Filipino Grilled Adidas Chicken Feet

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A beloved Filipino pulutan, Adidas chicken feet get their playful name from the grilled shape resembling the three-stripe logo. The feet are parboiled until tender, then marinated in a punchy soy-calamansi blend and charred over hot coals until the skin bubbles and crisps. Served with a sharp garlic-chili vinegar dip, this street-food classic delivers smoky, tangy, and deeply savory flavor in every bite.

Nutrition Facts

Per serving (estimated)

• 240 kcalCalories
• 13 gFat
• 3.5 gSaturated Fat
• 6 gCarbs
• 0 gFiber
• 3 gSugar
• 24 gProtein
• 1480 mgSodium
• 210 mgPotassium
• 55 mgCalcium
• 1.5 mgIron
• 8 mgVitamin C
• 45 mcgVitamin A

Ingredients

For the chicken feet

• 2 lbs (about 900 g) chicken feet, nails trimmed and outer yellow skin removed
• 6 cups water, for parboiling
• 1 tbsp salt, for the parboil

For the marinade

• 1/2 cup soy sauce
• 1/4 cup calamansi juice (or fresh lime juice)
• 2 tbsp cane vinegar
• 1 whole head garlic, peeled and minced
• 1 tsp whole black peppercorns, lightly crushed
• 2 dried bay leaves
• 1 tbsp brown sugar
• 1 tsp annatto oil (optional, for color)

For the spiced vinegar dip

• 1/2 cup cane vinegar
• 1 small shallot, finely minced
• 4 cloves garlic, finely minced
• 2 Thai red chilies, thinly sliced
• 1 tsp fish sauce
• 1/2 tsp sugar
• 1/4 tsp freshly cracked black pepper

Directions

1. Rinse the trimmed chicken feet under cold running water, then place them in a large pot with the 6 cups water and 1 tbsp salt. Bring to a boil and parboil for 8-10 minutes to soften; drain and immediately rinse under cold water to stop the cooking.
2. Pat the parboiled feet very dry with paper towels. Using kitchen scissors, snip off the sharp tips of the claws if still present; this also helps the marinade penetrate.
3. Whisk together soy sauce, calamansi juice, cane vinegar, minced garlic, crushed peppercorns, bay leaves, brown sugar, and annatto oil in a large bowl. Add the chicken feet and toss to coat thoroughly. Cover and marinate in the refrigerator for at least 2 hours, preferably overnight, turning once halfway.
4. Make the dip by combining cane vinegar, minced shallot, garlic, Thai chilies, fish sauce, sugar, and cracked pepper in a small bowl. Stir until the sugar dissolves and let it sit at room temperature for 15 minutes so the flavors meld.
5. Heat a charcoal grill to medium-high heat (about 375-400°F). Thread 2-3 marinated chicken feet onto each flat metal or soaked bamboo skewer to keep them manageable over the fire.
6. Place the skewers on the well-oiled grill grates. Cook for 4-5 minutes per side, basting occasionally with leftover marinade, until the skin is blistered, lightly charred, and sticky. Move to a cooler zone if flare-ups occur.
7. Once all sides are caramelized and crisp at the edges, transfer the skewers to a platter and let them rest for 2-3 minutes. The interior should be tender and the exterior pleasantly taut.
8. Serve hot with a small bowl of the spiced vinegar dip, extra calamansi halves, and steamed rice or ice-cold beer on the side as a classic Filipino pulutan.

Cook’s Notes

• Always remove the tough outer yellow skin and trim the nails; this is non-negotiable for clean texture and food safety.
• For extra char without burning, finish the last minute directly over glowing coals while watching closely.
• If calamansi is unavailable, a 50/50 mix of lemon and lime juice gives a similar bright acidity.
• Pre-soak bamboo skewers for 30 minutes so they don't ignite on the grill, or use flat metal skewers for better heat conduction.
• Double the marinade and reserve a portion before adding the raw feet if you want extra basting liquid without food-safety concerns.

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