Sticky Adobo-Glazed Chicken with Garlic Rice and Green Beans

This sticky adobo-glazed chicken is a weeknight twist on the classic Filipino dish. The chicken is roasted until golden, then brushed with a glossy glaze made from soy sauce, vinegar, ketchup and a touch of sugar. The result is a perfect balance of savory, tangy and sweet.

Served over fluffy garlic rice and alongside tender green beans, this meal is both comforting and impressive. The crispy garlic and scallion garnish add the perfect finishing touch.

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Ingredients

2 unit ScallionsView ingredient guideLike ingredientDislike ingredient

4 clove GarlicView ingredient guideLike ingredientDislike ingredient

24 ounce Half ChickenView ingredient guideLike ingredientDislike ingredient

0.5 cup Jasmine RiceView ingredient guideLike ingredientDislike ingredient

3 tablespoon Soy SauceView ingredient guideLike ingredientDislike ingredient

5 teaspoon White Wine VinegarView ingredient guideLike ingredientDislike ingredient

1 tablespoon KetchupView ingredient guideLike ingredientDislike ingredient

6 ounce Green BeansView ingredient guideLike ingredientDislike ingredient

9 teaspoon Vegetable OilView ingredient guideLike ingredientDislike ingredient

2 tablespoon SugarView ingredient guideLike ingredientDislike ingredient

Salt, to tasteView ingredient guideLike ingredientDislike ingredient

Pepper, to tasteView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat oven to 450°F. Line a baking sheet with foil. Thinly slice scallions, separating white and green parts. Mince garlic. Place chicken skin-side up on the prepared sheet, rub with a drizzle of oil and season with salt and pepper. Roast for 30 minutes.
2. Meanwhile, heat 2 tablespoons oil in a medium pot over medium heat. Add half the garlic and cook, stirring, until crisp, 3-4 minutes. Remove with a slotted spoon to a paper-towel-lined plate.
3. Increase heat to medium-high and add scallion whites to the pot. Cook until softened, about 1 minute. Add rice and stir to coat. Pour in ¾ cup water and a pinch of salt. Bring to a boil, cover, reduce heat to low and simmer until tender, about 15 minutes.
4. In a small pan, heat a drizzle of oil over medium-high heat. Add remaining garlic and cook until fragrant, about 30 seconds. Stir in soy sauce, vinegar, ketchup, 2 tablespoons water and sugar. Bring to a simmer and cook until slightly thick and sticky, 3-4 minutes. Season with pepper. If glaze stiffens, stir in a splash of water.
5. Remove chicken from oven after 30 minutes. Adjust oven rack to about 8 inches from broiler and preheat broiler to high. Toss green beans on the same sheet with a drizzle of oil, salt and pepper, spreading them around the chicken. Broil until lightly browned and chicken is cooked through, 8-10 minutes. Brush chicken all over with half the glaze, then broil 1 more minute until glaze sets.
6. Let chicken rest 5 minutes, then cut between breast and leg to divide into two pieces (halve breast and separate leg). Serve chicken over rice with green beans. Drizzle with remaining glaze and sprinkle with crisped garlic and scallion greens.

Recipe Tips

FAQ

Can I use chicken thighs instead of half chicken?

Yes, bone-in, skin-on chicken thighs work well. Adjust cooking time as needed.

Is there a substitute for white wine vinegar?

Rice vinegar or apple cider vinegar can be used for a similar tang.

Can I make this dish gluten-free?

Use tamari or coconut aminos instead of soy sauce to make it gluten-free.