Barbecued Chicken Adobo

Ingredients

• 1 whole chicken, cut into 8 pieces
• 1/2 cup soy sauce
• 1/4 cup white vinegar
• 3 cloves garlic, minced
• 2 tablespoons brown sugar
• 1 teaspoon ground black pepper
• 1 teaspoon dried oregano leaves
• 1/2 teaspoon paprika
• 1 bay leaf
• 2 tablespoons olive oil

Directions

1. Pulse the garlic, ginger, and peppercorns in a food processor, stopping now and then to scrape the sides, until everything is minced fine, about 3 minutes. Pour in the vinegar, soy sauce, and oil, then run the machine just until the marinade comes together, about 30 seconds.
2. Set the chicken inside a large zip-top plastic bag. Add the marinade, squeeze out the air, and close the bag securely. Flip and massage the bag so the chicken is coated all over. Chill for at least 2 hours or up to 4 hours.
3. Bring the grill up to 500°F. Once it is hot, scrub the grate clean. Set it up with both direct and indirect cooking zones, then bring the temperature down to medium heat, aiming as closely as you can for between 350°F and 375°F.
4. While the grill heats, lift the chicken out of the marinade and let any extra drip back into the bag; save the marinade. Transfer the marinade to a medium saucepan, then whisk in the sugar and bay leaves. Bring it to a boil over high heat. Lower the heat to medium high and keep boiling, whisking occasionally and adjusting the heat if it threatens to scorch, until the liquid measures 3/4 cup, 8 to 10 minutes. Take the glaze off the heat.
5. Try not to peek too much: with the lid closed whenever possible, place the thighs skin side down over direct medium heat. Grill until golden-brown, turning once, 10 to 12 minutes. Transfer the chicken pieces to indirect medium heat, arranging them skin side up, and paint them with the glaze. Keep grilling, with the lid closed, until the thickest section of a thigh reaches 160°F to 165°F on an instant-read thermometer, making sure the probe is not against the bone, 20 to 25 minutes. At the halfway point, flip the thighs so the skin side faces down and add another coat of glaze. Take the chicken off the grill. Use a small saucepan to return the leftover glaze to a boil. Serve the thighs over herbed rice, if you like, with the extra glaze drizzled on top.