High-Protein Chicken Adobo

Why this version is better

Removing the chicken skin cuts roughly 120 calories and 13g of fat per serving. Ditching the oil saves another ~30 calories and 3.5g fat per serving. These two changes together drop total fat by ~90%, bringing the recipe firmly into a moderate-fat, high-protein profile. Protein jumps significantly because the same amount of lean chicken meat is retained. Carbs are marginally reduced by trimming honey from 2 Tbsp to 1 Tbsp.

Cooking note: Removing the skin eliminates the primary fat source. Swapping vegetable oil for a light spray of avocado oil reduces added fat while still preventing sticking. Reducing honey slightly lowers carbs without meaningfully affecting the Maillard browning during broiling. The vinegar-to-soy ratio is preserved, so the acidic marinade chemistry and emulsification remain intact. No dry-to-wet ratio shifts are introduced.