Grilled Rabbit Adobo

Grilled Rabbit Adobo

Adobo is a traditional Filipino dish involving meat dipped in a rich & creamy sauce with a sour-spicy finish. Tender, moist rabbit meat is the perfect base for enjoying the full range of its flavor.

Drink Pairings: Mezcal or Flemish sour ale

Ingredients: (4 Servings)
4 Rabbit Hind Legs (if cutting from Whole Rabbit Fryers see How to Fabricate a Rabbit for tips)
1 cup of Soy Sauce
½ cup of Rice Wine Vinegar
1 tbsp Garlic, minced
1 tbsp Ginger, peeled and minced
1 cup of Water
1 ½ + ½ cups Coconut Milk
1 tsp Hungarian Paprika
1 small Jalapeno, small diced
1 tbsp Lime Juice, fresh squeezed
Lime Zest for garnish


1. Combine the soy sauce, vinegar, garlic, ginger, ½ cup of the coconut milk, paprika, jalapeno and water in a deep pan or skillet.


2. Simmer the sauce on the stove for 5 minutes.

3. Carefully lay the rabbit legs in the sauce, and continue to simmer for 20 minutes (flipping the legs about halfway through) until the rabbit is almost completely cooked.


4. Preheat your grill.

5. Once the rabbit meat is firm and white, remove it from the pan, and add the other 1 ½ cups of coconut milk to the adobo sauce.


6. Simmer the adobo until it has reduced to a sauce consistency. Strain.


7. Grill the rabbit legs for a couple of minutes (turning as necessary), just until black grill marks and a brown crust have developed.


8. Stir the lime juice into the adobo, garnish with the lime zest & serve on the side with the rabbit legs.


Browse More:
Rabbit Recipes

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5 Responses to “Grilled Rabbit Adobo”

  1. 1
    Amedy says:

    Looks good love to try it

  2. 2
    Starr Brigante says:

    Sounds awesome! Tonight’s the night. Would have like to have recommendation for accompanying side dishes. Also, is it possible that marinating would make any difference?

  3. 3
    Matthew says:

    Hi Starr,

    You probably don’t need to marinate the rabbit for this dish, simmering it in the broth should do a pretty good job of infusing it with flavor. As for sides, we’d recommend rice and a fresh vegetable of your choice.

    Let us know how it goes!


  4. 4
    Starr Brigante says:

    Thanks for your response, Matthew. The rabbit was delicious – everyone loved it. Though it wasn’t tender & somewhat dry, the sauce made all the difference making it delectable. I don’t know if one can expect rabbit to fall the bone like chicken might. My husband had poached rabbit in NYC just recently & said it was extremely tender. I followed your directions exactly, however the sauce needs a much longer time to reduce which I was barely able to accomplish after cooking at a medium boil for over 20 minutes. I served it with baby peas cooked in ginger, garlic, butter & a hint of tamari. A wild rice medley of couscous & others made for a beautiful presentation & compliment to the rabbit. Thumbs up! Thank you!