaspoon black pepper
• 2 bay leaves
• Salt to taste

Instructions:

1. Prepare the marinade: In a blender or food processor, combine tamari or coconut aminos, apple cider vinegar, water, roasted red pepper, garlic, smoked paprika, black pepper, and salt. Blend until smooth.
2. Marinate the chicken: Pour the marinade over the chicken thighs, making sure they are fully coated. Add the bay leaves and marinate for at least 30 minutes in the fridge.
3. Cook the chicken: Heat olive oil in a large skillet over medium heat. Sear the chicken thighs on both sides for about 3-4 minutes until browned.
4. Simmer: Pour the marinade over the chicken in the skillet and bring it to a simmer. Cover and cook for 25-30 minutes, basting occasionally.
5. Serve: Remove the bay leaves and serve the roasted red pepper adobo chicken with rice or steamed vegetables.

The roasted red pepper gluten-free adobo chicken offers a sweet and smoky twist on the classic dish. The roasted red pepper adds depth and richness to the adobo sauce, while the tamari and vinegar balance out the flavors beautifully. This variation is perfect for anyone looking to add a new layer of flavor to their adobo. The dish is comforting yet vibrant, making it a great choice for any dinner gathering or weeknight meal.

Saffron-Infused Gluten-Free Adobo Chicken

saffron-infused gluten-free adobo chicken takes the dish to a more exotic and luxurious level with the addition of saffron. The delicate floral notes of saffron blend seamlessly with the tangy vinegar and savory tamari, creating a rich and aromatic sauce. This variation is perfect for special occasions or anyone looking to elevate their adobo experience. The chicken absorbs the complex flavors and becomes incredibly tender, offering a truly unique and flavorful dish.

Ingredients:

• 4 bone-in, skinless chicken thighs
• 1/4 cup tamari or coconut aminos
• 2 tablespoons apple cider vinegar
• 1/2 cup water
• A pinch of saffron threads
• 6 garlic cloves, minced
• 1/2 teaspoon black pepper
• 1 tablespoon olive oil
• 2 bay leaves
• Salt to taste

Instructions:

1. Prepare the marinade: In a small bowl, dissolve the saffron threads in warm water and let it sit for 5-10 minutes to release the color and flavor. In a separate bowl, mix tamari or coconut aminos, apple cider vinegar, water, saffron liquid, garlic, black pepper, and salt.
2. Marinate the chicken: Add the chicken thighs to the marinade, making sure they are fully coated. Let the chicken marinate in the fridge for at least 30 minutes.
3. Cook the chicken: Heat olive oil in a skillet over medium heat. Sear the chicken thighs for about 3-4 minutes per side until browned.
4. Simmer: Pour the marinade into the skillet with the chicken, bring to a simmer, and cover. Cook for about 25-30 minutes until the chicken is tender.
5. Serve: Remove the bay leaves and serve the saffron-infused adobo chicken with rice or couscous to complement the luxurious flavors.

The saffron-infused gluten-free adobo chicken offers a rich and aromatic flavor that takes the dish to a whole new level. The saffron adds complexity and a hint of luxury, transforming this simple Filipino dish into an exotic meal. This variation is perfect for special occasions or when you want to impress your guests with a

Garlic and Herb Gluten-Free Adobo Chicken

The garlic and herb gluten-free adobo chicken takes the traditional flavors of adobo and amplifies them with an extra burst of fresh herbs. This version of adobo is fragrant and flavorful, with garlic providing a savory base while herbs like thyme, oregano, and rosemary infuse the chicken with layers of aromatic goodness. The chicken is tender and succulent, with the herbs providing a beautiful contrast to the tangy vinegar and savory tamari. Perfect for those who love a herby twist to classic dishes.

Ingredients:

• 4 boneless, skinless chicken thighs
• 1/4 cup tamari or coconut aminos
• 2 tablespoons apple cider vinegar
• 1/2 cup water
• 6 garlic cloves, minced
• 2 teaspoons dried thyme
• 1 tablespoon fresh rosemary, chopped
• 2 teaspoons dried oregano
• 1 tablespoon olive oil
• Salt and black pepper to taste

Instructions:

1. Prepare the marinade: In a bowl, combine tamari or coconut aminos, apple cider vinegar, water, garlic, thyme, rosemary, oregano, salt, and black pepper. Stir to combine.
2. Marinate the chicken: Add the chicken thighs to the marinade and coat them thoroughly. Cover and refrigerate for at least 30 minutes.
3. Cook the chicken: Heat olive oil in a large skillet over medium heat. Sear the chicken thighs for about 3-4 minutes per side, until browned.
4. Simmer: Pour the marinade over the chicken and bring it to a simmer. Cover the skillet and cook for about 25-30 minutes until the chicken is tender and cooked through.
5. Serve: Garnish with extra fresh rosemary or thyme, and serve with mashed potatoes or roasted vegetables.

This garlic and herb gluten-free adobo chicken is a flavorful and aromatic take on the classic adobo. The fresh herbs add depth and complexity to the dish, turning it into something that feels both comforting and sophisticated. The savory garlic, combined with the herbal notes, makes each bite a true delight. It’s the perfect dish for anyone who enjoys a flavorful, herby meal that still holds the essence of traditional adobo.

Coconut Milk Gluten-Free Adobo Chicken

If you love creamy dishes, the coconut milk gluten-free adobo chicken will be your new favorite. This version takes the tangy, savory profile of adobo and adds a rich, velvety texture with coconut milk. The creaminess perfectly balances out the acidity of the vinegar and the umami of tamari, making the chicken extra tender and juicy. It’s a comforting dish that’s ideal for those who enjoy creamy, coconut-infused flavors.

Ingredients:

• 4 bone-in, skinless chicken thighs
• 1/4 cup tamari or coconut aminos
• 2 tablespoons apple cider vinegar
• 1/2 cup coconut milk
• 1/2 cup water
• 6 garlic cloves, minced
• 1 teaspoon ground turmeric
• 1 tablespoon olive oil
• Salt and black pepper to taste

Instructions:

1. Prepare the marinade: In a bowl, combine tamari or coconut aminos, apple cider vinegar, coconut milk, water, garlic, turmeric, salt, and black pepper.
2. Marinate the chicken: Add the chicken thighs to the marinade and make sure they are fully coated. Cover and refrigerate for at least 30 minutes.
3. Cook the chicken: Heat olive oil in a skillet over medium heat. Sear the chicken thighs for about 3-4 minutes per side until browned.
4. Simmer: Pour the marinade over the chicken in the skillet. Bring it to a simmer and cover. Cook for about 25-30 minutes, until the chicken is cooked through and tender.
5. Serve: Serve the creamy coconut milk adobo chicken with jasmine rice or steamed vegetables to absorb the delicious sauce.

The coconut milk gluten-free adobo chicken offers a delightful twist on the classic with its creamy texture and subtle coconut flavor. The rich, velvety coconut milk works wonders with the sharpness of vinegar and savory tamari, creating a sauce that’s both comforting and flavorful. This dish is perfect for anyone who craves a creamy, indulgent version of adobo that still maintains the integrity of the traditional flavors.

Pineapple-Infused Gluten-Free Adobo Chicken

infused gluten-free adobo chicken brings a touch of tropical sweetness to the dish, balancing the savory flavors with a tangy fruitiness. The pineapple adds both sweetness and acidity, enhancing the overall flavor profile of the chicken. It’s an exciting fusion of sweet and savory that creates a juicy, flavorful dish. Perfect for anyone who loves sweet and savory combinations or is looking to try a fun twist on the classic adobo.

Ingredients:

• 4 boneless, skinless chicken thighs
• 1/4 cup tamari or coconut aminos
• 2 tablespoons apple cider vinegar
• 1/2 cup pineapple juice (fresh or canned)
• 6 garlic cloves, minced
• 1/2 teaspoon ground ginger
• 1 tablespoon olive oil
• Salt and black pepper to taste

Instructions:

1. Prepare the marinade: In a bowl, combine tamari or coconut aminos, apple cider vinegar, pineapple juice, garlic, ginger, salt, and black pepper. Stir well to combine.
2. Marinate the chicken: Add the chicken thighs to the marinade and coat them evenly. Cover and refrigerate for at least 30 minutes.
3. Cook the chicken: Heat olive oil in a large skillet over medium heat. Sear the chicken thighs for about 3-4 minutes per side, until golden brown.
4. Simmer: Pour the marinade into the skillet with the chicken, bring it to a simmer, and cover. Cook for about 25-30 minutes until the chicken is cooked through and tender.
5. Serve: Serve the pineapple-infused adobo chicken with steamed rice or a side of sautéed vegetables.

The pineapple-infused gluten-free adobo chicken is a sweet and savory fusion that brings a refreshing twist to the classic dish. The natural sweetness and acidity from the pineapple work beautifully with the tangy vinegar and rich tamari, creating a balanced and flavorful sauce. It’s a unique and fun take on adobo that’s sure to stand out, especially for those who love tropical flavors. It’s the perfect dish to brighten up any meal.

Spicy Gluten-Free Adobo Chicken

For those who enjoy a bit of heat, the spicy gluten-free adobo chicken is the perfect choice. This version adds a fiery kick with the inclusion of chili peppers or cayenne pepper, which balances the classic adobo sauce’s savory and tangy flavors. The chicken becomes incredibly flavorful with a nice heat level that lingers just long enough. If you love spicy food, this spicy adobo chicken will surely satisfy your cravings for both heat and flavor.

Ingredients:

• 4 bone-in, skinless chicken thighs
• 1/4 cup tamari or coconut aminos
• 2 tablespoons apple cider vinegar
• 1/2 cup water
• 2-3 dried chili peppers or 1 teaspoon cayenne pepper
• 6 garlic cloves, minced
• 1 tablespoon olive oil
• Salt and black pepper to taste

Instructions:

1. Prepare the marinade: In a bowl, combine tamari or coconut aminos, apple cider vinegar, water, garlic, chili peppers or cayenne pepper, salt, and black pepper.
2. Marinate the chicken: Add the chicken thighs to the marinade, ensuring they are fully coated. Cover and refrigerate for at least 30 minutes.
3. Cook the chicken: Heat olive oil in a skillet over medium heat. Sear the chicken thighs for about 3-4 minutes per side, until golden brown.
4. Simmer: Pour the marinade into the skillet and bring it to a simmer. Cover the skillet and cook for about 25-30 minutes, until the chicken is tender and the flavors have melded.
5. Serve: Serve the spicy adobo chicken with rice or a cooling side like cucumber salad to balance the heat.

The spicy gluten-free adobo chicken delivers the classic tangy and savory notes of adobo with a spicy punch. The heat from the chili peppers or cayenne brings an exciting edge to the dish, making it perfect for those who enjoy bold, spicy flavors. The chicken is tender and full of flavor, and the spice adds a whole new dimension. If you’re looking to spice up your adobo, this is the recipe for you!

Ginger-Lime Gluten-Free Adobo Chicken

This ginger-lime gluten-free adobo chicken brings a burst of freshness and zing to the traditional adobo recipe. The ginger adds a fragrant, spicy warmth, while the lime juice brings a bright citrusy note. This combination of flavors lightens up the rich adobo sauce and creates a vibrant, aromatic dish. It’s perfect for those who enjoy bold yet refreshing flavors in their meals.

Ingredients:

• 4 boneless, skinless chicken thighs
• 1/4 cup tamari or coconut aminos
• 2 tablespoons apple cider vinegar
• 1/2 cup water
• Juice of 2 limes
• 1 tablespoon fresh ginger, grated
• 6 garlic cloves, minced
• 1 tablespoon olive oil
• Salt and black pepper to taste

Instructions:

1. Prepare the marinade: In a bowl, combine tamari or coconut aminos, apple cider vinegar, water, lime juice, grated ginger, garlic, salt, and black pepper. Stir well.
2. Marinate the chicken: Add the chicken thighs to the marinade, ensuring they are coated. Cover and refrigerate for at least 30 minutes.
3. Cook the chicken: Heat olive oil in a skillet over medium heat. Sear the chicken thighs for about 3-4 minutes per side, until browned.
4. Simmer: Pour the marinade into the skillet with the chicken. Bring it to a simmer, reduce the heat, cover, and cook for about 25-30 minutes, until the chicken is cooked through.
5. Serve: Serve the ginger-lime adobo chicken with quinoa, rice, or roasted vegetables for a refreshing and flavorful meal.

The ginger-lime gluten-free adobo chicken offers a fresh and zesty variation of the traditional adobo. The ginger adds a pleasant warmth while the lime provides a burst of citrus, making it a vibrant and flavorful dish. This twist on the classic recipe is perfect for anyone looking for something light, refreshing, and still packed with the rich flavors of adobo. It’s an exciting version that will surely become a favorite.

Note: More recipes are coming soon