Grilled Chicken "Adobo" With Spicy Pickled Garlic 5 Steps
In a bowl, combine the chicken thighs, coconut milk, soy sauce, dark brown sugar and minced garlic. Mix to coat well, cover and allow to marinate for a minimum of 4 hours or up to 24.
Prepare the pickled garlic: place the sliced garlic cloves and finger chilies in a jar. In a small pot bring the cane vinegar, water, sugar and salt to a boil. Stir until the salt and sugar dissolve, pour this hot pickling liquid over the sliced garlic and chilies in the jar. Allow to cool completely before storing in the refrigerator. Note: these pickled garlic and chilies can be consumed as soon as they are cool but are ideal if they are allowed to pickle in the fridge for 24 hours, they can be stored refrigerated up to two months.
Prepare the finishing glaze: bring the cane vinegar and dark brown sugar to a boil in a small pot. Allow to reduce on high heat at a rolling boil for 2-3 minutes until reduced by half and thick and glaze-like. Remove from the heat and set aside.
Remove the chicken thighs from the marinade and lightly pat excess marinade with a paper towel. Brush each chicken thigh lightly with canola oil and cook on a preheated and well oiled BBQ grill until cooked, approximately 3-5 minutes per side depending on size and strength of heat.
Once cooked, transfer to a serving platter, brush with the finishing glaze and top with slices of the pickled garlic and chilies.