Ingredients
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5 pounds Chicken
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¼ cup dry Adobo
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2 cups White Vinegar
Directions
The same approach works well for a barbecue. Usually you have to grill chicken over low heat for a good long time, watching it constantly, to make sure it cooks all the way through without burning. Parcooking in the microwave takes much of the pressure off you (or whoever volunteers to do the grilling).
Steps
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1
Done
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Put the chicken in the largest bowl you have. If all the chicken doesn’t fit comfortably, use 2 bowls. Sprinkle the adobo over the chicken and toss well to coat. Pour the vinegar over the chicken and toss well again. Let stand at room temperature for at least 1 hour or up to 1½ hours, or refrigerate for as long as overnight. Either way, toss it several times as it marinates. |
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2
Done
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Put half of the chicken pieces in a large microwave-safe bowl that fits in your microwave. Pour half the marinade over the chicken. Cover the bowl tightly with plastic wrap and cook at high power for 10 minutes. Remove the plastic wrap handle the bowl carefully; it will be hot and move the chicken around so it cooks evenly. Re-cover the bowl and cook until the chicken is almost completely cooked through, about 10 minutes. Repeat with the remaining chicken and marinade. Once the chicken is microwaved, it should be cooked within an hour. |
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3
Done
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Heat a gas grill to medium or build a charcoal fire and wait for the coals to be covered with fine gray ash. |
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4
Done
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Cook the chicken, turning it often, until golden, even charred in spots, about 10 minutes. Serve hot or at room temperature. |
