Absolutely! When I think about Filipino-style chicken marinades, my childhood comes to mind. I remember my Lola's kitchen always filled with the aroma of garlic and vinegar doing their magic in her adobo marinade. One trick I learned from her is to slightly heat the marinade just until the sugar dissolves and the garlic releases its flavor. This step really brings out the taste when marinating.
As for proportions, I generally use about 1/3 cup each of soy sauce and calamansi juice for a whole chicken, with 2-3 tablespoons of cane vinegar. The sugar amounts to about 1 tablespoon but adjust to taste. I sometimes add a little ginger for a bit of warmth and depth.
Marinating overnight is my go-to for infusing the flavors deeply, especially if you’re planning to grill or roast the chicken. The acidity from the vinegar and calamansi also helps tenderize the meat, which is great for any cooking method.
If you haven't tried this yet, you might consider adding a bit of coconut milk towards the end of cooking. It adds a creamy dimension that balances the acidity beautifully—something my family enjoys when we make a fusion adobo dish.
Have you found any particular pairing or side dishes that complement the Filipino marinade flavors well in your experiments? I'm always on the lookout for new ideas to try!